Beer 2013.02

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  • 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


Rhubarb Waves of Grain ABV: ~4.2% Brewmaster: Eric Stein Team: Brittany Z, Andy P, Malerie K, Tucker T, Ryan P 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



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: ?


  • 5 gal
  • Target temp: 168F


  • ~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


  • Primary ferment: Plastic tub
  • Pitch Wyeast American Ale (1056), smack pouch
  • Ferment temp set point: 66F
  • Shook to oxygenate


  • 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.


  • 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.


Based on: