Strawberry Rhubarb Ale

[wrench]

This is my first attempt at creating a recipe, so I'd love some input before I go out and buy the ingredients. I'm going for a light, refreshing beer that brings to mind homemade strawberry rhubarb pie - fruity, sweet, tangy, with toasty/roasty hints of the crust. I don't want it to be "pie in a bottle", but don't want the fruit flavors to be overly subtle either. Middle of the road in terms of a fruit beer, I guess. As I said, it's my first attempt at a recipe, so be gentle with me...

Ingredients
Amount Item Type % or IBU
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 73.68 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 10.53 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.26 %
1 lbs Toasted Malt (27.0 SRM) Grain 5.26 %
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 5.26 %
1.50 oz Cluster [7.00 %] (60 min) Hops 18.3 IBU
1.00 oz Tettnang [4.50 %] (5 min) Hops 1.6 IBU
10.00 lb Rhubarb (Primary 7.0 days) Misc
8.00 lb Strawberries (Secondary 7.0 days) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 1500 ml] Yeast-Ale

Beer Profile
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.41 %
Bitterness: 19.9 IBU
Est Color: 6.8 SRM

Beersmith doesn't seem to be able to account for fermentable sugar in fruit additions, so I'm not sure how that would affect the OG. There's not a ton of aroma to rhubarb so I think it will be fine in the primary to just add some flavor and tartness. I'll save the strawberries for the secondary to hopefully get flavor, sugar and aroma out of them. I'm hoping the combination of Marris Otter and a pound of toasted malt (home-toasted MO, probably) will hint at a crust flavor, while the brown sugar might help add to the caramelized-sugar effect you get from the baked pie. I'm toying with the idea of roasting the rhubarb (and maybe brown sugar) to actually caramelize the fruit before adding to the fermenter.

If anyone sees any glaring problems with this recipe, please let me know what, and how you would "fix" it. Thanks!

 

[killian]

well I have never brewed anything with rhubarb or strawberries but I think I would double the strawberry addition and add the rhubarb with the strawberries in the secondary. I have thought about using rhubarb and strawberries in a sour beer. Keep us posted.

 

[mcwilcr]

I love the idea of a strawberry rhubarb ale so mainly I'm just writing to subscribe but have you given any thought to mashing the rhubarb?
I ask because raw rhubarb can be pretty intense and rather unpleasant IMO. But mashing it might bring out some of its natural sweetness and mellow some of the vegetal flavor of the raw stocks.
Just my 2 cents.

Keep us posted

 

[toolboxdiver]

subscribed, this sounds good have to see how it turns out

 

[DrewBrewTheGreat]

I would split the batch up after primary fermentation and hold off on any strawberry or rhubarb additions until secondary. Split into 3 secondaries. 1) no additions 2) strawberry additions 3) rhubarb additions.

After a week or so I would then rack into serving kegs and cool and carbonate each. Taste and have some fun blending into a master creation. try a third of each in a pint glass and adjust from there. Then do a master blend into a keg. Just a thought... I like blending as it keeps the fun going well after brew day.

Also a note on stawberries you may want to add those to keg as well -- IME their aroma doesn't last long. But play around and see what you like. I just ran them under warm water, and used a razor to cut off the skins and seeds and to better expose the fruit and added to a muslin bag... Seem to work without much mess.

Oh, and I think it would be better to have this be a low gravity session beer to really highlight the strawberry and rhubarb. Personally I would tame the beer down to like 1.040 and maybe try a yeast like german ale yeast or safale k-97. If you made it a hefewiezen even with that yeast and like 50% unmalted flaked wheat to help get the crust flavor. Just a thought.

I am subscribed anyway you go.

 

[brewmcq]

*subscribed*

 

[wrench]

I love the idea of a strawberry rhubarb ale so mainly I'm just writing to subscribe but have you given any thought to mashing the rhubarb?
I ask because raw rhubarb can be pretty intense and rather unpleasant IMO. But mashing it might bring out some of its natural sweetness and mellow some of the vegetal flavor of the raw stocks.
Just my 2 cents.

Keep us posted

This is the OTHER reason why I was thinking of roasting the rhubarb with some of the brown sugar. I just didn't think to mention it when I posted late last night. As DBTG mentions, I might also knock the SG down a bit - I'm on the fence about that one.

 

[mcwilcr]

Yeah, Roasting the rhubarb ought to do the trick. Sounds like you're on the right track to me. good luck with it!

 

[mcwilcr]

I was browsing through my posts looking for something and came across this one again...

How'd it turn out?

 

[wrench]

I wish I could tell you. I haven't brewed in months because we've been getting ready for the birth of our first child. This beer was at the top of my To Brew list, but the baby To Do list has taken over. The fruit is still in the freezer, though, just waiting for the right time.

 

[paraordnance]

18 lbs of fruit in 5 gal batch? I once added 4 lbs of strwaberries to keg and thought it was too much in your face

 

[JonK331]

I love the idea of a strawberry rhubarb ale so mainly I'm just writing to subscribe but have you given any thought to mashing the rhubarb?
I ask because raw rhubarb can be pretty intense and rather unpleasant IMO. But mashing it might bring out some of its natural sweetness and mellow some of the vegetal flavor of the raw stocks.
Just my 2 cents.

Keep us posted

+1 to the rhubarb being intense and unpleasant. I would think that you would need to roast the rhubarb first.

