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Old 06-09-2012, 04:39 AM   #1

Recipe Type: All Grain   
Yeast: Wyeast Belgian Witbier   
Yeast Starter: 2L   
Batch Size (Gallons): 11   
Original Gravity: 1.045   
Final Gravity: 1.011   
IBU: 14.6   
Boiling Time (Minutes): 60   
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 [email protected] 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.

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Another HERMS rig...

 
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Old 06-10-2012, 06:42 PM   #2

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.
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Another HERMS rig...

 
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Old 11-19-2013, 04:41 AM   #3
betaman
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Oct 2012
Posts: 29
Liked 1 Times on 1 Posts


This looks interesting. Are you concerned with contamination from the rhubarb?

 
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Old 07-19-2014, 05:08 PM   #4
betaman
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Oct 2012
Posts: 29
Liked 1 Times on 1 Posts


I have decided to give this a try. I am brewing it today.


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Old 08-07-2014, 06:56 PM   #5
SudsyPaul
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Nov 2012
Ottawa, Ontario
Posts: 361
Liked 47 Times on 35 Posts


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.

 
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Old 08-07-2014, 07:06 PM   #6
betaman
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Oct 2012
Posts: 29
Liked 1 Times on 1 Posts


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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Old 12-06-2014, 04:09 AM   #7
kdfelge
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Apr 2011
spokane valley, wa
Posts: 23

So how did this turn out?

 
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Old 02-03-2015, 05:46 PM   #8
HawleyFarms
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Oct 2014
Wyoming County, NY
Posts: 425
Liked 31 Times on 28 Posts


This sounds like a great recipe, definitely going to try it out when we harvest our rhubarb this spring!
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Secondary 1-4: Peach Mango Melomel, Spring Honey Sack Mead, Bochet Cyser Solera #2, Labrusca, Cider
On Deck: House Saison, Schwarzbier, White Stout, Blonde Apple Ale, Blueberry Melomel, Maple Porter

 
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