It's summer and i was trying to come up with a recipe that is equal part summer crusher and unique so Im hoping to brew a strawberry rhubarb crisp/pie cream ale. Something fruity and light with hints of vanilla and brown sugar. Similar to a strawberry rhubarb pie or crisp. I have tons of rhubarb from our garden and its strawberry season here in WI so what better than to take advantage. For the recipe i sort of pulled from other recipes for getting that pie crust flavor as well as that cream ale flavor. Please let me know how this recipe look and if i need to adjust my malt bill, yeast or anything else. I'm still learning and have never doen a cream ale before so all feedback is welcome. HOME BREW RECIPE: Title: Strawberry Rhubarb Crisp Cream Ale Author: Miguel V Brew Method: All Grain Style Name: Cream Ale Boil Time: 60 min Batch Size: 1.5 gallons (fermentor volume) Boil Size: 2.6 gallons Boil Gravity: 1.031 Efficiency: 65% (brew house) STATS: Original Gravity: 1.054 Final Gravity: 1.012 ABV (standard): 5.53% IBU (tinseth): 17.83 SRM (morey): 17.55 FERMENTABLES: 1.98 lb - United Kingdom - Maris Otter Pale (59.1%) 0.34 lb - Canadian - Honey Malt (10.1%) 0.16 lb - Flaked Corn (4.8%) 0.37 lb - American - Victory (11%) 0.46 lb - American - Caramel / Crystal 60L (13.7%) 0.04 lb - Brown Sugar - (late addition) (1.2%) HOPS: 0.075 oz - Belma, Type: Pellet, AA: 9.4, Use: Boil for 50 min, IBU: 10.11 0.025 oz - Huell Melon, Type: Pellet, AA: 7.2, Use: Boil for 50 min, IBU: 2.58 0.1 oz - Belma, Type: Pellet, AA: 9.4, Use: Boil for 10 min, IBU: 5.14 0.05 oz - Belma, Type: Pellet, AA: 9.4, Use: Boil for 0 min 0.025 oz - Huell Melon, Type: Pellet, AA: 7.2, Use: Boil for 0 min MASH GUIDELINES: 1) Infusion, Temp: 154 F, Time: 60 min, Amount: 1.03 gal, heat to 168 2) Sparge, Temp: 170 F, Time: 10 min, Amount: 2.25 gal Starting Mash Thickness: 1.25 qt/lb OTHER INGREDIENTS: 1 lb - Strawberry, Time: 7 days, Type: Flavor, Use: Secondary 1 lb - Rhubarb, Time: 7 days, Type: Flavor, Use: Secondary 1 lb - graham crackers, Time: 60 min, Type: Flavor, Use: Mash 1 each - Vanilla, Time: 7 days, Type: Flavor, Use: Secondary YEAST: White Labs - Cream Ale Yeast Blend WLP080 Starter: No Form: Liquid Attenuation (avg): 77.5% Flocculation: Medium Optimum Temp: 65 - 70 F Fermentation Temp: 64 F Pitch Rate: 0.75 (M cells / ml / deg P) TARGET WATER PROFILE: Profile Name: Cream Ale Ca2: 40 Mg2: 0 Na: 0 Cl: 60 SO4: 50 HCO3: 0 Water Notes: strike water 1 g gypsum 1.4 g CaCl ph 5.3 NOTES: Graham Cracker in the mash Brown Sugar in the last 15 min of the boil Vanilla, Strawberry and rhubarb in the secondary Puree and pasteurize the strawberries bake rhubarb to soften and then puree and pasteurize.