Hibiscus Brett Ale - when to add??

[Ambleside]

Hi all,

Brewing something experimental tomorrow. Hibiscus citrus Brett ale. 4 gallon~ batch. A basic 2-row/Vienna 90/10 grain bill. Low IBU, mostly hopbursted with Crystal and Citra.
Yeast Bay Funktown blend.

Grapefruit peel at 15min.

75 grams of dried hibiscus flower. My plan was to add at 15 min with the peel. I want it deep red colour. Should I steep in a tea and add at the end of conditioning, sampling to my desired taste before kegging? Or stick with adding at the end of boil?

I have limited supply, only 75g, so not sure it's worth adding at end of boil and in fermentor.

Thoughts? Cheers!

 

[myerstyson]

Somewhere else here I just read that hibiscus is incredibly bitter. I can't remember what the posters recommended, but I seem to remember that a little goes a long way, and 75g sounds like too much. Maybe I'm mis-remembering.

 

[J343MY]

Hibiscus is not bitter, but it is quite sour.

I would add both the zest and the hibiscus at flameout and let them steep for 15 minutes or so. 75g should get you a very nice red colour.

 

[luk-cha]

i have played about with hibiscus once before and i put 1g per litre in at knock out, and then 1g per litre in at secondary, as with all flowers tea's, they can be tart on the pallet if used too much, just depends on the flavor profile you are looking for

 

[Ambleside]

i have played about with hibiscus once before and i put 1g per litre in at knock out, and then 1g per litre in at secondary, as with all flowers tea's, they can be tart on the pallet if used too much, just depends on the flavor profile you are looking for

So at a gram/litre, we are looking at about 0.7 oz at flameout and 0.7oz in secondary? Is that enough to impart a good red colour into the wort? Colour is one of my main reasons for the hibiscus, but also do want the tartness I've had in a few hibiscus saisons. Something to play with the brett.

 

[Ambleside]

@luk-cha, So at a gram/litre, we are looking at about 0.7 oz at flameout and 0.7oz in secondary? Is that enough to impart a good red colour into the wort? Colour is one of my main reasons for the hibiscus, but also do want the tartness I've had in a few hibiscus saisons. Something to play with the brett.

 

[luk-cha]

@luk-cha, So at a gram/litre, we are looking at about 0.7 oz at flameout and 0.7oz in secondary? Is that enough to impart a good red colour into the wort? Colour is one of my main reasons for the hibiscus, but also do want the tartness I've had in a few hibiscus saisons. Something to play with the brett.

yea correct, mine was more of a light pink hue, i was not looking for that scarlet red, thus you might want to use your whole 75gms, but you will get the tartness thorugh the you pash ph, i like a 5.2 mash ph, plus you can inpart tartness from the initial yeast you use too, but the brett will help you with that too.

also you can always add your hibiscus twice during your secondary and even leave it then until you are ready to rack to kegs or bottle, i am sure this will help with the color too

 

[Ambleside]

Just an update, I threw 50g of dried hibiscus into the boil at 10min, then let steep for another 5mins after I killed the boil.
Not overpowering, but noticable floral aroma and smell of tartness (if that's a thing). Kind of like unsweetened homemade iced tea.

Reddish tinge to normal wort color, but nothing special color wise. Maybe it will pop abit more as trub settles. I plan to also add gelatin to the brew bucket to clear/settle it more.

Then going to add another 25g to the primary. (Repeat til I get more color, unless it starts to get overwhelmed with that aroma.

I can tell right now the smell coming out of the airlock is AMAZING. Nice barnyard, floral and a little citrus.

Considering a Simcoe dry hop, no more Citra on hand.

Will keep updated! Cheers

 

[luk-cha]

how this brew coming along?