Strawberry Rhubarb Crisp Cream Ale recipe feedback

[miggy_smalls]

So I'm still very new to recipe building and I want to brew a strawberry rhubarb crisp/pie cream ale. Something fruity and creamy with hints of vanilla and brown sugar. Similar to a strawberry rhubarb pie or crisp. I have tons of rhubarb from our garden and its strawberry season here in WI so what better than to take advantage. For the recipe i sort of pulled from other recipes for getting that pie crust flavor as well as that cream ale flavor. Please let me know how this recipe look and if i need to adjust my malt bill, yeast or anything else. I'm still learning so all feedback is welcome.

If this isnt in the right thread please let me know i can move it.

Side note: I'm a small batch guy to start just to test recipes so this is for a 1.5 gallon batch.

HOME BREW RECIPE:
Title: Strawberry Rhubarb Crisp Cream Ale
Author: Miguel V

Brew Method: All Grain
Style Name: Cream Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 2.6 gallons
Boil Gravity: 1.031
Efficiency: 65% (brew house)


STATS:
Original Gravity: 1.054
Final Gravity: 1.012
ABV (standard): 5.53%
IBU (tinseth): 17.83
SRM (morey): 17.55

FERMENTABLES:
1.98 lb - United Kingdom - Maris Otter Pale (59.1%)
0.34 lb - Canadian - Honey Malt (10.1%)
0.16 lb - Flaked Corn (4.8%)
0.37 lb - American - Victory (11%)
0.46 lb - American - Caramel / Crystal 60L (13.7%)
0.04 lb - Brown Sugar - (late addition) (1.2%)

HOPS:
0.075 oz - Belma, Type: Pellet, AA: 9.4, Use: Boil for 50 min, IBU: 10.11
0.025 oz - Huell Melon, Type: Pellet, AA: 7.2, Use: Boil for 50 min, IBU: 2.58
0.1 oz - Belma, Type: Pellet, AA: 9.4, Use: Boil for 10 min, IBU: 5.14
0.05 oz - Belma, Type: Pellet, AA: 9.4, Use: Boil for 0 min
0.025 oz - Huell Melon, Type: Pellet, AA: 7.2, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 1.03 gal, heat to 168
2) Sparge, Temp: 170 F, Time: 10 min, Amount: 2.25 gal
Starting Mash Thickness: 1.25 qt/lb

OTHER INGREDIENTS:
1 lb - Strawberry, Time: 7 days, Type: Flavor, Use: Secondary
1 lb - Rhubarb, Time: 7 days, Type: Flavor, Use: Secondary
1 lb - graham crackers, Time: 60 min, Type: Flavor, Use: Mash
1 each - Vanilla, Time: 7 days, Type: Flavor, Use: Secondary

YEAST:
White Labs - Cream Ale Yeast Blend WLP080
Starter: No
Form: Liquid
Attenuation (avg): 77.5%
Flocculation: Medium
Optimum Temp: 65 - 70 F
Fermentation Temp: 64 F
Pitch Rate: 0.75 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Cream Ale
Ca2: 40
Mg2: 0
Na: 0
Cl: 60
SO4: 50
HCO3: 0

Water Notes:
strike water
1 g gypsum
1.4 g CaCl
ph 5.3


NOTES:
Graham Cracker in the mash
Brown Sugar in the last 15 min of the boil
Vanilla, Strawberry and rhubarb in the secondary

Puree and pasteurize the strawberries
bake rhubarb to soften and then puree and pasteurize.

 

[PrrCabin]

Nice.....
Love rhubarb

Cabin

 

[jimmyjusa]

How'd this end up?

 

[miggy_smalls]

This turned out great. But i deviated from the recipe posted. I got some feedback from another forum so i reworked it and brewed it up off that. Tasted like the dessert. Good strawberry and rhubarb with a hint of cinnamon and vanilla. I can post the revised recipe if anyone is interested.

 

[jimmyjusa]

This turned out great. But i deviated from the recipe posted. I got some feedback from another forum so i reworked it and brewed it up off that. Tasted like the dessert. Good strawberry and rhubarb with a hint of cinnamon and vanilla. I can post the revised recipe if anyone is interested.

