Rhubarb Hefe!

[Gil Breau]

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.

[Dave Savoie]

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

[Gil Breau]

But I like sour

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

[Dave Savoie]

They complement each other very well

[Kyle]

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.

[Gil Breau]

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