rhubarb saison pale ale - Beer Recipe - Brewer's Friend

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rhubarb saison pale ale

177 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.68 liters
Post Boil Size: 18.68 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: lo
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Tuesday December 29th 2020
1.058
1.012
6.0%
43.0
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 80%
0.75 kg United Kingdom - Wheat0.75 kg Wheat 37 2 15%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Artisan - Chinook (11.6 AA)20 g Artisan - Chinook (11.6 AA) Hops Pellet 10.5 Boil 60 min 29.45 22.2%
30 g Artisan - Chinook (11.6 AA)30 g Artisan - Chinook (11.6 AA) Hops Pellet 10.5 Boil 5 min 8.81 33.3%
40 g Artisan - Fuggle (UK) (5 AA)40 g Artisan - Fuggle (UK) (5 AA) Hops Pellet 4.2 Boil 5 min 4.7 44.4%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
900 g rhubarb Flavor Primary 8 days
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 109 g       Temp: 20 °C       CO2 Level: 4.5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge 67 °C 67 °C 90 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.5
Mash volume with grains (equipment estimates 10.5 L) 10.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 23.2 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 24.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 18.7
Top off amount 0.3
Going into fermentor 19
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

rhubarb saison
mash 90min at 67°C then mash out 10min at 77°C
WLP670 american farmhouse yeast blend liquid pitched at 22°. t° for fermentation quite low (winter scotland): 14°C!
900g of blanched rhubarb (frozen) added on fermentation at first. 900g including water inside plant.
OG: 1.052 - FG: 1.008

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  • Last Updated: 2021-01-17 17:12 UTC