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?