Rhubarb Ale

[The Ginger Ninja]

Im planning on brewing 40L of a fairly bog standard ale of some sort which I will split into 2 buckets for fermenting one 25L and one 15L.

In the 15L fermenter I want to add some Rhubarb some how.

My current thought is Boil up 500g of cut up rhubarb for 15 mins in a little water (to get the juice out and kill the little nasties) , mash up the barb with a spud masher and then drain all the liquid off into the FV just before I add the yeast.

Does that sound like a good idea? Do I need to worry about tannin or anything like that?

Thanks in advance!

 

[RobWalker]

rhubarbs are about 0.3% sugar so no real need to worry about it adding to abv or refementing. :)

I couldn't tell you about beer, but rhubarb wine is quite bland. You will want to freeze it to break down the cell walls before you process it in any way and add to your beer.

I think you just need to worry about the tartness, really. Might be worth using a yeast that will throw out a lot of sweetness and going easy on the bittering hops. High hop aroma with EKG or something would probably be nice!

Maybe this will give you an idea; http://brianbeer.blogspot.com/2007/01/r ... iment.html

 

[The Ginger Ninja]

Thanks Rob, I'l give it a go as see how it turns out. Thanks for the link :