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Rhubarbe de Saison - Saison
RECIPE INFO
print recipe
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
%
kg
fermentable
ppg
L
usage
fermentable / amount / ppg / l / usage
48.5%
2.5
Pilsner Malt
36
2
Mash
Pilsner Malt
, 2.5 kg (48.5%), 36 ppg, 2 L, Mash
19.4%
1
Munich
37
9
Mash
Munich
, 1 kg (19.4%), 37 ppg, 9 L, Mash
9.7%
0.5
Wheat Malt
37
2
Mash
Wheat Malt
, 0.5 kg (9.7%), 37 ppg, 2 L, Mash
9.7%
0.5
Golden Naked Oats
33
10
Mash
Golden Naked Oats
, 0.5 kg (9.7%), 33 ppg, 10 L, Mash
3.9%
0.2
Rice Hulls
0
0
Mash
Rice Hulls
, 0.2 kg (3.9%), 0 ppg, 0 L, Mash
8.7%
0.45
Corn Sugar (Dextrose) - US
46
0
Mash
Corn Sugar (Dextrose) - US
, 0.45 kg (8.7%), 46 ppg, 0 L, Mash
HOPS
gr
variety
type
usage
time
AA
IBUs
hop / amount / usage / time / AA / IBUs
28
Northern Brewer
Whole/Plug
Boil
60 Minutes
9.6
28.81
Northern Brewer
, 28 gr (Whole/Plug), Boil, 60 Minutes, 9.6, 28.81
42
Saaz
Whole/Plug
Boil
30 Minutes
3.3
11.42
Saaz
, 42 gr (Whole/Plug), Boil, 30 Minutes, 3.3, 11.42
56
East Kent Goldings
Whole/Plug
Boil
5 Minutes
5.2
6.22
East Kent Goldings
, 56 gr (Whole/Plug), Boil, 5 Minutes, 5.2, 6.22
YEAST
yeast
attenuation
yeast / attenuation
White Labs Belgian Saison I WLP565
70%
White Labs Belgian Saison I WLP565
, 70%
OTHER INGREDIENTS
amount
unit
name
time
usage
ingredient / amount / time / name / usage
3
gr
Ginger
5 minutes
Boil
Ginger
, 3 gr, 5 minutes, Boil
22
gr
Coriander
5 minutes
Boil
Coriander
, 22 gr, 5 minutes, Boil
10
gr
Juniper berries or boughs
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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BACK TO RECIPES
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