For the rhubarb beer, here are some general guidelines. You can plug them into hopville and see what you come up with to hit the IBU/SRM you want!
5.5 lbs German Pils
4 lbs malt wheat
0.5 lbs unmalted wheat
5 gal batch
mash at 151 - 153F
knock out at 173F
boil 75 min (incl knock out)
0.5 oz crushed coriander seed and 1/8 oz fresh grated ginger into Melita natural tea bags, stapled and added to boil at 75 min
hops = Santiam 1 oz at 75 min boil
Santiam 0.5 oz at 10 min boil
Wyeast 3942 "Belgian Wheat"
took 4.5 lbs fresh rhubarb, chopped stalks into 1" sections
Added 1# sugar (white granulated ) and set to simmer for appx 1 hr.
Strained cooked rhubarb, then pressed/squeezed pulp in cheesecloth
yield appx 6C/1.5qt rhubarb syrup
(refrigerated overnight)
Pasteurized (simmer/160 for appx 30 min) then force cooled
Added 5 cups [left out 1C of most pulpy] to 5.5G fermenting wit [wyeast 3942/belg wheat]
Repasteurized rhubarb syrup
Added rhubarb syrup to batch: 5C by volume
This is for the rhubarb that we used. Ours was 5C of rhubarb syrup - but it was a very light touch. I think you can go so far as to even double it and end up with a nice flavour!
When you're done calculating your recipe, that will give you a firm guideline when you're ready to prime and bottle. We overprimed and got some super carbonated (lucky it didn't bomb!) with corn sugar. :)
If you use this recipe, please let me know how it went for you and what you changed!
