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Old 10-07-2012, 02:14 PM   #21
Lavender_Pepper
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Ah. It's lightening up now. When I put it in primary it looked SUPER dark, like porter territory.
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Old 03-22-2014, 05:58 PM   #22
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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.
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Old 04-02-2014, 10:42 PM   #23
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Yonkers! Just transferred off the fruit, gravity reading 1.014, really good for mostly extract, a solid 8% big brew. The sample taste tells me this is another great one!
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Old 04-02-2014, 10:47 PM   #24
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I'm interested to see your results when finished.

Great idea,
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Old 04-06-2014, 11:07 PM   #25
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This sounds fantastic, can't wait to hear the result.
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Old 04-23-2014, 01:38 AM   #26
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Bottled today, have a keg system but wanted the ability to easily transport. FG 1.010 @ 40 degrees (cold crashed for 5 days prior to bottling). Calculated 8.7% ABV, used 6oz dark brown sugar to prime. Sample tasted most excellent, banana with a hint of clove on the nose, rhubarb earthy on first taste with a nice tart finish. I think this batch will be superb!
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Old 04-26-2014, 02:14 PM   #27
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Had to crack one last night, only three days so very little carbonation, but the rich red color from the rhubarb is awesome and the taste a very nice banana/clove up front finishing with a tart rhubarb on the backside.
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Old 05-18-2014, 03:56 AM   #28
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That looks great. I just did a small batch Belgian with strawberry and rhubarb. It is in secondary now on the fruit. It's about a 7% and the color was that of a Belgian until the fruit was added and now it is a nice red color.


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Old 05-24-2014, 12:59 AM   #29
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A little lime might add to the overall flavor.


Cheers,
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Old 05-30-2014, 07:06 PM   #30
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The rhubarb in our garden is going gonzo this year. I really wanted to make a beer along the lines of Ovalde's Auroch's Horn on Rhubarb. This seems like exactly what I want. 5 gallons of this years belgian tripel might get the rhubarb treatment as well....
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