Raunchy Rhubarb Saison - Saison

Mash the crushed grains at 150°F (66°C) for 60 minutes. I use the rate of 1 pound (454 g) of crushed grain per quart (946 ml) of water that is heated to 15°F (8°C) higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added. Mix well and adjust the mash to the chosen temperature with hot or cold water. Mash in an insulated vessel for 60 minutes. Vorlauf until the wort runs clear. Sparge with 168°F (76°C) water until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l).
Boil the wort for 60 minutes following the hops schedule. Add 1.25# rhubarb 20 minutes into the boil.

After chilling the wort to below 80°F (27°C), pitch the yeast.

Add 1 # rhubarb in primary fermenter. Pitch yeast and ferment 10 days.
Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C).

Rack to second fermenter with 2# rhubarb. Let rest for about 2 weeks.Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks.