Total grain: 13.000 lb
Name Amount % Color
2 Row 7.000 lb 54% 2.0 srm
Rye Malt 3.000 lb 23% 5.0 srm
Munich 1.500 lb 12% 9.0 srm
Carared 1.000 lb 8% 20.0 srm
Special B 8.000 oz 4% 160.0 srm
Name Alpha Amount Time IBU
Fuggles 4.5% 0.500 oz 60 min 5.5
Cascade 6.0% 0.300 oz 30 min 3.4
Columbus 17.5% 0.300 oz 30 min 9.9
Fuggles 4.5% 0.500 oz 20 min 3.3
Misc in Secondary
1 Vanilla bean (split and scraped)
5 lb Rhubarb (chopped, frozen & thawed)
Mash at 154 F for 1 hour.
Rack onto vanilla bean & rhubarb after primary fermentation finishes. Secondary for another 7-14 days.
This has a nice ruby color and crisp, tart flavor. You can tell it is rhubarb but it doesn't over power. It needs a little bit of time to condition. Early tastes (after only a few weeks in the bottle) were a little vegetal. Give it at least a month or two.
Very refreshing summer brew.
I've only made it once and it didn't last long enough to tell what happens with age. It was a hit with my German wife and her German friends (auf Deutsch ist: Rhabarber Roggenbier).
I couldn't find a good rhubarb ale recipe so I pieced together something from other fruit beers and rye ale recipes. I'd never done a roggenbier and liked the alliteration of Rhubarb Rye.
This was probably the 1st recipe I came up with kinda on my own. Looking at the hop schedule a year later, I'm not sure what I was thinking ... but it came out tasty!
I went with S-05 since i figured the rhubarb would hide most the yeast character anyway, so why not use something clean. And more importantly, I had some in the fridge
I thought I'd share, since my rhubarb is about ready to pick. I've ordered the ingredients and will make it again soon.