Again! Again! The plum sour went over really well, and I have more plums, so...
5 lbs Belgian Pale Ale
5 lbs White Wheat Malt
0.5 lb Chateau Monastique ("Abbey") Malt
0.5 lb CaraRed
1 oz Mosaic (11.2%aa), 15 minutes
4.5 lbs plums, pitted (these were frozen for a couple of months, thawed before adding)
1 oz Am oak cubes, Med+
Soft water. Built from RO with a little chalk, epsom, and table salt. + gypsum (just shy 1/2 tsp each).
Save a fistful of crushed grain. Mash in at 125F in about 2 gallons water, rest 15 min. Add ~1.5 gallons water near boiling to bring to 155F. Rest one hour.
Lazy, so batch sparged to collect 7 gallons.
Throw the saved grain in with the wort and keep warm (100-115F)
Boiled for 45minutes, cooled and pitched yeast starter.