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Robot: Cosmetic changes
== Overview ==
==Overview==
* Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors
* Style: American Wheat Ale with Rhubarb, Ginger, and Orange flavors
* Expected IBU (using Tinseth): 23.6 IBU
* Expected IBU (using Tinseth): 23.6 IBU
* Expected Color: 6.7 SRM
* Expected Color: 6.7 SRM
* Initial Gravity: ?
* Initial Gravity: 1.05
* Final Gravity: ?
* Final Gravity: ?
* ABV: ?
* ABV: 4.2%
* Brewed: 1/20/2013
* Brewed: 1/20/2013
* Racked: 2/2/2013
* Racked: 2/2/2013
* Kegged: ?/?/2013
* Kegged: 2/16/2013
* First served: ?/?/2013
* First served: 2/24/2013
* Last served: ?/?/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==
== Brew Participants ==
Those who stuck through thick and thin:
Those who stuck through thick and thin:
* Andy Pace
* Andy Pace
* Malerie Kaplan
* Malerie Kaplan
* Brittany Zimmerman
* Brittany Zimmerman
* Ryan Pierce
* Ryan Pierce
==Brewing==
== Brewing ==
===Mash===
=== Mash ===
Grain Bill:
Grain Bill:
* End pH: ?
* End pH: ?
===Sparge===
=== Sparge ===
* 5 gal
* 5 gal
* Target temp: 168F
* Target temp: 168F
===Boil===
=== Boil ===
* ~6.5 gallons at start of boil
* ~6.5 gallons at start of boil
* 5 gallons after boil, measured
* 5 gallons after boil, measured
* Measured 1.042 after boil
* Measured 1.042 after boil
* Boil start 6:06pm
* Boil end 7:??pm
==Fermenting==
== Fermenting ==
* Primary ferment: Plastic tub
* Primary ferment: Plastic tub
* Pitch Wyeast American Ale (1056), smack pouch
* Pitch Wyeast American Ale (1056), smack pouch
* Ferment temp set point: 66F
* Ferment temp set point: 66F
* Shook to oxygenate
* Shook to oxygenate
==Secondary/Racking==
== Secondary/Racking ==
* Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so.
* Follow recipe from the source for the orange ginger, rack into fresh carboy. Probably around Feb 10th or so.
* 1lb chopped fresh rhubarb
* 1lb chopped fresh rhubarb
* 20g fresh orange zest (navel)
* 20g fresh orange zest (navel)
* 28g (confirm with Brittany) ground fresh ginger
* 20g ground fresh ginger
* boil for 15 minutes (constant stir)
* boil for 15 minutes (constant stir)
* add 800 ml water
* add 800 ml water
* extract most of the fibers from the rhubarb using a slotted spoon. A seive would have worked better.
* extract most of the fibers from the rhubarb using a slotted spoon. A seive would have worked better.
The gravity at rack was 1.011 (confirm with Ryan). 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.
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===
=== Tasting at Rack ===
Very good hoppy flavor, with nice flavor from the malt. Tasted wheaty, mediumly cloudy.
Very good hoppy flavor, with nice flavor from the malt. Tasted wheaty, mediumly cloudy.
==Kegging==
== Kegging ==
* Kegged on ?
* Kegged on 2/16/2013 into [[Keg 3]]
==Tasting Notes==
== 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 ==
== Source ==
Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html
Based on: http://brianbeer.blogspot.com/2007/01/rhubarb-experiment.html
== Planning TODO ==
== 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]]
