Author Topic: The Strawberry Rhubarb Gauntlet  (Read 3574 times)

Offline DrewG

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The Strawberry Rhubarb Gauntlet
« on: July 12, 2012, 08:59:45 AM »
Went to the local brewpub last night, and my girlfriend was giving me the business about never making a fruit beer. The brewer was behind the bar, overheard the conversation and piled on. End result, he challenged me to brew a strawberry-rhubarb beer using kolsch for the base.

I've never made a kolsch, or a fruit beer. I could start with the kolsch in BCS, beyond that....

How much fruit and how much rhubarb? When in process? He recommended using frozen, thawing it and then puree in a food processor. Rack on to fruit in secondary.

Anyway, any advice would be GREATLY appreciated.
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Offline denny

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Re: The Strawberry Rhubarb Gauntlet
« Reply #1 on: July 12, 2012, 09:41:36 AM »
The ROT is to use 1 lb. of fruit per gal.  Strawberries are pretty subtle and ferment out, so you may need a lot more than that.  Or use a strawberry extract to bump up the flavor.
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Offline udubdawg

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Re: The Strawberry Rhubarb Gauntlet
« Reply #2 on: July 12, 2012, 09:48:54 AM »
I agree with Denny.  You'll need a lot of strawberries.  I was underwhelmed by my strawberry rhubarb hefeweizen results but when I substituted raspberries it pretty much became a delicious liquid pie that was gone way too quickly.

on a side note, in your shoes I'd probably brew a "plain" Kolsch before I attempted to make a fruited version, but I'm sure you'll do fine.

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Offline DrewG

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Re: The Strawberry Rhubarb Gauntlet
« Reply #3 on: July 12, 2012, 09:51:53 AM »
So, maybe 2 pounds of berries per gallon, and 1 pd per/g rhubarb?

Would you guys agree with his recommendation on racking onto the fruit in a secondary?
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline denny

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Re: The Strawberry Rhubarb Gauntlet
« Reply #4 on: July 12, 2012, 09:56:12 AM »
Yes, rack onto the fruit in secondary.  And I'd still recommend you look into flavor extracts.
Life begins at 60.....1.060, that is!

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Offline DrewG

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Re: The Strawberry Rhubarb Gauntlet
« Reply #5 on: July 12, 2012, 10:10:15 AM »
Quote
And I'd still recommend you look into flavor extracts.

Found some natural strawberry extract on Northern Brewers site, I'll give it a go.
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

-Barbarosa

Offline weithman5

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Re: The Strawberry Rhubarb Gauntlet
« Reply #6 on: July 12, 2012, 10:19:53 AM »
i made a strawberry rhubarb and rye.  this was inspired by a strawberry rhubarb jelly and peanut butter sandwich on rye bread.  remember that the rhubarb does have some bitterness so expect that.  it tasted okay prior to bottling but i had some bottling issues and was ruined.  i used fresh fruit and rhubarb in the secondary fermentation. if i were to make another one i would put it in the end of the boil i think.  another option i am considering is the local farmstand has a strawberry rhubarb pie filling that she cans.  i just may throw this in the end of the boill.  hey its a hobby :o
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Offline DrewG

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Re: The Strawberry Rhubarb Gauntlet
« Reply #7 on: July 12, 2012, 11:45:30 AM »
Quote
on a side note, in your shoes I'd probably brew a "plain" Kolsch before I attempted to make a fruited version, but I'm sure you'll do fine.

I'm not sure I want to fart around with lagering times on an experiment, so on second thought I decided an american wheat or a blonde ale base might be better.
"Well, the Mexicans got a saying - what cannot be remedied must be endured."

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Online morticaixavier

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Re: The Strawberry Rhubarb Gauntlet
« Reply #8 on: July 12, 2012, 12:42:32 PM »
Quote
on a side note, in your shoes I'd probably brew a "plain" Kolsch before I attempted to make a fruited version, but I'm sure you'll do fine.

I'm not sure I want to fart around with lagering times on an experiment, so on second thought I decided an american wheat or a blonde ale base might be better.

you don't really have to lager kolsch. it helps but not 100% needed, a week or so at 46 will be fine. but wheat and strawberry rhubarb would be good to. the tartness from the wheat should highlight the rhubarb a bit.
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Offline phillamb168

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Re: The Strawberry Rhubarb Gauntlet
« Reply #9 on: July 13, 2012, 02:32:09 AM »
2,000th post! Woo!

I think that raspberry rhubarb hefe just bumped the old style clone from top of the 'to brew next' list.
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Offline kraftwerk

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Re: The Strawberry Rhubarb Gauntlet
« Reply #10 on: July 18, 2012, 09:33:42 PM »
I think the sour category could really use a few rhubarb recipes. Somebody please make a rhubarb lambic!
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Offline onthekeg

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Re: The Strawberry Rhubarb Gauntlet
« Reply #11 on: July 21, 2012, 04:06:19 PM »
2lb of rhubarb in 5 gal of wheat is quite noticeable.  I don't have any strawberry extract right now, but it probably would be much better than real strawberries since it won't really ferment out. 
I did it on a whim, this will probably sit around in the kegerator for quite a while since the girlfriend don't drink much and is hardly ever here.