 

[mcwilcr]

I wish I could tell you. I haven't brewed in months because we've been getting ready for the birth of our first child. This beer was at the top of my To Brew list, but the baby To Do list has taken over. The fruit is still in the freezer, though, just waiting for the right time.

Too Bad on the brewing and Congratulations on the baby! or should I say future brew day gopher

if you haven't got to it by next summer when the Rhubarb is fresh again, I may just have to beat you to it.

 

[wrench]

This update is long overdue...

I did get around to brewing this beer, though the recipe was somewhat modified. I did roast the rhubarb with the brown sugar. The hope was that cooking + carmelized sugar would prevent some of that raw rhubarb nastiness. I made a 10g batch and added the strawberries and roastes rhubarb/brown sugar to the secondary.

Friends and family reaction:
Everyone loved this beer and couldn't get enough. I served it at several small gatherings and sent my Dad home with a few bombers to share with his friends. I've never had such a positive reaction to one of my beers before, which was very gratifying for my first original recipe.

Judges reaction:
I entered this in a mid-west competition. It scored a 25.5, which was disappointing. Maybe it lost something in shipping. Maybe folks in the midwest just don't "get" rhubarb or it was too different. What's funny is that the judges comments were all over the map and contradicted each other on many major points. At least one judge definitely didn't "get" the rhubarb aspect and the tartness that it brought to the beer - not a flaw.

My reaction:
I think it was a good starting point, and is worth further revision. The finished beer needed a slightly more pronounced malt backbone. The ratio of strawberries to rhubarb needs to increase - which becomes more apparent as it ages. Despite the fact that I thought I was highly roasting the rhubarb, it really needed to be cooked more - almost to the point of burning, perhaps. Though not overwhelming, the beer did have a slight vegetal aspect that can be minimized. The quality of rhubarb used could also have been better. It was 50/50 store bought and home grown. I didn't have a good crop this past year and that may have played a part.

So all in all, a solid beer that folks around here really enjoy and would certainly be a refreshing drink on a hot day. The second batch should be much improved. And if I enter it in any more contests, I'll keep it local where honest folk appreciate a tart piece of rhubarb.

(I'm not going to bother updating the original recipe for what I actually brewed - it's not THAT good. I'll wait until the revised recipe for the second batch is ready this summer. then post that one.)

 

[Quadrupled]

That's great that your family/friends loved it so much and too bad about the judges score sheets. At least you know the important consumers really enjoy it.

As someone who loves rhubarb (and is a Midwesterner), I really want to take a crack at this great sounding summer beer!

 

[mcwilcr]

Thanks for the thorough update! This is still on my list of ideas I want to try out. Maybe this summer when I have some fresh fruit.

 

[JonK331]

Yeah thanks for the update. This sounds really good to me. I don't really brew fruit beers but this one sounds awesome for summer.

 

[acidrain23]

Awesome to hear. I'm thinking about doing a strawberry rhubarb ale this summer- still have last year's harvest vacuum sealed in the freezer!

 

[wrench]

Glad I could help point people in the right direction. Just remember to pay more attention to the tasting notes than the actual recipe. In other words, don't make the same mistakes I did.

 

[balrog]

This update is long overdue...

I did get around to brewing this beer, though the recipe was somewhat modified. I did roast the rhubarb with the brown sugar. The hope was that cooking + carmelized sugar would prevent some of that raw rhubarb nastiness. I made a 10g batch and added the strawberries and roastes rhubarb/brown sugar to the secondary.

Friends and family reaction:
Everyone loved this beer and couldn't get enough. I served it at several small gatherings and sent my Dad home with a few bombers to share with his friends. I've never had such a positive reaction to one of my beers before, which was very gratifying for my first original recipe.

Judges reaction:
I entered this in a mid-west competition. It scored a 25.5, which was disappointing. Maybe it lost something in shipping. Maybe folks in the midwest just don't "get" rhubarb or it was too different. What's funny is that the judges comments were all over the map and contradicted each other on many major points. At least one judge definitely didn't "get" the rhubarb aspect and the tartness that it brought to the beer - not a flaw.

My reaction:
I think it was a good starting point, and is worth further revision. The finished beer needed a slightly more pronounced malt backbone. The ratio of strawberries to rhubarb needs to increase - which becomes more apparent as it ages. Despite the fact that I thought I was highly roasting the rhubarb, it really needed to be cooked more - almost to the point of burning, perhaps. Though not overwhelming, the beer did have a slight vegetal aspect that can be minimized. The quality of rhubarb used could also have been better. It was 50/50 store bought and home grown. I didn't have a good crop this past year and that may have played a part.

So all in all, a solid beer that folks around here really enjoy and would certainly be a refreshing drink on a hot day. The second batch should be much improved. And if I enter it in any more contests, I'll keep it local where honest folk appreciate a tart piece of rhubarb.

(I'm not going to bother updating the original recipe for what I actually brewed - it's not THAT good. I'll wait until the revised recipe for the second batch is ready this summer. then post that one.)

Ok. 7 years on. (7 bridges road?) Anyway, what are the updates, if any? I am hella-interested in a strawberry rhubarb wheat. I am thinking wheat because I want to showcase the strawberry rhubarb rather than malt.

 

[driveway drinker]

So last year I created a Strawberry rhubarb Kolsch. I haven't seen a keg empty that fast!
5 gallons -
k-97 yeast
after primary fermentation was complete (4-5 days after primary began)
2 lbs of rhubarb (sliced - cooked down for 30 minutes with 1/2 cup of sugar)
5 lbs of Frozen strawberries.
It was great!