Rhubarbe de Saison - Saison

RECIPE INFO

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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: 249 per 500ml
2015 Great British Home Brew Challenge winning recipe

FERMENTABLES

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

HOPS

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

YEAST

yeast / attenuation
White Labs Belgian Saison I WLP565, 70%

OTHER INGREDIENTS

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