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Plum Dandy
Spice, Herb, or Vegetable Beer • All Grain • 2.5 gal
light, fruity, and cheerful with herbal complexity instead of hops
August 8, 2010 pm 08:14pm
0.0/5.0 0 ratings
Ingredients (All Grain, 2.5 gal)
- 4.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
-
White Labs WLP510 Bastogne Belgian Ale Yeast
White Labs WLP510 Bastogne Belgian Ale Yeast
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
4 lbs Plums (purple, a bit sour) - stored in freezer first ~ 1/2 oz yarrow (fresh & dried, leaves and flowers, wild-harvested) few stalks of fresh, flowering borage handful fresh borage flowers ~ 1/2 oz german chamomile ~ 1/4 oz roman chamomile ~ 1/4 tsp grains of paradise The base of this recipe follows a typical Belgian golden ale recipe with the following deviations....and that's right, no hops In the mash tun, I added the stalks of fresh borage (stems, leaves, flowerheads) for the entire process. -90 minute boil...(assuming 1gal per hour is evaporating, boil longer if need be) -dried yarrow and german chamomile at 60min (in hop bag) -fresh yarrow at 20min -candi sugar and grains of paradise at 10min -borage flowers and half the roman chamomile at knockout Chill & pitch In primary, add the rest of the roman chamomile - after 3-5 days (after peak vigor), add thawed plums (pureed, or in slices) and pectic enzyme. Let sit in primary for another 1-2 weeks. Notes: * Fresh borage has a cucumber flavor and aroma, and in herbalism, is an anti-depressant and overall "feel good" plant to ingest amongst its other medicinal values. I chose to use it in this recipe for those reasons as well as to round off some of the sourness from the fruit. * The yarrow is used primarily for bitters and preserving qualities in this recipe, hence the long boil time. Although its taste and aroma is complimentary in this recipe, I want to keep it subtle in the final product. It is also important to use the stalks and leaves instead of only flowers as this is where the bitter and astringent properties are most dense. * Chamomile also has a bit of bitterness to impart which is why I also added it for such a long boil. German chamomile is the most common one that you'll come by, but the Roman variety is quite exquisite and surprisingly expensive (by the pound), so I favored this one for the aroma - they resemble little hop buds too. Chamomile in general felt right for this recipe and goes with the light, feel-good theme. *Hopefully the paradise seeds and yeast will impart some spicy depth to balance the light theme. * Typically, the fruit would be added into the primary, but I have decided to just add it directly after the most vigorous fermentation subsides. I've had good results letting brews sit longer in the primary if the yeast is a belgian strain due to the great flavors they impart. I also didn't want to clean out another messy fermenter. * This is also a half recipe because I only happen to have 4lbs of plums sitting in the freezer and adjusted accordingly. It is ideal to have 2-3lbs of fruit per gallon if you really want to the flavor and aroma to shine through. I will likely buy more to bring it up to 6lbs+ (I'm not sure how the sugars will affect the final gravity) * I just devised this recipe and brewed it today, so will comment on the progress.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 3.4 SRM | 1 - 50 | |
| Alcohol: | 6.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
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