Rhubarbe de Saison - Saison

RECIPE INFO

by Greg BrewUK
Recipe Type: All Grain
Batch Size: 23 Litres
Boil Size: 27 Litres
Boil Time: 60 Minutes
Efficiency: 75%
OG: 1.05
FG: 1.015
ABV: 4.59%
Bitterness: 46.45 (tinseth)
IBU/OG: 0.93
Color: 5.8° SRM
Calories: 4.59 per 500ml
2015 Great British Home Brew Challenge winning recipe

FERMENTABLES

% kg fermentable ppg L usage
48.5% 2.5 Pilsner Malt 36 2 Mash
19.4% 1 Munich 37 9 Mash
9.7% 0.5 Wheat Malt 37 2 Mash
9.7% 0.5 Golden Naked Oats 33 10 Mash
3.9% 0.2 Rice Hulls 0 0 Mash
8.7% 0.45 Corn Sugar (Dextrose) - US 46 0 Mash

HOPS

gr variety type usage time AA IBUs
28 Northern Brewer Whole/Plug Boil 60 Minutes 9.6 28.81
42 Saaz Whole/Plug Boil 30 Minutes 3.3 11.42
56 East Kent Goldings Whole/Plug Boil 5 Minutes 5.2 6.22

YEAST

yeast attenuation
White Labs Belgian Saison I WLP565 70%

OTHER INGREDIENTS

amount unit name time usage
3 gr Ginger 5 minutes Boil
22 gr Coriander 5 minutes Boil
10 gr Juniper berries or boughs 5 minutes Boil

INSTRUCTIONS

Mash at 67c
Ferment 22c

Add zest of one orange as well as spices above in last 5 mins of boil.

1kg of fresh rhubarb blanched then frozen for 24 hrs before adding to secondary for 14 days