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Hibiscus Ale

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Tony

Quality over Quantity
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Hi all.

Just thought i would start a thread to document the life and times of an experiment i have going.

I bought the dried Hibiscus flowers a year or so ago with grand plans, but you know what its like. I found them in a box a couple weeks back and thought.... Mmmmmm forgot about them.

So i raided the grain bag box and found a few almost empty bags that needed to be used. knocked up a 34L batch of "beer" hopped with 90g of Citra (which i wish i had saved for my APA now) and dropped a kilo of the flowers in the hot wort at flame out.

soaked and stired for 10 min and split between 2 x 17L cubes.


Recipe:

Hibiscus Bomb


Recipe Specifics
----------------

Batch Size (L): 34.00 Wort Size (L): 34.00
Total Grain (kg): 6.70
Anticipated OG: 1.044 Plato: 10.89
Anticipated EBC: 7.0
Anticipated IBU: 34.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
59.7 4.00 kg. Weyermann Bohemien Pils GErmany 1.038 4
29.9 2.00 kg. JWM Traditional Ale Malt Australia 1.038 6
10.4 0.70 kg. JWM Wheat Malt Australia 1.038 4



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Topaz Pellet 16.20 17.0 20 min.
30.00 g. Topaz Pellet 16.20 12.7 8 min.
40.00 g. Topaz Pellet 16.20 4.7 2 min.


Yeast
-----
?????????????


Notes
-----

Added 1KG Hibiscus flowers at flame out to soak for 10 min before running t
o cubes




The dry hibiscus flowers:



boil before adding flowers:



boil after adding flowers:



Wort colour before adding flowers:



Wort colour after adding flowers:




So........ i have a starter filled with farmhouse ale yeast going nuts, and it will most likly be pitched in the next couple days.

I will keep you all informed :)

cheers
 

donburke

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did you notice any change in the smell after adding the hibiscus ?

do you think they will be noticable over the citra ?
 

Tony

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Oh mate....... it changed completly.

The Hibiscus dominated... and its a sweet but tart kind of rose petal and rubarb smell and flavour.

think raspberrys. sweet but tart.

I have been told they add a real tartness to the beer and when i chew on the dry flowers, they are quite puckering.

Cant wait to get a batch in the keg.
 

Tony

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think of adding a kilo of galaxy hop flowers to 34 liters hopped with 90g of Citra...... you would notice them hey :)
 

raven19

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Jon made a hibiscus wit and took out a few gongs with it at SABSOSA and nationals this year too iirc. I reckon he would provide some great insight into using this addition in a beer.
 

kelbygreen

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hmm this is interesting would love to try this if it works out tony!! raven yeah would go good with a wit maybe not 1kg of it though lol
 

Charst

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thanks for the pic I've been seeing these in a lebanese shop local to me being sold by the kilo and i was wondering what they were.
Been planning an edible flower Saison for a while with Lavender, Rose and Camomile.

So it look like this is going to be added to the mix.
 

Ross

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We have our Hibiscus Saison (8.7%) on tap at the brewery & currently on tap at The Hideaway Bar, Brumswick Street in the City.
1kg of flowers in 50L & it's very intense, so guessing yours will be even more so Tonhy...

cheers Ross
 

ShredMaster

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Do you use only dried Hibiscus?

I have about 10 hibby bushes around the house and I'm sure I can gather a shitton of flowers, reckon they'll be any good?


It sounds interesting and I'm keen to give it a whack...
 

jel

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As Raven has said, I was surprised to win a few awards with a hibiscus wit recently - second place at SABSOSA and first place at AABC in the speciality section.

I was concerned about losing too many of the aromatics and colour adding the hibiscus to the boil, so instead made a tea using the flowers and added at bottling. From another forum:
...i added the hibiscus by steeping approx. 15 g/l in boiled water (still at 90 deg C plus) for around 15 minutes and adding the strained 'tea' to the wit beer at bottling with the bulk priming sugar ( i bottle all my beers).
Thread here:
http://brewadelaide.com/forum/index.php?to...msg4849#msg4849

Cheers
Jon
 

brettprevans

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ive been keen to do one also after tasting Dieu Du Ciel Rosee D’hibiscus last summer.

more threads on experiances here shred
 

Tony

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We have our Hibiscus Saison (8.7%) on tap at the brewery & currently on tap at The Hideaway Bar, Brumswick Street in the City.
1kg of flowers in 50L & it's very intense, so guessing yours will be even more so Tonhy...

cheers Ross
Shamless advert and you cant even speel my name right :p

Im gunna pitch it today or tomorrow... will keep upi informed.

cheers
 

keezawitch

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that sounds really interesting, looking forward to seeing how it goes. The color is a knockout do you think it will retain the color.
 

Tony

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yeah mate, im sure it will
 

Tony

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Just dumped it in the fermenter, and pitched the farmhouse ale yeast.

Pushed it in the corner of the garage to do as it may!



Its PINK.

I think a naming competition is in store here..... pink beer deserves some fun :p

cheers
 

Robbo2234

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Sink The Pink Ale
Or
Valentines Ale and you can sell it for three times the price tomorrow!!
 

Charst

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perhaps a french name:

deux en le rose, une en l'odeur
 

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