I had a Rosée D'Hibiscus a few weeks ago. I know it's one of those beers that people tend to be pretty divided over (especially for a Dieu du Ciel brew), but I was very pleasantly surprised. I thought it was pretty fantastic, and the color is just amazing.
Is the base beer supposed to be a wit though? It was difficult for me to tell, but I really wasn't thinking "wit" while drinking it. Either way, let me know how closely that beer matches the original!
Here my recipe for my belgian wit beer with hibiscus. I tried to clone the "Rosée d'Hibiscus" from Dieu du ciel.
http://www.ratebeer.com/beer/dieu-du-ciel-rosee-dhibiscus/59877/
Mine is more a left over recipe
I used 100g of hibiscus at 10 min before the end of the boil. The color in the fermeter is perfect red ! The smell is awesome. Can't wait to see how it's gonna taste. I also inted to filter it to give it a crystal clear look and drink it in a wine glass !
0,20 kg Rice Hulls (0,0 SRM)
2,00 kg Pilsner (2 Row) Ger (1,8 SRM)
1,05 kg Wheat Malt, Ger (3,5 SRM)
0,38 kg Caramel/Crystal Malt - 40L (40,0 SRM)
0,23 kg Vienna Malt (3,6 SRM)
0,12 kg Wheat, Flaked (1,0 SRM)
16,00 gm Amarillo Gold [8,00%] (60 min)
16,00 gm Amarillo Gold [8,00%] (15 min)
15,00 gm Coriander Seed (Boil 5,0 min)
15,00 gm Orange Peel, Bitter (Boil 5,0 min)
100,00 gm Hibiscus (Boil 10,0 min)
0,45 kg Honey (1,0 SRM)
1 Pkgs Belgian Witbier (Wyeast Labs #3944)
I finaly bottled my hibscus beer last weekend. My first impression was that this beer is very close to a white zinfendel (pink wine). It's exactly what I was looking for. I'm very happy about it. If you want it with more beer caracter, increase the malt and decrease the hibiscus to ~75g.
terrenum said:Just curious how it turned out?
Was it slightly sour like the one from Dieu du ciel?
Did you dry hopped with Hibiscus?
Do you think a tea would be a better idea for flavour and a bit at flame out for the color?
Let me know I also want to clone this
He specifically stated *residual* sugars - as in, the sugars that remain after fermentation, which can be left in higher quantities by manipulating various aspects of fermentation (especially stopping it).phodog said:Sugar won't add sweetness to a beer, unless you kill the yeast first as sugar is 100% fementable. It will add alchohol and dryness, if more than 15 to 20 per cent often cidery flavors occur.
Sugar won't add sweetness to a beer, unless you kill the yeast first as sugar is 100% fementable. It will add alchohol and dryness, if more than 15 to 20 per cent often cidery flavors occur.
terrenum said:What I meant by residual sugar is actually sugar that can't be converted or non fermentable sugars. You can achieve that with a higher mash temperature for instance.
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