Hibiscus IPA help

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Hi.

I want to try something new, and I'm interested in brewing a Hibiscus IPA

I already make a solid IPA and have researched a bunch of recipes and I'm more interested in the best way to incorporate the hibiscus to make a balanced brew

If anybody is willing to share a recipe or ideas, i would appreciate it.

Thanks
 
Every hibiscus beer I've had has a fairly harsh bitterness added by the flowers. Back your bittering addition off about 25% to accommodate.

Do you mean cut back on the hops or hibiscus?

how would you recommend the hibiscus be added?

in the boil? fermentation? dried or actual flower?
 
You can dry hop with the hibiscus flowers which will definitely give it a lot of color. Another option is to make a 'tea' with the flowers and then add that to your secondary (or just pour it into primary). I did a hibiscus/passion fruit saison and made a tea with the flowers and added that with the passion fruit puree to the primary fermenter after 2 weeks.
 
Could you taste the passion fruit in the finished beer?

Yeah, it's super apparent. I used two 14oz packages of the Goya frozen passion fruit puree in 5 gallons of saison. I think it would be a really good beer but the bite from the hops+hibiscus is a little much from me. I also used grains of paradise which probably didn't help with that.

It's still a good beer and people seem to enjoy it but it's not quite as well rounded as I'd hoped for.
 
Update

I just finished brewing this, and although the brew day was not ideal, I am happy with the results and will learn from rookie mistakes moving forward.
You'll see the issues i had under the "notes" section. I'd appreciate feedback on the recipe and I will get back to you in about 4 weeks of so with an update. i will try this same recipe again in the future

Recipe Specifications
--------------------------
Boil Size: 16.12 gal
Post Boil Volume: 15.62 gal
Batch Size (fermenter): 14.50 gal
Bottling Volume: 13.50 gal
Estimated OG: 1.047 SG
Estimated Color: 11.6 SRM
Estimated IBU: 60.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
13 lbs 9.8 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 53.8 %
6 lbs 12.9 oz Pale Malt (Weyermann) (3.3 SRM) Grain 3 26.9 %
4 lbs 13.8 oz Caramunich I (Weyermann) (51.0 SRM) Grain 4 19.2 %
0.94 oz Centennial [10.00 %] - Boil 60.0 min Hop 5 12.6 IBUs
0.94 oz Citra [12.00 %] - Boil 30.0 min Hop 6 11.6 IBUs
0.94 oz Citra [12.00 %] - Boil 20.0 min Hop 7 9.2 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.89 oz Citra [12.00 %] - Boil 15.0 min Hop 9 15.1 IBUs
1.89 oz Citra [12.00 %] - Boil 10.0 min Hop 10 11.0 IBUs
0.47 oz Centennial [10.00 %] - Boil 1.0 min Hop 11 0.3 IBUs
0.47 oz Citra [12.00 %] - Boil 1.0 min Hop 12 0.3 IBUs
250.00 g Hibiscus (Boil 0.0 mins) Herb 13 -
3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 25 lbs 4.5 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 7.90 gal of water at 164.9 F 150.0 F 75 min

Sparge: Fly sparge with 11.26 gal water at 168.0 F

Notes:
------
Stuck sparge
pump issues because of Hibiscus
Should use use hop balls next time
Added Hibiscus at whirlpool (250g) / slow whirlpool
Split into 2, (5) gallon batches
(1) hibiscus + grapefruit zest (23 g)
(2) hibiscus only
used only 2 US-05 as boil off was larger than anticipated
added 1 pound: Muntons DME Plain light 10ebc
thermometers seemed off and boiled off more than typical
not ideal/normal brew day
 
Every hibiscus beer I've had has a fairly harsh bitterness added by the flowers. Back your bittering addition off about 25% to accommodate.


Great advice!
Cracked a couple open with some co-workers - great reviews. Grapefruit came through nicely and hibiscus was noticeable but not overpowering or tart; well balanced, slightly sweet and fruity.

One ore two headache reported after, however, not sure if from pounding away brews or for the sneaky bastard known as diacetyl .

3 weeks or so later, i'm having another (as I type) , its mellowed out and has more of a deep copper hue than reddish tone, i suspect its from a 90 min boil i did vs the 60.

All in all - one fine brew in hand

IMG_1651.jpg
 
I might try this. I would advice to do away with the caramunich and leave the wort as light as possible while adding hibiscus to dry hop schedule. This will give you a nice bright red color making the beer look much tastier.
 
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