Ravenwood Rhubarb IPA

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 19, 2018

Style: American IPA
Brewer: Chad Haatvedt
Brew Date: May 26, 2014
Yield: 11 gallons
Color (SRM/EBC): 6.4/12.6
Bitterness (Calc): 51 IBU (Tinseth)
Batch No: 2014-05-26
OG: 1.052
Target OG: 1.052
Status: Primary
BJCP Style Info: American IPA
O.G.: 1.056 - 1.075
F.G.: 1.010 - 1.018
ABV: 5.5 - 7.5%
Bitterness: 40 - 70 IBUs
Color: 6 - 15 SRM
Info: A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

General Information
Method: All Grain

this IP is be slightly on the Northern Brewer Dead Ringer recipe.  it contains lots of Centennial hops, plus a fair amount of Cascade to finish things up.


what makes this beer unique is the addition of rhubarb juice in the boil process.


I made it three years ago that was a real hit.  so here's a 10 gallon batch this time.

Malts and Grains
25.00 pounds American Pale Malt (2-Row) 94.3% of grist
1.00 pounds Crystal Malt 20L 3.8% of grist
0.50 pounds Crystal Malt 40L 1.9% of grist
26.50 pounds Total Grain Weight 100% of grist
12 oz Rhubarb @ 30 minutes  
20 drops Fermcap @ 60 minutes  
2 tabs Whirlfloc @ 15 minutes  
2 tblsp Yeast Nutrient @ 15 minutes  
1.00 ounces Centennial 9.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
9.5 AAUs
2.00 ounces Centennial 9.5% Pellets @ 40 minutes
Type: Bittering
Use: Boil
19 AAUs
2.00 ounces Centennial 9.5% Pellets @ 15 minutes
Type: Bittering
Use: Boil
19 AAUs
2.00 ounces Centennial 9.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil
19 AAUs
3.00 ounces Cascade 7.1% Pellets @ 5 minutes
Type: Aroma
Use: Boil
21.3 AAUs
10.00 ounces Total Hop Weight 87.8 AAUs
Total Boil Time: 60 minutes
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Amount: 24 gr
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 21.4 Efficiency: 62.3%

Boil cereal adjuncts to add to infusion mash.


# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Water Amounts Calculator
Target Final Boil Volume: 11 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 12.96 gallons 11 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 26 pounds  
Grain Absorbtion: 5.2 gallons  
Total Water Needed: 18.16 gallons 12.96 gallons (runoff) + 5.2 gallons (grain absorbtion) + ...5 gallons (equip. loss)
Mash Water Needed: 8.65 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 9.51 gallons 18.16 gallons (total water) – 8.65 gallons (mash water)


Calculations derived from Ray Daniels' book Designing Great Beers.

Strike Water Temperature Calculator
Grain Weight: 25 pounds
Grain Temperature: 62° F
Strike Water Amount: 9 gallons
Target Mash Temperature: 140° F
Equipment Loss: 5° F
Strike Water Temperature: 155.8° F (150.8° F less 5° F equipment loss adjustment)

Calculations derived from the Brewing Techniques Troubleshooter, Vol. 4, No. 4 available here.






Special Procedures

I cut 32 oz of fresh rhubarb into small  pieces, and froze them the night before brew day.

I thought about putting these in the mash, but instead,  I thought them crushed him and squeeze this much juice is I could out of the rhubarb.  I was only able to get about 12 ounces of juice, so I put the remainder in a fine mesh bag, and hung it in the boil kettle for the last 15 minutes. I added the juice at the same time.

I plan to collect another 12 to 16 ounces of rhubarb juice, and add it to the secondary (6 to 8 ounces in each).  


Primary: 14 days @ 70° F
Secondary: 220 days @ 68° F
Ravenwood Rhubarb IPA
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 8.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 10.8  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 13  
Post-Boil Amount: 11  
Boil Time: 60  
Original Gravity: 1.052 / 12.9° P  
Brew Day Notes

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at