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Strawberry Rhubarb Wheat Ale

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Strawberry Rhubarb Wheat Ale

back to search Back to Search  Style Details 

Beer Style: Fruit Beer (20A)
Recipe Type: partial mash
Yield: 5 US gallons

Fruit Beer


My most popular summer ale made with garden strawberries and rhubarb. I searched and couldn't find a strawberry rhubarb recipe that I liked so I formulated this one, and got great results.


  • 6 lbs fresh or frozen strawberries
  • 4 lbs or more fresh or frozen rhubarb (more is ok too)
  • 1 lb crystal malt 20 l.
  • 8 oz. tapioca maltodextrin
  • 1/2 tsp Pectin Enzyme
  • 1/2 tsp yeast nutrient
  • 3.0 lbs Extra Light Malt Extract
  • 4.0 lbs Wheat Malt Extract
  • 1.5 tsp Gypsum
  • 1.0 tsp Irish Moss
  • 1 packet American Ale (1056) Yeast
  • 0.5 oz Cascade (Boiled @ 30 Minutes)

Additional Instructions

Primary Ferment: 5 days
Secondary Ferment: 3 days

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.018
Alcohol by Vol: 5.5%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Fermentation Instructions:
Primary Fermentation: 5 Days at 75 degrees .
Secondary Fermentation: 3 Days at 75 degrees
Bottles with 3/4 cup Corn Sugar for Priming

1. Boil 1/2 cup water, cool, then start yeast
2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
3. Add the extracts into the pot and stir to thoroughly mix the extract into the water.
4. Bring the liquid to a boil.
5. At the 30 minute mark, add the boiling hops slowly to the pot.
6. At the 45 minute mark, add the Irish moss to the pot.
7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
9. Add yeast nutrient, enzyme and dextrin
10. When the temperature of the wort drops to below 85 degrees, add the yeast.
11. Place the airlock onto the fermenter.
12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.