Brewing this tomorrow as part of a three beer line up for an Oktoberfest party on the 24th of October. Already have two kegs of Munich Helles and will be doing a single batch of Dunkelweizen as well. This will be the girly option for the day!
Brasserie Dieu du Ciel - Rosee d'hibiscus Clone
Recipe Specifications
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Boil Size: 35.98 l
Post Boil Volume: 25.48 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.054 SG
Estimated Color: 3.1 SRM
Estimated IBU: 16.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 93.6 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
0.15 kg Rice Hulls (0.0 SRM) Adjunct 1 2.8 %
2.70 kg Pilsen (BestMälz) (1.8 SRM) Grain 2 49.6 %
2.10 kg Wheat (BestMälz) (2.3 SRM) Grain 3 38.5 %
0.50 kg Table Sugar (0.5 SRM) Sugar 4 9.2 %
9.00 g Nelson Sauvin [12.00 %] - Boil 50.0 min Hop 5 10.3 IBUs
14.00 g Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 6 6.1 IBUs
120.00 g Dried Hibiscus Flowers (Boil 5.0 mins) Herb 7 -
16.00 g Coriander Seed (Boil 0.0 mins) Spice 8 -
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 9 -
Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 5.45 kg
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Name Description Step Temperat Step Time
Saccharification Add 14.88 l of water at 71.5 C 66.0 C 60 min
Mash Out Heat to 76.0 C over 15 min 76.0 C 10 min
Sparge: Fly sparge with 29.70 l water at 75.6 C
Notes:
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Add coriander at flameout and steep for 5 mins before chilling.
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This is the Munich Helles, trying to keep my hands off it is hard.