Dry-Hopped Rhubarb Saison Recipe
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Dry-Hopped Rhubarb Saison
by anjo on 6/6/2018
All Grain
4.75 Gallon(s)
6 Gallon(s)
60 min
73%
Spring saison with rhubarb and Szechaun peppercorn.
36% - Unmalted Wheat - BE
1% - Acidulated Malt - DE
Wyeast Belgian Ardennes 3522
Szechaun Peppercorn (grams)
Strike water additions: 4g gypsum; 4g calcium chloride.
Sparge water additions: 4g gypsum; 4g calcium chloride.
Add half (2.5 lbs) the rhubarb to the boil at 30 minutes.
Add half (2.5 lbs) the rhubarb to the boil at 15 minutes.
Toast 5g whole szechaun peppercorns.
Blitz peppercorns in a spice grinder.
Add szechaun peppercorns just before flame out.
No temp control. Fermented at room temp.
Bioconversion Dryhop: 1oz Comet; 1oz Northern Brewer.
Aroma dryhop: 1oz Simcoe powder.
Carbonate to 2.5 volumes of CO2.
Tasting Notes (0)
There aren't any tasting notes logged yet
Dry-Hopped Rhubarb Saison
-
4.75
Gallons
Liters
Batch Size
-
6.00
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.062
OG
-
1.016
FG
-
20.2 IBU (tinseth)
Bitterness
-
0.33
BG:GU
-
3.4° SRM
Color
-
73%
Efficiency
-
5.9% ABV
Alcohol
-
209 per 12oz
Calories
Clone This Recipe
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