While I've never brewed this one, I've got a recipe for a Belgian Blonde that uses both dried rose hips and dried rosebuds. For a 5 gallon batch, 5 teaspoons dried rose hips are added 20 minutes into the boil. At flameout, 5 tablespoons dried rosebuds are added. There's also a variation listed calling for fresh petals from 5 roses in place of the rosebuds.