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Old 05-14-2008, 09:26 PM   #1
slim chillingsworth
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Default AHS Hibiscus Ginger Saison

Recipe calls for 4oz of Hibiscus at FO. I'm pretty sure this will be dried hibiscus. I would be interested to hear opinions on using dry vs. fresh hibiscus flower, and whether I should follow the recipe or try dry-hopping with the flowers.

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Old 05-14-2008, 09:28 PM   #2
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Quote:
Originally Posted by slim chillingsworth View Post
Recipe calls for 4oz of Hibiscus at FO. I'm pretty sure this will be dried hibiscus. I would be interested to hear opinions on using dry vs. fresh hibiscus flower, and whether I should follow the recipe or try dry-hopping with the flowers.
I'd do 1.5 oz at FO and the remaining 2.5 for dry hopping. That could provide a more well-rounded aroma.
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Old 05-15-2008, 01:44 AM   #3
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One of my next 10 beers must have flowers in it, I can't wait to try brewing with some flowers. Like roses, violets, etc. I just read an article on a beer some brewery did at Russian River, sounded very interesting. I want to try my hand at it, a very simple dry recipe to show off the floral component.

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Old 05-15-2008, 05:36 PM   #4
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I wonder how a rosehip cream ale would go down?

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Old 05-17-2008, 07:33 PM   #5
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I brewed this last week and the dried Hibiscus was certainly powerful, both in color and aroma. We'll see how it turns out, been fermenting heavy for 7 days now.

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Old 05-21-2008, 04:25 AM   #6
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Got the AHS saison brewing as well. Spent a week in primary, gravity: 1.04. Been week and half in secondary and still bubbling.

How long does this beer take?


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Old 05-30-2008, 07:34 PM   #7
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any good resources on brewing with flowers? I'm itching to use the honeysuckle that grows all over my place.

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Old 03-16-2009, 05:50 PM   #8
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I just brewed this last night and never even thought about adding the flows into the secondary. I used them all at the boil per the recipe and did leave them in the Primary though.

I just hope my bucket won't be stained pink because of them. :P

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Old 03-16-2009, 09:19 PM   #9
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My buddy just bottled this one about a week ago. When it was in primary it looked like a fermenter full of blood. It's some crazy looking stuff! I can't wait to try one!

I would try saving ~half for dry "hopping" to give it a little more aroma.

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Old 03-16-2009, 10:31 PM   #10
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Ahoy hoy,
I use Hibiscus regularly in one of my wifes beers. I dont know about fresh, as the ones I use come from Egypt. But, for a 5 gallon batch, i use 2.5 ounces at 15 minutes, and dry hop for 7 days with another 2.5 oz
Reddest beer you ever saw, some think its wine. Wife, friends wife, and all subsequent girlfriends all love my hibiscus beer. I brew it in 10 gallon batches now.
A great day to all!

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