Strawberry Rhubarb Pie - Beer Recipe - Brewer's Friend

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Strawberry Rhubarb Pie

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Mike Jeffery
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday June 4th 2018
1.054
1.013
5.4%
48.3
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - White Wheat8 lb White Wheat 40 2.8 34.8%
4 lb American - Caramel / Crystal 30L4 lb Caramel / Crystal 30L 34 30 17.4%
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 26.1%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 17.4%
1 lb United Kingdom - Malted Naked Oats1 lb Malted Naked Oats 33 1.3 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10.4 Boil 60 min 9.89 7.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 12.5 Boil 15 min 23.59 30.8%
1 oz El Dorado1 oz El Dorado Hops Pellet 12.5 Boil 5 min 9.48 30.8%
1 oz Whitbread Golding1 oz Whitbread Golding Hops Pellet 7.1 Boil 5 min 5.38 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 lb Strawberries Flavor Secondary 5 days
4 lb Rhubarb Spice Mash 1 min.
3 lb Rhubarb Flavor Secondary 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1.070 og
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.98 gal Mash Water Target: 153 Temperature -- 166 °F 60 min
3.1 gal Batch Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 7.65 30.6  
Mash volume with grains 9.49 38  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 2.6 g | 10.4 qt) 2.98 11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.63 42.5
Equipment Profile Used: System Default
 
Notes

Pre-boil should be just under 7 gals
Attempting to pull some bitterness from rhubarb in mash
Attempting to get a balance of sweetness strawberries and rhubarb with bitterness from hops and rhubarb with a wholesomeness from the oats and wheat and a color slightly on the side of a light amber.

Add 1/2 cup water, 6lbs strawberries, 3lbs rhubard - heat to 190 degrees F - Let sit for 30 mins. Cool to room temp.
Add fruit to secondary transfer to beer to secondary (approx. 5-days)

After fruit sits in secondary, remove fruit and let mature (?? days)

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  • Last Updated: 2021-02-28 05:08 UTC