Recipe for a Rhubarb Saison as seen brewed and sampled in Chop & Brew – Episode 30. This recipe includes four pounds total of rhubarb between boil kettle, primary and secondary fermentation. Thanks to Robert Cone for sharing his recipe with the people.
Rhubarb Saison aka Brhubarb Saison
5 gallon batch
OG – 1.042
FG – 1.009
- 8 lbs Pilsner malt
- 1 lb White Wheat
- 0.5 lb Caravienne 20
Hops & Boil Additions:
- 1 oz East Kent Goldings @ 60 minutes
- 1 oz Willamette @ 60 minutes
- 1 oz East Kent Goldings @ 20 minutes
- 1 lb rhubarb @ 20 minutes
Dough in around 120°F. Raise heat to 148-150°F. Let mash rest for 60 minutes.
After rest, collect wort for five gallons post-boil batch based on your system. Boil and add hops and boil additions.
Kill flame at 0 min. Cool wort. Add 1 lb rhubarb in primary fermenter. Pitch Belgian Saison Wyeast 3724. Ferment 10 days.
Rack to second fermenter with 2 lbs rhubarb. Let rest for about 2 weeks.