Thursday, June 16, 2011

Summer HefeWiezen Part Duex

Last night I racked my HefeWiezen to the secondary and added the two summer ingredients which will make this a one of a kind homebrew: Raspberries and Rhubarb

I have been wanting to use rhubarb for sometime now and figured that a wheat beer would be the best base beer for this endeavor.  Because rhubarb is very tart I decided that to try and balance it out I would add a "sweet" berry.  The first choice was Strawberry but after some research I found that real strawberries don't work that well in beer and I have had success with the Razzburly Cream Ale (eventually to be reviewed here) and figured to go with what I know.

The Rhubarb came from my girlfriend's mother which she grew in her garden and the raspberries were frozen organic berries from the store. Both were frozen (break down the cell walls) and taken out the freezer three days prior to racking the beer.

Not wanting to just dump the rhubarb and raspberries into the new carboy, I put both in the food processor to make a puree

Rhubarb and Berries
Pureeing the two allowed me to sample the mixture so that I could find a balanced taste between the tangyiness  of the rhubarb and the sweetness of the berries.  I then added it to the carboy

In to the Carboy

Here it is almost 24hrs later:

I will probably let it sit like this for 2-3 weeks before bottling it. I am going to estimate that by the time it is ready to bottle it should be about 5% ABV

I am really looking forward to the time when this is ready to try

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