Next weekend I plan to make an hibiscus beer. It is the first time I've used it, and it could be a while before I get to try it again. It is not something I'm going to want to experiment with (don't think I want that much of it), so I want to do the best I can going in. Here is what I am thinking:
Partial Mash (7 gallons):
Grains:
2 lbs Vienna Malt
2 lbs 2-row
0.75 lbs Aromatic Malt
0.75 lbs Acid Malt (for a slight sourness)
Mash low (148 F) to dry it out).
Other Fermentables:
4.5 lbs Briess Wheat LME
1.5 lbs Cane Sugar
OG should be about 1.056. Looking to end up around 1.006/1.008 (about 6.5% abv).
Hops:
Millenium for bittering (to around 30 IBUs)
0.75 ozs Liberty @ 10
0.75 ozs Liberty @ 5
Chimay yeast (because that is the Belgian I am running) ferment at 75 F.
Other additions:
At 10 mins - 1.5 ozs Hibiscus Flowers, Orange Zest, and Paradise Seeds
At 0 mins - 1.5 ozs Hibiscus Flowers, OrangeZest, and Paradise Seeds (steep for 20 mins before cooling)
Secondary (several weeks) -1.5 ozs Hibiscus Flowers, Orange Zest, and Paradise Seeds (Steeped in vodka a week before adding)
Any comments welcome. If there is something obviously wrong, I would prefer to know it before I make this. Am I over-doing the flavors?
Orange zest - not sure how much to use. Thinking about the zest from 1 orange at each addition.
Paradise Seeds - About a gram for each addition.
I'm really looking for help, so if you have any thoughts, please comment.
Thanks
Updated 8/7/12. Reduced Sugar to 1.5 lbs and increased the LME, replaced Corriander with Paradise Seeds, and eliminated the Vanilla.
Updated 8/11/12. Changed zest from 2 oranges to 1 orange.
Partial Mash (7 gallons):
Grains:
2 lbs Vienna Malt
2 lbs 2-row
0.75 lbs Aromatic Malt
0.75 lbs Acid Malt (for a slight sourness)
Mash low (148 F) to dry it out).
Other Fermentables:
4.5 lbs Briess Wheat LME
1.5 lbs Cane Sugar
OG should be about 1.056. Looking to end up around 1.006/1.008 (about 6.5% abv).
Hops:
Millenium for bittering (to around 30 IBUs)
0.75 ozs Liberty @ 10
0.75 ozs Liberty @ 5
Chimay yeast (because that is the Belgian I am running) ferment at 75 F.
Other additions:
At 10 mins - 1.5 ozs Hibiscus Flowers, Orange Zest, and Paradise Seeds
At 0 mins - 1.5 ozs Hibiscus Flowers, OrangeZest, and Paradise Seeds (steep for 20 mins before cooling)
Secondary (several weeks) -1.5 ozs Hibiscus Flowers, Orange Zest, and Paradise Seeds (Steeped in vodka a week before adding)
Any comments welcome. If there is something obviously wrong, I would prefer to know it before I make this. Am I over-doing the flavors?
Orange zest - not sure how much to use. Thinking about the zest from 1 orange at each addition.
Paradise Seeds - About a gram for each addition.
I'm really looking for help, so if you have any thoughts, please comment.
Thanks
Updated 8/7/12. Reduced Sugar to 1.5 lbs and increased the LME, replaced Corriander with Paradise Seeds, and eliminated the Vanilla.
Updated 8/11/12. Changed zest from 2 oranges to 1 orange.