Snrub
Active Member
- Joined
- Mar 8, 2018
- Messages
- 62
- Reaction score
- 35
Hi folks
I'm planning to brew a saison I made successfully last year - in fact at least one forum member got to try it for the Xmas swap and gave good feedback. Here's the recipe I'm going with for a 34L batch:
6kg Pilsner malt
1.8kg Pale Wheat malt
0.9kg Vienna malt
180g Acidulated malt
42g Styrian Goldings 60 mins
21g Styrian Goldings 20 mins
21g Saaz 20 mins
21g Styrian Goldings 0 mins
21g Saaz 0 mins
Saison yeast
OG: 1.056
I currently have a freezer full of rhubarb which a mate gave me a few weeks back, so I thought this would be a good candidate to use it on.
I've read a few threads which suggest c. 2kg rhubarb is about right for a 23L batch, so planning to scale it up to just over 3kg.
Any thoughts on a) the amount of rhubarb or b) how and when to add it? I'm thinking of steaming the rhubarb in a little water and adding to a mesh bag in the fermentor for around 5 days.
I've also read a few articles suggesting adding some strawberry essence with the rhubarb to balance the tartness (which I guess will be even more prominent in a saison). Any recommendations on this?
Cheers
I'm planning to brew a saison I made successfully last year - in fact at least one forum member got to try it for the Xmas swap and gave good feedback. Here's the recipe I'm going with for a 34L batch:
6kg Pilsner malt
1.8kg Pale Wheat malt
0.9kg Vienna malt
180g Acidulated malt
42g Styrian Goldings 60 mins
21g Styrian Goldings 20 mins
21g Saaz 20 mins
21g Styrian Goldings 0 mins
21g Saaz 0 mins
Saison yeast
OG: 1.056
I currently have a freezer full of rhubarb which a mate gave me a few weeks back, so I thought this would be a good candidate to use it on.
I've read a few threads which suggest c. 2kg rhubarb is about right for a 23L batch, so planning to scale it up to just over 3kg.
Any thoughts on a) the amount of rhubarb or b) how and when to add it? I'm thinking of steaming the rhubarb in a little water and adding to a mesh bag in the fermentor for around 5 days.
I've also read a few articles suggesting adding some strawberry essence with the rhubarb to balance the tartness (which I guess will be even more prominent in a saison). Any recommendations on this?
Cheers
