Hibiscus

Sugars, finings and anything else

Hibiscus

Postby MPLMPL » Fri May 05, 2017 15:26

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.

The troubles of our proud and angry dust
Are from eternity, and shall not fail.
Bear them we can, and if we can we must.
Shoulder the sky, my lad, and drink your ale.
A. E. Housman
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Re: Hibiscus

Postby jkp » Fri May 05, 2017 16:41

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.

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