Rhubarb Wit

MASH SCHEDULE:

-5 gallons @ 126.3 F to reach 120 F, hold for 30 minutes (protein/beta-glucan rest)
-Increase to 153 F and hold for 60 minutes (sacch rest)

Planning to add a yet-to-be-determined quantity of macerated rhubarb to secondary vessel once primary is complete.

8/15/15: It's official, we're bad at wheat beers. To elaborate, we just can't seem to reach our OG or get even a little bit close any time we use more than 30 or 40% wheat in the grist. We'll spare the gory details, but we're gonna want to make a note to dial down efficiency to between 50-65% depending on the percentage and what we're going for. We added some DME to compensate, obviously.

8/29/15: The blowoff assembly on this one stopped bubbling a few days ago. Combined with the krausen fading for the most part, we figured this would end up being just about done. As suspected, it finished at exactly 1.012, and it looks, smells and tastes absolutely awesome from the small hydrometer sample we thieved. This is good because, as one might recall, we sucked really badly at actually brewing this due to poor conversion of wheat using our HERMS system (we got like 45-50% efficiency). We'll eventually figure this out, but we had to toss some DME in to hit target gravity. Anyway, upon tasting this guy, we noticed that the Nelson aroma hopping actually comes through, lending a nice musty white grape funk to the proceedings along with some bright berry notes. We'll probably be adding rhubarb soon, but this one can sit in primary for a little while until we figure out exactly what we're doing. No point racking it to secondary without also adding the rhubarb, really.