If anyone is toying with the idea of using rose water, I'd like to add a word of caution.
I brewed a 5gal saison (OG 1.055, FG 1.004 (yup, .004)) and added 5 tbs dried lavender and 3 tbs rose water to secondary. Mistake. The lavender is perfect, there's a thread here that broke it down (1 tbs/gal for subtle, 2 tbs/gal for prominent in secondary) but 3 tbs of rose water makes the beer taste like perfume. Granted a beer that dry will accentuate anything you add to it, but believe me when I say, you will be debating whether to drink your beer or use it for shampoo.
So far my research has told me that rose water: should never be boiled, and added tsp by tsp to taste at bottling.
Sorry if this repeats anything already said here, but I figure I'd share my all too familiar experience with the dangers of rose water.
Side note, I think someone mentioned the use of rose hips... rose hips actually impart more of a citrus character than floral, delicious but not what you're looking for when you want "rose"