Author Topic: Hibiscus beer  (Read 4251 times)

Offline revolutionisbrewing

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Hibiscus beer
« on: November 04, 2010, 03:07:50 PM »
I'm trying to work up a Hibiscus Wit recipe for my fiancee, inspired by the Rosee d'hibiscus ale by Dieu du Ciel.  I purchased an ounce of dried hibiscus flowers from a spice shop recently, but I wasn't sure how much to use.  Does anyone have any experience with a beer like this?

My thinking so far is to do a relatively low gravity beer, maybe 5% ABV, mash a little high to leave some residual sugar, maybe 45% wheat malt, 45% pilsner, 10% oats.  Ferment with WLP 400 Belgian Wit.

Any suggestions on how much hibiscus to add, whether to use coriander and/or orange peel in addition, any other spices, any other tips?
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Offline ryang

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Re: Hibiscus beer
« Reply #1 on: November 05, 2010, 07:58:27 AM »
along the same lines as adding any other spices, you can always add more later... you can't take away.  
Hibiscus is a delicate flavor that I think would go best after the bulk of fermentation has happened.  Take a few samples of the beer and add incremental amounts of the spice.  Perhaps the dried flowers soaked in vodka.

I would be tempted to add a bunch, mostly because I love hisbiscus.  Drinking my hibiscus tea now...

The rosee d'hibiscus is a very good beer with a pronounced hibiscus aroma and flavor.  Perhaps they put some flowers in at whirlpool for flavor then dosed it again prior to bottling for aroma?

oh, do add coriander/orange peel, but do so rather sparingly.  it would quickly cover up the hibiscus I think.  but some orange/citrus notes in the background would be very complimentary.  (My hibiscus tea has orange peel, mango, and lemongrass in with it and it is quite harmonious)

A possible starting point could be 5 grams coriander, 5 grams orange peel, 10 grams hibiscus added at flameout and steep for 10min or so.
« Last Edit: November 05, 2010, 08:14:08 AM by ryang »

Offline revolutionisbrewing

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Re: Hibiscus beer
« Reply #2 on: November 05, 2010, 07:55:12 PM »
Thanks, that sounds like great advice.

For a 5.5 gallon batch, I'm going with

5lb pilsener malt
4lb wheat malt
1lb flaked oats
.5lb flaked wheat

mash at 156 for 60 min

1oz argentine cascade @ 60 min
1oz argentine cascade @ 1 min

WLP 400 Belgian Wit yeast

.5oz hibiscus @ 5 min
and an as yet to be determined amount of coriander and orange peel at 5 min also.  Will steep the remaining .5 oz of hibiscus in vodka and add back in to taste at bottling.  FYI, this is my Learn to Homebrew Day demonstration beer.  Or as we like to call it in southwest VA - "Learn a Friend to Homebrew Day." :)
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Offline 1vertical

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Re: Hibiscus beer
« Reply #3 on: November 05, 2010, 10:33:39 PM »
As a general ROT, I notice that vanilla will get the olfactory kicked off to a great start
and that a little vanilla will accentuate the spice you are trying to brew with. It pairs so
well with chocolate that you do not notice the vanilla but the chocolate is resounding
and forward....
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Offline dbeechum

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Re: Hibiscus beer
« Reply #4 on: November 11, 2010, 08:45:48 AM »
FYI.. a friend of mine did this beer years ago and it was fairly impressive and pink

http://xxlbrewing.com/hb/recipe/Finca_recipe.html
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Offline revolutionisbrewing

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Re: Hibiscus beer
« Reply #5 on: November 11, 2010, 11:01:33 AM »
Does Jamaica = hibiscus flowers in that recipe?

I wound up going with the whole ounce in the last 5 minutes of the boil, because the initial half ounce didn't look like much next to my other spices (5g coriander, 1.5g chamomile, 2 tbsp blood orange spread).  I still think it's going to take more, as it's not very pink yet.  Smells delicious but the chamomile seems to dominate.  If I can find some I'll add more at bottling.
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Conditioning: Belgian Double IPA with Brett C, Flanders Red, All-Brett Pale