Hibiscus

I've just ordered some dried hibiscus flowers. I love the sour/tangy taste of them in herbal teas (I know, I know, I'll get me coat...), and thought they'd work well in certain beer styles. I've had a recent beer with it in and really enjoyed (White Hag - Puca Berries). I have a bottle of Wild Beer Schnoodlepip in my stash which uses hibiscus, so will have to try it soon.
I'm thinking hibiscus would work well in a Berliner Weisse, Gose, saison, perhaps a wit.
Next time I brew one of these styles, I think I will try taking a gallon out of the main batch to experiment with hibiscus.
Anyone used it?
How did you use it? Boil, flameout, 'dry-flowering', as a 'tea' extract?
Quantities?
Cheers.

Had a Hibiscus Gose, it was very nice indeed. IIRC the brewer said it was added as a tea in the secondary.

Might also be good in a sweet stout.