Revived this and brewed it today:
5 gallon batch
7 lbs Liquid Wheat Extract
1 lb Amber DME
8 oz flaked wheat
1.5 lbs Pale Pils malt
1.5 lbs Red Wheat
Chop 1 lb rhubarb, place in glass bowl, barely cover with water, microwave for 5-8 min until steaming (> 170 degrees), cover, let cool. This will kill any buggers in the fruit.
Steep/mash grains @ 154 for 45-60 min in three gallons of water
Remove, add the LME and DME, bring to a boil
1 oz Hallertau @ 60
1 oz Hallertau @ 15
1 tsp Irish Moss @ 15
Cool to 70 degrees, top off to 5 gallons, aerate, add yeast and cooled rhubarb. I used two packages of Wyeast 3333 German Wheat instead of making a starter.
OG = 1.074
IBU = 12, the rhubarb will add nice tart/bitterness to bring this up
Primary for two weeks @ 65-70 degrees, then will transfer off the fruit to secondary for another couple of weeks until finished. I am using a five gallon paint strainer bag lining the fermenting bucket for an easy way to remove the spent rhubarb. It is also a good idea to give it a gentle shake every day to keep the fruit moist, as it will float to the top and dry out.