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Robot: Cosmetic changes
== Overview ==
http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html for the start. I haven't figured out exactly what recipe to use yet.
* Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors
* Codename: Rhubarb Waves of Grain
* Brewmaster: Eric Stein
* Type: All-grain
* Expected Pre-Boil Gravity: 1.046
* Expected Original Gravity: 1.054
* Expected Final Gravity: 1.013
* Expected ABV: 5.3 %
* Expected IBU (using Tinseth): 23.6 IBU
* Expected Color: 6.7 SRM
* Initial Gravity: 1.05
* Final Gravity: ?
* ABV: 4.2%
* Brewed: 1/20/2013
* Racked: 2/2/2013
* Kegged: 2/16/2013
* First served: 2/24/2013
* Last served: 3/3/2013
== Label ==
{{Template:BeerLabel|brewmaster=Eric Stein|abv_percentage=~4.2|name=Rhubarb Waves of Grain|team=Brittany Z, Andy P, Malerie K, Tucker T, Ryan P
|blurb=A nice wheaty, aromatic hoppy ale - very little bitterness, sour from the rhubarb. The ginger is a hint, but a hint of orange can be tasted.}}
== Brew Participants ==
Those who stuck through thick and thin:
* Eric Stein
* Andy Pace
* Malerie Kaplan
* Brittany Zimmerman
* Ryan Pierce
== Brewing ==
=== Mash ===
Grain Bill:
* 4.5 lb Organic Canadian 2 Row (Gambrinus)
* 3.3 lb canadian soft white wheat malt (Andrew variety) (Cargill Specialty Malt)
* 0.2 lb Weyerman CaraRed
Mash Schedule:
* Type: Single step in insulated mash tun, no heating
* 10 qt water at 170F
* Target temp: 160F
* Actual temp: 155F
* Start pH: ?
* Time: 90 mins
* Start Mash: 301pm
* End Mash: 431pm
* End temp: ???
* End pH: ?
=== Sparge ===
* 5 gal
* Target temp: 168F
=== Boil ===
* ~6.5 gallons at start of boil
* 0.8 oz US cascade from start of boil
* 0.8 oz US cascade from 5 mins to end of boil
* 60 minute boil
* 5 gallons expected at end of boil
* 5 gallons after boil, measured
* Measured 1.042 after boil
* Boil start 6:06pm
* Boil end 7:??pm
== Fermenting ==
* Primary ferment: Plastic tub
* Pitch Wyeast American Ale (1056), smack pouch
* Ferment temp set point: 66F
* Shook to oxygenate
== Secondary/Racking ==
* Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so.
* 800ml water
* 1lb chopped fresh rhubarb
* 20g fresh orange zest (navel)
* 20g ground fresh ginger
* boil for 15 minutes (constant stir)
* add 800 ml water
* boil another 10 minutes (until the rhubarb entirely falls apart, and then a little longer) (constant stir)
* extract most of the fibers from the rhubarb using a slotted spoon. A seive would have worked better.
The gravity at rack was 1.010. When we added the rhubarb fluid it lent a pinkish hue. Volume at rack was 5 gallons, and we each got to have a few ounces of the un-flavored warm wheat ale. Can't wait to taste it when it's flavored all the way and the secondary ferment is done.
=== Tasting at Rack ===
Very good hoppy flavor, with nice flavor from the malt. Tasted wheaty, mediumly cloudy.
== Kegging ==
* Kegged on 2/16/2013 into [[Keg 3]]
== Tasting Notes ==
At keggig we found it to have a nice wheaty, aromatic hoppy flavor - very little bitterness, but plenty of sour from the rhubarb. The ginger didn't stand out at all, but a hint of orange could be tasted. Good spring beer.
== Source ==
Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html
== Photos ==
* vegetables and herbs pre-boil: http://cons.truct.org/album/beerchurch/2013-02-02_0002
* just about ready to be kegged, in secondary (back right): http://cons.truct.org/album/beerchurch/2013-02-10_0002
[[Category:Beer Church Beers]]
