Rhubarb Saison FTW

June 30, 2011 at 11:34 pm 1 comment


I finally got down to brewing up some more beer. I was spurred on by the latest issue of BYO. There is a new yeast out. It is amazing. I haven’t even finished a beer with it and I am already drooling. White Labs 670 – American Farmhouse Ale – is a Saison yeast with a surprise. It’s spiked with Brettanomyces. I made a yeast starter on this bad boy and the yeast starter beer was awesome! Just Light DME and yeast – and I was loving it! I can’t wait to see what it can do for a proper beer.

Just to make things interesting, I went down to my parent’s house and picked a couple pounds of rhubarb to kick up the tartness. I’m pretty sure this will be a noble experiment.

 

Rhubarb Saison

Style: Saison OG: 1.043
Type: All Grain FG: 1.009
ABV: 4.45 %
IBU’s: 23.24
Efficiency: 85 % Boil Size: 11.19 Gal
Color: 3.9 SRM Batch Size: 10.00 Gal
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 5 days @ 72.0°F
Secondary 7 days @ 69.0°F
Bottle/Keg 4 days @ 48.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
14.25 lbs 84.60 % Gambrinus Pilsener Malt 60 mins 1.037
1.75 lbs 10.39 % Gambrinus Wheat Malt 60 mins 1.037
13.50 ozs 5.01 % Briess CaraVienne 20L 60 mins 1.034

Hops
Amount IBU’s Name Time AA %
1.00 ozs 8.41 Goldings 60 mins 4.40
1.00 ozs 9.74 Williamette 60 mins 5.10
1.00 ozs 5.09 Goldings 20 mins 4.40

Yeasts
Amount Name Laboratory / ID
1.00 pkg American Farmhouse Ale Wyeast Labs 0670

Additions
Amount Name Time Stage
2.00 lb Rhubarb Primary

Mash Profile
Light Body Infusion 60 min @ 152.0°F
Add 26.95 qt ( 1.60 qt/lb ) water @ 166.8°F
Mashout 1 min @ 170.0°F
Heat to 170.0°F over 9 mins
Sparge
Batch Sparge 27.16 qt of 170.0°F water over 20 mins

Carbonation
Amount Type Beer Temp CO2 Vols
15.3 psi Force Carbonation 48.0°F 2.40

———————————————————-

Notes (07/27/2011)

I’ve had the Rhubarb Saison on tap for about a week now. It’s a deliciously refreshing, sweet n’ tart beer that I am really in love with. The yeast gives just a nice solid hint of sour, the rhubarb kicks in it’s signature taste (and I swear a bit of a strawberry flavor as well), but none of it is overwhelming in any way. In fact, they whole thing can taste like a budmillercoors if you’re not thinking too carefully about it (it did end up at 1.004 after all).

I can’t wait to try some variation on this – maybe with some roasted grains for a dark/sour/rhubarb crazy. Mmm. I’ll throw in the 10 pie cherries my tree has waiting for me as well.

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