Strawberry Rhubarb - Beer Recipe - Brewer's Friend

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Strawberry Rhubarb

175 calories 17.9 g 12 oz
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Beer Stats
Method: Extract
Style: American Wheat or Rye Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Nicholas Heitkamp
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday May 18th 2015
1.053
1.013
5.2%
7.3
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Liquid Malt Extract - Extra Light3 lb Liquid Malt Extract - Extra Light 37 2.5 37.5%
4 lb Liquid Malt Extract - Wheat4 lb Liquid Malt Extract - Wheat 35 3 50%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 12.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 7.28 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.50 tsp Gypsum Fining Mash 30 min.
0.50 tsp Yeast Nutrient and Pectin Enzyme Fining Primary 0 min.
6 lb Fresh/Frozen Strawberries Flavor Secondary 0 min.
4 lb Cooked Rhubarb Flavor Secondary 0 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.06 g | 24.2 qt) 2.54 10.1  
Mash volume with grains (equipment estimates 6.06 g | 24.2 qt) 2.62 10.5  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.54 10.1
Equipment Profile Used: System Default
 
Notes
  1. Boil 1/2 cup water, cool, then start yeast
  2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
  3. Add the extracts into the pot and stir to thoroughly mix the extract into the water.
  4. Bring the liquid to a boil.
  5. At the 30 minute mark, add the boiling hops slowly to the pot.
  6. At the 45 minute mark, add the Irish moss to the pot.
  7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
  8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
  9. Add yeast nutrient, enzyme and dextrin
  10. When the temperature of the wort drops to below 85 degrees, add the yeast.
  11. Place the airlock onto the fermenter.
  12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
  13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
  14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
  15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.


    Primary for 5 days?
    Secondary 3 days?

    Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).
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  • Last Updated: 2015-05-18 13:28 UTC