Plum Sour the Second

Update 10/8 -- This strain is a bit slower than the last (and weather has cooled a bit). SG 1.014, plums and oak added.

Again! Again! The plum sour went over really well, and I have more plums, so...

(Changes. Additions)

Batch #100
Plum tart
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+ 
WLP566 WLP644 - Saccharomyces "bruxellensis" trois (not really brett, but brett-like), 1 L starter
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.

One liter stolen to boil for a starter. Starter from DME made ahead of time.

Throw the saved grain in with the wort and keep warm (100-115F) overnight two days.

Boiled for 45minutes, cooled and pitched yeast starter.

OG: 1.046
FG:
ABV: 
IBU: 10-15