New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 20 - Fruit Beer => Topic started by: Gil Breau on June 08, 2011, 01:03:56 PM

Title: Rhubarb Hefe!
Post by: Gil Breau on June 08, 2011, 01:03:56 PM

I'm in the middle of brewing my first Hefe (started on the weekend), and am really tempted to just pitch onto the yeast cake and repeat the process over again, adding rhubarb to to secondary. My mother has a ton of rhubarb and it'd be great to use some of it before the season's done! Should add a tartness to the beer, much like adding citrus.

Current recipe:

2.25 KG Wheat Malt
1.75KG Pilsner Malt

0.5 oz Tettanger @60mins
0.25 oz Tettanger @15mins

Pitched with wyeast 3068  Weihenstephan Weizen Yeast

Rack to secondary @ 7 days

Add 1 lbs pasteurized fresh rhubarb.

To Pasteurize: Bring water to 160F, submerge rhubarb for 15 mins without boiling. Cool and add to secondary.

Title: Re: Rhubarb Hefe!
Post by: Dave Savoie on June 08, 2011, 02:57:41 PM

Id add 3 Lbs of Strawberries to balance out the Sour rhubarb

Title: Re: Rhubarb Hefe!
Post by: Gil Breau on June 08, 2011, 03:03:47 PM

But I like sour :P

But come to think of it, mom always made pies with both the strawberry and rhubarb....

Title: Re: Rhubarb Hefe!
Post by: Dave Savoie on June 08, 2011, 03:52:35 PM

They complement each other very well

Title: Re: Rhubarb Hefe!
Post by: Kyle on June 09, 2011, 07:13:13 AM

yeah, my "rhurbarb" pie does have alot of strawberries and sugar, but I'd be interested in trying a hefe with the stuff in it.

Title: Re: Rhubarb Hefe!
Post by: Gil Breau on June 09, 2011, 12:14:01 PM

I'll brew a second batch (hopefully sunday) of Hefe for the rhubarb purposes then.