Rhubeer – Rhubarb Infused Belgian Wit

Rhubeer – in second fermentation, I brewed this for the first Market Mystery Soiree on June 24, 2009 

From The Kitchen Of Rick Gresh:

4 ¾ #              British 2-row lager malt

4 ½ #              Wheat Malt

8 oz                  Rice Hulls

2 ½ gallons  Water mash @ 130°F – 40 minutes

5 gallons        Water mash @ 200°F – 50 minutes

5 gallons        Water sparge @ 170°F

4 oz                 Belgian clear candi sugar

25 grams        Hallertau Hersbrucker @ 3%

60 minute boil

6 #                   Rhubarb, washed, unpeeled, chopped

30 minute boil

1 tsp                Bitter orange peel

½ tsp              Coriander, crushed

1 tsp                Irish moss

Boil for 10 min with a 15 minute rest

Wyeast’s 3944 Belgian White Beer Yeast

Add when wort is 70 Degrees

 After 7 day first fermentation, place into second fermentation with:

 5# rhubarb chopped and cooked in 2 cups water until tender, puree/chinois

Ferment for 10 days. 

Strain

Add 5 oz priming sugar for bottling or

Add 1/3 cup priming sugar for keg

Condition @ 70°F for 7 days

Chill and enjoy

 Original Gravity 1.09

Final Gravity1.21