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Strawberry/Rhubarb Hefeweisen
Strawberry/Rhubarb Hefeweizen
Weizen/Weissbier
Type: All Grain
Date: 5/14/2009
Batch Size: 10.00 gal
Brewer: bruguru
Boil Size: 13.20 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 50.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 66.67 %
5 lbs Wheat Malt, Ger (2.0 SRM) Grain 33.33 %
1.50 oz Glacier [5.60 %] (30 min) Hops 12.1 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.69 % Actual Alcohol by Vol: 0.65 %
Bitterness: 12.1 IBU Calories: 43 cal/pint
Est Color: 3.2 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 15.00 lb
Sparge Water: 11.15 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 4.65 gal of water at 155.7 F 145.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 7.6 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
for 10 gallon batch, 8lbs of strawberriess, and 5lbs of Rhubarb. steep straberries and rhubarb at 170F for 20 min. Add strawberries and rhubarb to secondary and ferment for 7 days. Rack off into keg or bottles. Total estimated ferment time 21 days.
Created with BeerSmith
This started with me wanting to make brewchez's Strawberry blonde, and then morphed into this. I figured I need somthing for the summertime, and all the cookouts.
sorry, a little clarification here. Ferment to completion with out fruit, 4-7 days, then secondary with fruit 7 days, then rack into hmm, I guess you'd call it a thirdendary for seven days. Rack into bottles or keg upon completion.
bruguru wrote:
then rack into hmm, I guess you'd call it a thirdendary .
Its called a tertiary bud.
I f-en love this rhubarb idea. Nobody does this, and I think it could be wonderful.
My co-brewer and I have this little project beer on the side, A tripel that quit at .030, I put mine on a Wyeast lambic blend, havent tasted it in a couple mos, he put his on a wyeast brett/brux. We tried his tonight, got down to .018, (came down form 1.102) absolutely delicious in flavor, brett everywhere, but still somewhat sweet. thinkning about throwing this on some fresh rhubarb, to really pucker this out. Now how much?
Bruguru
Interesting idea for sure. I don't like the Hefe yeast background with the straw/rhubarb flavor. What about just a cleaner, American hefe strain. One without the clovey flavors. Unless you've maximized the banana from that yeast the flavors seem to clash to me.
Thirsty
Souring with some rhubarb would certainly be unique, but what about pitching some lactobacillus (WLP677 ?) to finish the gravity with some souring?
brewchez wrote:
Thirsty
Souring with some rhubarb would certainly be unique, but what about pitching some lactobacillus (WLP677 ?) to finish the gravity with some souring?
Well it is already on the brett, so it has that nice funkiness already, even though it is at 018, it had an 82 piont drop, so it is sweet to the lips, great brett flavor, then dries at the end. Almost thinking of just leaving it alone, rather then a traditional blend to sweeten. Then this rhubarb idea came along, and figure- hey who dosnt like rhubarb? Maybe just enough to mask that initial sweetness.
I think the real answer to my question I already know, cellar the batch and forget it til spring 2011, then check it. Dont know if I can wait that long for my batch.
brewchez wrote:
Bruguru
Interesting idea for sure. I don't like the Hefe yeast background with the straw/rhubarb flavor. What about just a cleaner, American hefe strain. One without the clovey flavors. Unless you've maximized the banana from that yeast the flavors seem to clash to me.
Yea, I was a little worried about that too, and thought about going with the WB-06, but the american Hefe is a good Idea.
If you remember we where talking about making a berliner weiss, but i'm going to be kegging this beer for the 4th of july party, and i didn't want one of my first attempts to be kegging a sour beer with bacteria, and having a nightmare to clean it. I thought this would be a good way to get the sour flavor without using beer spoiling bacteria.
thirsty wrote:
Its called a tertiary bud
Really? well, that just makes no sense at all.
I'm going to start the thirdendary movement, I think it makes alot of sense, and sounds really really cool and to the point.
Ha ha
Ok, this one is finally in the can. I used wlp001, and wlp051, sticking with brewchez's original yeast and his strawberry blonde recipe, I went with the west coast strains.
One, i've already done a few wits, and two because I've never used these 2 yeasts before.
nailed the starting og, 1.048, I actually upped this batch to 6 and a half gallons in each fermentorl, because I knew that I would have to drop this into a seconary with the fruit, and a "thirdendary" to clear. I used 2 more lbs of pilsner to get my final og, using that sly trick of boiling to my gravity, I knew that I needed 10 brix preboil to hit my fg of 12 brix.
This one took a while to finally get made, so I hope it turns out good enough for the labor day party.
Just put the fruit in this one. I used 4lbs of strawberries, and 8 large stocks of rhubarb. I cut them all up with 2lbs sugar, and 4 cups water, and held them at 170F for 2 hrs. Took a potato masher, and kind of roughly mashed the mixture to get the tartness out of the rhubarb. We'll see how this pans out should be cool and i'll have somthing for laborday.
Just dropped these into the THIRDENDARY (TM). Wow, does this taste great, nice strawberry aroma as I didn't dry hop, there is good strawberry flavor, and the tartness really comes through. This almost tastes like a Wit with the tartness, although the tartness is stronger, and I dont think it will mellow with age, i think the tartness is there to stay.
One thing about this was there was no red color? very strange, when I first put this in I thought for sure there would be some red color from the strawberries, but there was none. If anything it turned more pale? The strawberries even turned white? I know that strawberries absorb alot of liquid, but they acutally turned white. I'm sure some Lab guy can fill me in about proteins, or the ph level in strawberries and Rhubarb is not as high as other fruit, Blah, blah, blah.
So hook me up, why no red color?
Strawberries soaked in beer for a week tend to not be a very pretty site. They turn a nasty ghostish color.
(They don't taste very good at that point either. I wouldn't recommend it as I already sacrificed my own palette a couple times in the name of beer science)
Anyhow, even though strawberries are red in color, the just don't reall have enough coloring to effect beer color much. I have seen a slight pink hue in my beer when I use strawberry, but its faint. In fact the pinkness is usually most apparent in the foam not so much in there beer. I suspect its because the foam is normally white so the light coloring shows up better there.
ahh, Thanks man. since this is pretty much your recipe with rhubarb in it we should get together in a few weeks to swap them, and your keg. No hurry on your keg, but i'm sure if you'd had it you would be working with it by now.
How much rhubarb did you use? and how pronounced is that? I still have my lambic to blend, I plan on making a verrrrry low OG neutral wheat beer and going extremely heavy on the fruit, then making 2 kegs with a half of each lambic/fruity wheat in aech, hopefully getting a 6-7% beer. It is a toss up between rhubarb, and getting some bellaton cherries flash frozen from Michigan. I just went to Julios today and got some Liefmans Kriek and Panille Bariquee, so I am kinda excited about the fruity stuff lately.
I used 8 large stocks of Rhubarb. It was all I had in the back yard, but it seems it was just right. moderately pronounced Tartnessin the wlp001, but more tartness in the wlp051. Actually the 001 came out like a really tart Wit, but with clean strawberry aroma and flavor, with the tartnes kicking in at the end.
I should be up your way next month, I can drop some off then if you want.
bruguru wrote:
I used 8 large stocks of Rhubarb. It was all I had in the back yard, but it seems it was just right. moderately pronounced Tartnessin the wlp001, but more tartness in the wlp051. Actually the 001 came out like a really tart Wit, but with clean strawberry aroma and flavor, with the tartnes kicking in at the end.
I should be up your way next month, I can drop some off then if you want.
If you're passin on by Minnesota I could use some too. Oh well, it was worth a try.
DC
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