BuffaloSabresBrewer
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Anyone have a recipe? If so please post it the SWMBO really wants me to make some. Thanks
I entered this one into this years Sam Adams Patriot contest, here it is from memory.
10 gallon batch og 1.050 fg 1.012
mash in 142F batch sparge
12lbs belgian pilsner malt
5 lbs white wheat
.5 ounce hallertau hops 30 min
4lbs of strawberries
8 stocks rhubarb
Wlp 001 California ale yeast
Let beer ferment as normal in primary for 2 weeks until you reach desired FG.
macerate rhubarb, and strawberries with 2 cups sugar, and 2 cups water, until fruit becomes broken down. Add to secondary ferment for 2 weeks, and remove fruit.
add to tertiary for 2 more weeks to make sure all of the fruit sugars are completely fermented. Bottle or keg as usual.
I chose to let the fruit do the talking on this one and make it almost like a berliner weiss. What I was trying to do was to get the tartness of belgian beers without all of the funky yeasts. This beer came out fantastic, a great aroma of strawberries, and a great tart aftertaste. The wlp001 did it's job, and fermented cleanly. Great summer beer.
Women really love this beer, because of that this one is great to have on hand at summer parties.
No I don't know what the 2 cups of sugar did to the alcohol content. I really didn't care, I just wanted to get the most of the fruit flavors that I had, and I thought that the sugar would help it to ferment quicker, and more cleanly.
So, I just popped the top on my own Strawberry/Rhubarb beer.
SPECIALTY GRAIN
-- 0.25 lbs English Extra Dark Crystal
-- 1 lbs Belgian Biscuit Malt
-- 0.5 lbs Briess Caramel 60L
FERMENTABLES
-- 3.15 lbs Maris Otter Malt Syrup
-- 1 lb Pilsen DME
-- 1 lb corn sugar
HOPS & FLAVORINGS
-- 1 oz UK Kent Goldings (60 min)
-- 1 oz Styrian Goldings (Celeia) (5 min)
YEAST
WLP009 Australian Ale Yeast
Fermented for 2 weeks by itself transfered 2.5ish gallons into a second better bottle and added 4lbs of strawberries and 2lbs of rhubarb into each better bottle. Let fermentation go for 2-3 weeks and then bottled with honey.
The original recipe called for an additional oz of hops at 60min but I left it out as rhubarb is naturally tart. I used the australian ale yeast and the biscuit malt to get a bready pie crust flavor on the back end. I think next time I will add just a little bit more biscuit and caramel 60L.
This turned out amazingly well considering I was just experimenting. It did everything I wanted and produced an excellent beer that everyone is raving about. By all means, steal my recipe and tweek it to your liking. Let me know how it goes.
Cheers
Alright, going to resurrect this thread. Anyone want to provide some feedback on this recipe?
Rhubarb Saison
Type: All Grain Date: 11/15/2013
Batch Size (fermenter): 10.0 gal
Boil Size: 11.9 gal
Boil Time: 60 min Equipment:
Ingredients
Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.5 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2 4.1 %
1 lbs Caramel Rye (Weyermann) (35.0 SRM) Grain 3 4.1 %
1 lbs Honey Malt (Gambrinus) (25.0 SRM) Grain 4 4.1 %
1 lbs Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 5 4.1 %
8.0 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 6 2.0 %
2.00 oz Strisslespalt [4.00 %] - First Wort 60.0 min Hop 7 15.9 IBUs
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8 8.2 %
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Strisslespalt [4.00 %] - Boil 8.0 min Hop 10 4.4 IBUs
2.00 lb Rhubarb (Secondary 5.0 days) Other 11 -
Beer Profile
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 20.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 8.3 SRM
Single Infusion mash, medium body with batch sparge.
Thinking 3724, 3711, 3726PC or 670 for the yeast.
Cant comment on the recipe because I dont speak allgrain yet but, How did this turn out??
Mine was such a raving success that I will be kegging another batch this weekend.
My rhubarb patch should be bigger this next year so need other ideas for it. Hoping yours turned out.
I entered this one into this years Sam Adams Patriot contest, here it is from memory.
10 gallon batch og 1.050 fg 1.012
mash in 142F batch sparge
12lbs belgian pilsner malt
5 lbs white wheat
.5 ounce hallertau hops 30 min
4lbs of strawberries
8 stocks rhubarb
Wlp 001 California ale yeast
Let beer ferment as normal in primary for 2 weeks until you reach desired FG.
macerate rhubarb, and strawberries with 2 cups sugar, and 2 cups water, until fruit becomes broken down. Add to secondary ferment for 2 weeks, and remove fruit.
add to tertiary for 2 more weeks to make sure all of the fruit sugars are completely fermented. Bottle or keg as usual.
I chose to let the fruit do the talking on this one and make it almost like a berliner weiss. What I was trying to do was to get the tartness of belgian beers without all of the funky yeasts. This beer came out fantastic, a great aroma of strawberries, and a great tart aftertaste. The wlp001 did it's job, and fermented cleanly. Great summer beer.
Women really love this beer, because of that this one is great to have on hand at summer parties.
No I don't know what the 2 cups of sugar did to the alcohol content. I really didn't care, I just wanted to get the most of the fruit flavors that I had, and I thought that the sugar would help it to ferment quicker, and more cleanly.
Might be good.
I'm wondering how the folks who've brewed with rhubarb prepared it for the beer, and when they added it.
Alright, going to resurrect this thread. Anyone want to provide some feedback on this recipe?
Rhubarb Saison
Type: All Grain Date: 11/15/2013
Batch Size (fermenter): 10.0 gal
Boil Size: 11.9 gal
Boil Time: 60 min Equipment:
Ingredients
Amt Name Type # %/IBU
18 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 73.5 %
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2 4.1 %
1 lbs Caramel Rye (Weyermann) (35.0 SRM) Grain 3 4.1 %
1 lbs Honey Malt (Gambrinus) (25.0 SRM) Grain 4 4.1 %
1 lbs Wheat - Soft Red, Flaked (Briess) (1.6 SRM) Grain 5 4.1 %
8.0 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 6 2.0 %
2.00 oz Strisslespalt [4.00 %] - First Wort 60.0 min Hop 7 15.9 IBUs
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8 8.2 %
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.00 oz Strisslespalt [4.00 %] - Boil 8.0 min Hop 10 4.4 IBUs
2.00 lb Rhubarb (Secondary 5.0 days) Other 11 -
Beer Profile
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 20.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 8.3 SRM
Single Infusion mash, medium body with batch sparge.
Thinking 3724, 3711, 3726PC or 670 for the yeast.
Might be good.
I'm wondering how the folks who've brewed with rhubarb prepared it for the beer, and when they added it.
I'm planning a fruit sour brew that I'm going to split in three for secondary, which is when I'll be adding the puréed fruit. Into a third I'm planning to use 12.5-15# blueberries! and another third rhubarb, and the last third possibly guava, though guava isn't in season yet, that carboy can sit a while.
I wondering if the fibrous parts of the rhubarb should be separated and if I should juice it, or just process it in food processor and add raw, or if I should just cut up and cook with water and let it break itself down and then let it cool ad add to fermenter. I'm thinking that the bug farm blend will chew through just about anything.
Why not use carapils to sweeten? You could find a recipe for a sweet stout and just use that amount of carapils (probably a pound or so). That way you won't have to add lactose and you can still bottle condition.
If you have the equipment for it (an ice cream maker), you could make sorbet out of it if it's too tart to drink.
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