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Old 05-27-2010, 03:20 PM   #21
bartyen82
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+1 to the hibiscus leaves. I made the same beer recently, and it had a very, very light straw color before the hibiscus leaves, which promptly turned it pink. 4oz of dried flowers will do the trick.

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Hibiscus will do it. I made a Hibiscus Honey Wit - it came out pink, but did impart a very citrus flavor.
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Old 05-27-2010, 03:28 PM   #22
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yard brewery in philadelphia made a pink beer last year... it was literally called PINK. Never tried it but a few places had it on tap around here.

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Old 05-27-2010, 03:48 PM   #23
bartyen82
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Errr, sorry for the above - I meant petals...

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+1 to the hibiscus leaves. I made the same beer recently, and it had a very, very light straw color before the hibiscus leaves, which promptly turned it pink. 4oz of dried flowers will do the trick.
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Old 05-27-2010, 04:19 PM   #24
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I have seen a watermelon beer recipe somewhere here on the boards. Maybe a watermelon-strawberry-hibiscus blend? (Oh, that sounds kinda good, I might have to make it now)

Found the watermelon recipe:DubbelDach Watermelon Wheat

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Old 06-15-2010, 11:48 PM   #25
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Hi all - been AWOL for a couple weeks on this... busy with work, school, and of course getting ready for a baby! I'm down to the wire on this one. JUST enough time to brew, bottle, and condition before the due date. Read through all the suggestions, and talked with my LHBS owner and decided on pomegranate juice for color/flavor.

Using a pound of carapils, with a little vienna, malt to get some head and body, and 6lbs of light DME. 2oz of Liberty for a full 60min is the hops bill. S-04 yeast. Wish I would have seen the hibiscus petals comment before today, though!

Now, I am debating on doing the juice in the primary or adding it to the secondary after a (shortish) 7 day fermentation, then letting it ferment a second time and check the color. What do you guys think? My gut says add it now so I can check the color when racking to a carboy (out of the primary bucket).

If it's not pink enough I am going to boil and reduce some sliced beets and add my bottling sugar to the concentrated coloring on bottle day. Will the beets add an appreciable amount of sugar? I assume so, looking at the nutritional data says maybe 30 grams of sugar in a pound of beets. How will this affect my bottling sugar amounts? Should I do the beet concentrate (if I decide I need more color) before bottling to let it ferment out?

Also considering a small amount of lactose to sweeten it up some (and match the sweetness to the fruit flavor and color) at that point. Maybe .5lbs or so?

I've got grains steeping now, so I have about two or three hours to decide wether to add the juice now or later. I really appreciate all the advice up to this point, and some help now!

Thanks!

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Old 06-16-2010, 12:06 AM   #26
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More insane idas.... wife has some pomegranate herb tea bags lying around. Lists the follow ingredients:
apple, hibiscus, blackberry leaves, natural pomegranate and other flavors, orange peel, maltic acid, licorice root, natural pom. and apple juice from concentrate.

Steeps up really pink. The hibiscus made me think of adding it to the steeping, and the flavor is of course right on...

If no one says something in the next couple minutes I think a couple of them might get chucked into the grain steeping!

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All gone: Jack the Ripper London Ale, Silver Dollar Cream Ale, Graff, Strawberry Wheat, "777" Rye IPA, Pomegranate Pilsner, Deer Camp Ice American Ale (19% ABV), Cream of Three Crops Ale, Pumpkin Spice Ale
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Old 06-16-2010, 12:09 AM   #27
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here's a photo of my cranberry lambic. IT'S QUITE PINK! i know you wanted a quick TAT for drinking so this is kind of out, but you could always sub the brett for standard yeast. just sanitize by soaking the cranberries in high proof alcohol and it will extract the cranberry flavor taboot. i did soak the dried cranberries in beajolais which could have brought on the pinkish hue. recipe was torrified & flaked wheat, crystal 10L, lite dme, honey, saaz and brett B&L. fwiw i've used hibiscus and i think that will give you good results too, though!

i just saw your questions above. i would say just do what you feel would taste good. throwing in a few tea bags might not be a bad idea at all! don't overdo it, though. beet juice for coloring, hmmm, hell it could work! don't hold back, but don't go overboard either. for beet juice sugar in primary 28 g = 1 oz so just subtract that amount of sugar from you calculation. btw i didn't see what juice you were using. the beajolais might not be a bad idea, though. perhaps add the dried cranberries with it?? if you don't have 'em on hand just add it in a few days with a little sugar to kickstart fermentation again for extra complexity...

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Old 06-16-2010, 12:19 AM   #28
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Quote:
Originally Posted by mrgreen4242 View Post
More insane idas.... wife has some pomegranate herb tea bags lying around. Lists the follow ingredients:
apple, hibiscus, blackberry leaves, natural pomegranate and other flavors, orange peel, maltic acid, licorice root, natural pom. and apple juice from concentrate.

Steeps up really pink. The hibiscus made me think of adding it to the steeping, and the flavor is of course right on...

If no one says something in the next couple minutes I think a couple of them might get chucked into the grain steeping!
Well, grains were steeped, sparged, and I said f- it and tossed in 8 of the tea bags for the time it took to go from steeping temp to boiling. Smells really nice, and the color is at least pinker than it was before. Looks like only about a half an ounce of herbs in all of the tea bags combined, so not sure if it will have much of an effect on color and flavor, but it can't hurt (I hope)!

Jessup - thanks for the suggestions! If the color isn't there yet after I move into a carboy, I will definitely look at the dried cranberries!
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Kegged: Jack the Ripper London Ale Redux, Blue Moon Clone
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All gone: Jack the Ripper London Ale, Silver Dollar Cream Ale, Graff, Strawberry Wheat, "777" Rye IPA, Pomegranate Pilsner, Deer Camp Ice American Ale (19% ABV), Cream of Three Crops Ale, Pumpkin Spice Ale
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Last edited by mrgreen4242; 06-16-2010 at 12:22 AM.
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Old 06-16-2010, 03:08 AM   #29
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Final update for at least a week or two... not terribly pink, but since I don't use hops bags with my pellets, the wort is always a little murky and brown. I suspect that I shall have to add more colorant as well as a gelatin to clarify it some more (used irish moss while brewing already) on bottle day.

Maybe I will be surprised and it will turn pink as it lightens up during fermentation! Thanks for all the help, I shall post pics when it's all done.

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Old 08-19-2010, 06:45 PM   #30
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Ok, the end result was a very delicious fruity, as my wife calls it "girly" beer with a hint of pomegranate flavor but no pinkness at all. It had a faint red hue while in the carboy, but nothing att in the bottles/glass. A day after bottling I found where to buy hibiscus pestles in cheap bulk, of course. Ah well. Thanks everyone!

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Kegged: Jack the Ripper London Ale Redux, Blue Moon Clone
Bottled: Must-Go APA, Mint Chocolate Stout
All gone: Jack the Ripper London Ale, Silver Dollar Cream Ale, Graff, Strawberry Wheat, "777" Rye IPA, Pomegranate Pilsner, Deer Camp Ice American Ale (19% ABV), Cream of Three Crops Ale, Pumpkin Spice Ale
Up Next: Something like Aprihop and/or Magic Hat #9

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