I had some advice from the NB forum on formulating this recipe, so it only seems fair to share it.
4 lb 2-row
3 lb Belgian Wheat Malt
.5 lb Vienna
.5 lb Rice Hulls
1 oz Cascade (60)
1 oz Cascade (5)
4 oz fresh grated ginger (5)
5 lb Rhubarb, blanched, frozen, thawed (secondary)
Wyeast 1010 American Wheat Ale
Mashed at 152 for 60 min
I’ll probably tweak it just a bit next summer. The rhubarb adds a complex tannic bitterness that surprised me and might hold up to a slightly darker, carmely malt profile. As is, it’s great beer. Dry and super drinkable. Very refreshing.