I have a standard kettle-soured berliner recipe I use, but I've found it a bit too sour for my taste in the summer. Coincidentally I happen to have about 5kg/10lbs of rhubarb in my freezer I'd been saving for brewing and thought the two might make a good match. Does anyone have any advice or thoughts on a rhubarb berliner? My recipe calls for a 15' boil just to extract a touch of hop oils, so I guess add the rhubarb at flame-out? How much should I be using for a 5.5g/19l batch? Will rhubarb be too strong on its own? So many questions, so little time...