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Old 03-21-2010, 01:14 PM   #11
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4 stalks of rhubarb is what I used for 5 gallons, and came out nice and tart, but not overly so. I fermented in 2 5gallon fermenters, the wlp001 came out great, but I fermented the other with wlp051. I always make 10 gallons, and split it into 5 gallons, so I can use 2 different kinds of yeast. The wlp051 came out great to, but had a faint smell of sulfur, almost like a lager. I don't know why, maybe it reacted with the rhubarb, who knows. The wlp001 came out the best.



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Old 04-23-2013, 12:41 AM   #12
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How did this turn out? I would like to try this if it was decent. I'm also an extract brewer.



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Old 05-05-2013, 05:24 PM   #13
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Default This is a great beer

This was the best recipe we brewed last year. Really easy to drink and tasty. Most of it was drank by men who didn't think they would like it, but then have been raving about it all year.

Brewed it with extract using a simple conversion from promash or something. We did steep some grain, i'd have to dig into my poor records from that time period to find out exactly what we did. This year i'm brewing all-grain, so it will be a new adventure. That mash temp seems real low, but we'll see!

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Old 09-26-2013, 01:07 PM   #14
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So, I just popped the top on my own Strawberry/Rhubarb beer.

SPECIALTY GRAIN
-- 0.25 lbs English Extra Dark Crystal
-- 1 lbs Belgian Biscuit Malt
-- 0.5 lbs Briess Caramel 60L
FERMENTABLES
-- 3.15 lbs Maris Otter Malt Syrup
-- 1 lb Pilsen DME
-- 1 lb corn sugar
HOPS & FLAVORINGS
-- 1 oz UK Kent Goldings (60 min)
-- 1 oz Styrian Goldings (Celeia) (5 min)
YEAST
WLP009 Australian Ale Yeast

Fermented for 2 weeks by itself transfered 2.5ish gallons into a second better bottle and added 4lbs of strawberries and 2lbs of rhubarb into each better bottle. Let fermentation go for 2-3 weeks and then bottled with honey.

The original recipe called for an additional oz of hops at 60min but I left it out as rhubarb is naturally tart. I used the australian ale yeast and the biscuit malt to get a bready pie crust flavor on the back end. I think next time I will add just a little bit more biscuit and caramel 60L.

This turned out amazingly well considering I was just experimenting. It did everything I wanted and produced an excellent beer that everyone is raving about. By all means, steal my recipe and tweek it to your liking. Let me know how it goes.

Cheers

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Old 09-27-2013, 06:19 PM   #15
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Quote:
Originally Posted by Marmike600 View Post
So, I just popped the top on my own Strawberry/Rhubarb beer.

SPECIALTY GRAIN
-- 0.25 lbs English Extra Dark Crystal
-- 1 lbs Belgian Biscuit Malt
-- 0.5 lbs Briess Caramel 60L
FERMENTABLES
-- 3.15 lbs Maris Otter Malt Syrup
-- 1 lb Pilsen DME
-- 1 lb corn sugar
HOPS & FLAVORINGS
-- 1 oz UK Kent Goldings (60 min)
-- 1 oz Styrian Goldings (Celeia) (5 min)
YEAST
WLP009 Australian Ale Yeast

Fermented for 2 weeks by itself transfered 2.5ish gallons into a second better bottle and added 4lbs of strawberries and 2lbs of rhubarb into each better bottle. Let fermentation go for 2-3 weeks and then bottled with honey.

The original recipe called for an additional oz of hops at 60min but I left it out as rhubarb is naturally tart. I used the australian ale yeast and the biscuit malt to get a bready pie crust flavor on the back end. I think next time I will add just a little bit more biscuit and caramel 60L.

This turned out amazingly well considering I was just experimenting. It did everything I wanted and produced an excellent beer that everyone is raving about. By all means, steal my recipe and tweek it to your liking. Let me know how it goes.

Cheers
is your recipe for 5 gallons? I see you only transferred 2.5?
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Old 09-28-2013, 01:35 AM   #16
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Strange as it sounds, a rhubarb dunkelweizen might be pretty tasty? Those tend to have some sweetness to spare, and the tart fruitiness might go well with the banana/chocolaty flavors.

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Old 09-30-2013, 07:16 PM   #17
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With the addition of the fruit, it was way more than 6 gallons. Had to transfer it in half (2.5 x 2 six gallon better bottles) to fit the strawberries and rhubarb. I then transfered it back into a 6.5 gallon bottling bucket for bottle day. had to bottle some and then add the rest to the top. It ended up being 7 gallons of the stuff.

The original recipe is for 5 gallons but you gotta have that second fermentor for fruit addition.

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Old 11-16-2013, 04:21 AM   #18
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Alright, going to resurrect this thread. Anyone want to provide some feedback on this recipe?

Rhubarb Saison
Type: All Grain Date: 11/15/2013
Batch Size (fermenter): 10.0 gal
Boil Size: 11.9 gal
Boil Time: 60 min Equipment:
Ingredients
Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.5 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2 4.1 %
1 lbs Caramel Rye (Weyermann) (35.0 SRM) Grain 3 4.1 %
1 lbs Honey Malt (Gambrinus) (25.0 SRM) Grain 4 4.1 %
1 lbs Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 5 4.1 %
8.0 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 6 2.0 %
2.00 oz Strisslespalt [4.00 %] - First Wort 60.0 min Hop 7 15.9 IBUs
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8 8.2 %
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Strisslespalt [4.00 %] - Boil 8.0 min Hop 10 4.4 IBUs
2.00 lb Rhubarb (Secondary 5.0 days) Other 11 -
Beer Profile
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 20.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 8.3 SRM

Single Infusion mash, medium body with batch sparge.

Thinking 3724, 3711, 3726PC or 670 for the yeast.

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Old 11-17-2013, 08:48 PM   #19
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Anyone?

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Old 11-17-2013, 10:33 PM   #20
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I don't like rhubarb by itself. Typically you would combine it with another fruit like strawberries or raspberries. I made a sour about a year and a half ago and added about 4 lbs rhubarb and 3 lbs raspberries (reduced the mixture) to the sour beer (2.5 gallons) about 8 months ago. Hydro samples are pretty amazing, but I have almost no use in cooking with rhubarb itself (without a ton of sugar).



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