Spice, Herb, or Vegetable Beer Rhubarb Rose Wit

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Suthrncomfrt1884

Well-Known Member
Joined
Jun 14, 2009
Messages
4,069
Reaction score
39
Location
Rockford
Recipe Type
All Grain
Yeast
Wyeast Belgian Witbier
Yeast Starter
2L
Batch Size (Gallons)
11
Original Gravity
1.045
Final Gravity
1.011
Boiling Time (Minutes)
60
IBU
14.6
Color
3.23
Primary Fermentation (# of Days & Temp)
14
Tasting Notes
Creamy, smooth, tart. Amazing summer beer! I can\'t keep this around!
Rhubarb Rose
16-A Witbier
Author: Suthrncomfrt1884

Size: 11 gal
Efficiency: 69.53%
Attenuation: 75.0%
Calories: 142.51 kcal per 12.0 fl oz

Original Gravity: 1.043 (1.044 - 1.052)
Terminal Gravity: 1.011 (1.008 - 1.012)
Color: 3.23 (2.0 - 4.0)
Alcohol: 4.21% (4.5% - 5.5%)
Bitterness: 14.6 (10.0 - 20.0)

Ingredients:
9.0 lb Belgian Pils
4.0 lb Wheat Flaked
6.0 lb Belgian Wheat Malt
0.25 lb Acidulated Malt
0.5 lb Rice Hulls
1.0 oz Czech Saaz (6.8%) - added during boil, boiled 60 min
1.0 oz Saaz (2.4%) - added during boil, boiled 10 min
0.5 oz Hallertau (4%) - added during boil, boiled 10 min
2.5 oz Rose Hips - added during boil, boiled 8.0 min
0.75 oz Corriander seeds - added during boil, boiled 3.0 min
1.0 oz Orange Peel (dried) - added during boil, boiled 3.0 min
0.5 oz Orange Peel (dried) - added during boil, boiled 3.0 min
1.0 ea WYeast 3944 Belgian Witbier™
12.0 lb Fresh Rhubarb - added dry to primary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes
Mash with 1.3 qts/lb @152F for 40 minutes. Raise to 170F over the next 20 minutes. I use a HERMS system to raise my heat indirectly. If you don't have the ability to do this, just mash@152 for an hour and then infuse water to raise your temp to mashout temps.

I used fresh rhubarb. 12lbs chopped into 1" pieces and frozen. I thawed them out during my brew session and added them directly to my primary fermentation. I wanted to be left with a subtle rhubarb flavor, so adding them at primary was a good option for me.

Results generated by BeerTools Pro 1.5.16
 
For anyone in the Rockford area. This beer will actually be on tap at Pig Minds Brewing Co. in a few weeks. I will be brewing 30 gallons of it for an "assistant brewers series" being released in a few weeks. If you live in the area, or are just passing through, check it out.
 
This looks interesting. Are you concerned with contamination from the rhubarb?
 
I have decided to give this a try. I am brewing it today.


Sent from my iPad using Home Brew
 
beta - what's your opinion on this? You brew it, taste it?

I made a a base rye wit (w/o coriander or orange peel) and am planning to "dry hop" with 2lbs of rhubarb and 2lbs of strawberry puree.
 
It's still in secondary. But I used more like 10 lbs of rhubarb in primary for my 5 gal batch. Otherwise I stuck pretty close to the recipe. I thought about strawberry purée. Sounds good. Let us know how it turns out.


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This sounds like a great recipe, definitely going to try it out when we harvest our rhubarb this spring!
 
Sorry for not responding. Rhubarb was nice and subtle. I will do this again this year but with fresh strawberries she and raspberries with the rhubarb for more prominent fruit f;adoring.
 
for my rhubarb rye ale, 3lbs of chopped/frozen/thawed rhubarb was about the right amount in secondary for an up front but not overpowering rhubarb flavor (5lbs led to a vegetal off flavor that took a couple months to condition out).

Never tried it in primary, though.
 
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