Boskoopse Pruim van de Buurvrouw
What would be the answer to your neighbour's question, if you can make beer with plums? "You bring it, I brew it!" And a few hours later I found a large bucket full of Reine Victoria at my front door.And how would you name the beer eventually? Especially if you bring a few bottles to your neighbour.
The Pruim van de Buurvrouw is a dark coffee-toned porter, in which the sweetness of the beer and the fresh-fruity plumb-aroma's are nicely in balance with the port-soaked oak-wood. A beer to drink together with your neighbours!
Recommended drinking temperature: 10...14oC
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| Bottled: | 2021-11-27 |
| Alc. vol.: | 7.5% |
| EBC: | 94 |
| EBU: | 42 |
| Brew volume: | 20 liter |
| Malts: | 2,400gr Pale Ale (5 EBC) 5,000gr Münchner Light (15 EBC) 410gr Cara-Aroma (400 EBC) 410gr Mroost 900 MD (900 EBC) |
| Hops and herbs: | 20gr Chinook (2018, 13.3% @ 75 min) 2.5gr cloves (whole)(@ 75 min) 25gr Chinook (2018, 13.3% @ 15 min) 25gr Ahtanum (2017, 4.4% @ 15 min) 100gr leaked French oak-wood chips, medium toasted, soaked on Graham's Fine Ruby Port (sinds 2019) (last week of the fermentation) |
| Boiling: | 90 minutes |
| Yeast: | 20gr Mangrove Jack's Belgium Abbey M47, start at 19oC, after 3 days 20oC, and after 7 days 21oC |
| SG (start - end): | 1.082 - 1.028 |
| Mash-scheme: | 24.0 liter Boskoops water with 2.5gr CaSO4, 1.5gr CaCl2 and 5.5ml lactic acid (80%) Beta-amylase: 30 minutes at 64oC stirring 15 minutes In 5 minutes heating to 72oC Alpha-amylase: 55 minutes at 72oC In 5 minutes heating to 78oC 10 minutea mash-out at 78oC Spoelen: Rinsed with 7.5 liter Boskoops water with 1.0ml lactic acid at 80oC |
| Fermentation: | 22 days in CCT, no yeast drained |
| Bottling: | In 33cl bottles with 1.8gr sugar (5.4gr/l) |
| Batch-number(s): | 042 |
| Production: | 66x 0.33l |