aryoung1980
Well-Known Member
This turned out to be a refreshing blonde ale with a hint of tartness from the rhubarb. Perfect for these humid Wisconsin summers.
Batch Size 5 gal - All Grain
OG 1.050
FG 1.013
IBU 20
60 minute boil
72% efficiency
10 lbs Rahr Pale Ale
1 lb Briess Carapils
1 oz US Goldings 5.5% @ 60
WLP004 Irish Ale yeast
5 lbs rhubarb, chopped, frozen then thawed in secondary
Infusion mash
14 qts strike water
Mash at 154F for 60 minutes
Batch sparge with 19.20 qts
Ferment at 68F
Thaw rhubarb in secondary and add 1/2 tsp pectin enzyme to prevent haze and increase juice extraction
Rack blonde ale on top of the rhubarb for 10 days.
Rhubarb will not sink. Rack beer from underneath into keg or bottling bucket.
Carbonate to 2.6 vols
The picture doesn't do it justice but Rob Deer approves.
View attachment ImageUploadedByHome Brew1438052335.261390.jpg
Batch Size 5 gal - All Grain
OG 1.050
FG 1.013
IBU 20
60 minute boil
72% efficiency
10 lbs Rahr Pale Ale
1 lb Briess Carapils
1 oz US Goldings 5.5% @ 60
WLP004 Irish Ale yeast
5 lbs rhubarb, chopped, frozen then thawed in secondary
Infusion mash
14 qts strike water
Mash at 154F for 60 minutes
Batch sparge with 19.20 qts
Ferment at 68F
Thaw rhubarb in secondary and add 1/2 tsp pectin enzyme to prevent haze and increase juice extraction
Rack blonde ale on top of the rhubarb for 10 days.
Rhubarb will not sink. Rack beer from underneath into keg or bottling bucket.
Carbonate to 2.6 vols
The picture doesn't do it justice but Rob Deer approves.
View attachment ImageUploadedByHome Brew1438052335.261390.jpg
