- Jan 4, 2015
- Reaction score
- Western NY
Here's a suggestion too.. you could make hibiscus as a concentrated tea mixture and blend the tea that you held at 208-212°F for 5-7 minutes into your keg and then while carbonating the beer it will diffuse and mix. I used a half pound in a half gallon of water for a saison. Those proportions can be scaled.Ill start with things ill adjust. 2.5 ozof hibiscus at 10 boil didnt do much for color. Ended up adding another 2.5oz to fermenter. I think next time ill just add 5 oz to dry hop schedule.
I found that tart cranberry taste you mention to be primarily from the hibiscus.