Recipe please, sounds tasty

 

[miggy_smalls]

Strawberry Rhubarb Crisp Ale
By Miguel V
Method: All Grain Style: Fruit Beer
Boil Time: 60 min Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 2.6 gallons Efficiency: 65% (brew house)
Boil Gravity: 1.030 (recipe based estimate)
Original Gravity: 1.052
Final Gravity: 1.010
ABV (standard): 5.45%
IBU (tinseth): 54.96
SRM (morey): 8.84


Fermentables
Amount Fermentable PPG °L Bill %
2.17 lb American - Pale 2-Row 37 1.8 60.6%
0.25 lb Canadian - Honey Malt 37 25 7%
0.33 lb Belgian - Biscuit 35 23 9.2%
0.5 lb American - Vienna 35 4 14%
0.33 lb graham crackers 1 1 9.2%


Hops
Amount Variety Type AA Use Time IBU
0.2 oz Belma Pellet 11.6 Boil 50 min 33.54
0.2 oz Huell Melon Pellet 5.2 Boil 50 min 15.03
0.1 oz Belma Pellet 11.6 Boil 10 min 6.39
0.05 oz Belma Pellet 11.6 Boil 0 min
0.1 oz Huell Melon Pellet 5.2 Boil 0 min


Mash Guidelines
Amount Description Type Temp Time
1.03 gal heat to 168 Infusion 154 F 60 min
2.25 gal
Sparge 170 F 10 min
Starting Mash Thickness: 1.25 qt/lb


Other Ingredients
Amount Name Type Use Time
1 lb Strawberry Flavor Secondary 10080 min
1 lb Rhubarb Flavor Secondary 10080 min
1 each Vanilla bean Flavor Secondary 10080 min
1 tsp cinnamon extract Flavor Kegging 0 min


Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg): 81% Flocculation: Medium
Optimum Temp: 54 - 77 °F Starter: No
Fermentation Temp: 64 °F Pitch Rate: 0.75 (M cells / ml / ° P)

Target Water Profile: Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 60 50 0
strike water
1 g gypsum
1.4 g CaCl
ph 5.3

Notes
Graham Crackers in the mash

Vanilla (split and scraped and soaked in vodka at least 1 week), Strawberry and rhubarb in the secondary

Cinnamon extract and any additional vanilla extract at kegging to taste. The numbers listed arent exact i just did it till it tasted good.

Puree and pasteurize the strawberries
bake rhubarb with a sprinkle of brown sugar to soften and almost caramelize and then puree and pasteurize

NOTE: I did half the strawberries at high krausen but this could over attenuate and cause a dry finish otherwise wait till primary is done before adding all the strawberries and rhubarb.

 

[jimmyjusa]

Strawberry Rhubarb Crisp Ale
By Miguel V
Method: All Grain Style: Fruit Beer
Boil Time: 60 min Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 2.6 gallons Efficiency: 65% (brew house)
Boil Gravity: 1.030 (recipe based estimate)
Original Gravity: 1.052
Final Gravity: 1.010
ABV (standard): 5.45%
IBU (tinseth): 54.96
SRM (morey): 8.84


Fermentables
Amount Fermentable PPG °L Bill %
2.17 lb American - Pale 2-Row 37 1.8 60.6%
0.25 lb Canadian - Honey Malt 37 25 7%
0.33 lb Belgian - Biscuit 35 23 9.2%
0.5 lb American - Vienna 35 4 14%
0.33 lb graham crackers 1 1 9.2%


Hops
Amount Variety Type AA Use Time IBU
0.2 oz Belma Pellet 11.6 Boil 50 min 33.54
0.2 oz Huell Melon Pellet 5.2 Boil 50 min 15.03
0.1 oz Belma Pellet 11.6 Boil 10 min 6.39
0.05 oz Belma Pellet 11.6 Boil 0 min
0.1 oz Huell Melon Pellet 5.2 Boil 0 min


Mash Guidelines
Amount Description Type Temp Time
1.03 gal heat to 168 Infusion 154 F 60 min
2.25 gal
Sparge 170 F 10 min
Starting Mash Thickness: 1.25 qt/lb


Other Ingredients
Amount Name Type Use Time
1 lb Strawberry Flavor Secondary 10080 min
1 lb Rhubarb Flavor Secondary 10080 min
1 each Vanilla bean Flavor Secondary 10080 min
1 tsp cinnamon extract Flavor Kegging 0 min


Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg): 81% Flocculation: Medium
Optimum Temp: 54 - 77 °F Starter: No
Fermentation Temp: 64 °F Pitch Rate: 0.75 (M cells / ml / ° P)

Target Water Profile: Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 0 0 60 50 0
strike water
1 g gypsum
1.4 g CaCl
ph 5.3

Notes
Graham Crackers in the mash

Vanilla (split and scraped and soaked in vodka at least 1 week), Strawberry and rhubarb in the secondary

Cinnamon extract and any additional vanilla extract at kegging to taste. The numbers listed arent exact i just did it till it tasted good.

Puree and pasteurize the strawberries
bake rhubarb with a sprinkle of brown sugar to soften and almost caramelize and then puree and pasteurize

NOTE: I did half the strawberries at high krausen but this could over attenuate and cause a dry finish otherwise wait till primary is done before adding all the strawberries and rhubarb.

Looks solid but i don't keg yet so this may have to wait to prevent overly dry beer.

 

[miggy_smalls]

Looks solid but i don't keg yet so this may have to wait to prevent overly dry beer.

Yeah it was a touch dry but I think that was because i put the strawberries in too early