Rhubarb and Ginger Crumble - Beer Recipe - Brewer's Friend

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Rhubarb and Ginger Crumble

233 calories 31 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Source: David Boxall
Calories: 233 calories (Per 330ml)
Carbs: 31 g (Per 330ml)
Created: Monday September 18th 2017
1.074
1.029
5.9%
20.4
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 70.4%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) 41 1 7%
500 g Maltodextrin500 g Maltodextrin 39 0 7%
500 g Rolled Oats500 g Rolled Oats 33 2.2 7%
200 g American - Caramel / Crystal 60L200 g Caramel / Crystal 60L 34 60 2.8%
200 g Belgian - Biscuit200 g Biscuit 35 23 2.8%
200 g German - Carapils200 g Carapils 35 1.3 2.8%
7,100 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 14.5 40%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.88 30%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 30%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protofloc Fining Boil 15 min.
250 g Ginger Spice Boil 5 min.
2.50 kg Rhubarb Other Primary 5 days
1 each Vanilla pod Flavor Secondary 12 days
30 ml Rhubarb Essence Flavor Bottling 14 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 110.9g       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Sparge -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.5 L) 33.3
Mash volume with grains (equipment estimates 38.6 L) 37.4
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 28.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Add rhubarb 5 days after
Add vanilla pod (soaked in vodka) 2 days before bottling
14 days total in the fermenter
Add essence to taste during bottling...went with 30ml
Final Gravity - 1.020 so ended up being 7.09%...although this doesn't include the raise in sugars from when the rhubarb was added or the vodka.

Incredibly dry at first tasting after 5 days. The sweetened rhubarb has helped

Added 200g lactose during bottling

If brewing again would use 1kg of lactose in the boil

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  • Last Updated: 2018-04-27 10:44 UTC