Rosella Saison

[winkle]

Here's one I prepared earlier, strictly speaking a wheat beer with saison yeast again. Beautiful summer beer.

 

[BJB]

Yum. Tartness of the rosellas compliments the saison yeast perfectly.

Looks great ! So when and how did you add the rosellas? I wouldn't mine giving this a go.

 

[indica86]

I no chill and threw 600g in the cube. 600g was because that is what I had and I weighed it so next time I have a go I know.

 

[BJB]

thanks and left it for how long?

how did you do it Winkle?

I have shipoads of them atm.

 

[indica86]

A few days. Not that it makes a lot of difference I think.
The grain bill was very very pale, Pilsner and wheat.

 

[BJB]

If you had more would you go more? 600gm would almost be maxing out my cube.

Cheers for your help.

 

[indica86]

This one is good, I'd go 1kg next time - when I have the crop.
But no need as this one is good..

 

[Batz]

Can I ask you brewers who have used Rosella's, did you just chuck them in, crush, chop or anything else?

 

[Tropico]

I imagine there would be a lot of "wild" things on the Rosellas. Were they blanched, boiled or sanitised in any way first?

About to cold crash my 2nd French Saison (WLP590) and found the first one quite tart. By the end of the keg I absolutely loved it, however I don't know how far you could take the "tart" flavour.

Edit: spelling and punctuation

 

[indica86]

Boiled them and strained the liquid into the mash

 

[Tropico]

Boiled them and strained the liquid into the mash

Thanks mate.

If I can get my hands on some I'll definitely give it a go. I'd grow some if it wasn't for the fruit flies (I just don't bother providing a home for fruit flies any more).