A little slow on getting this up here. I do like posting my brew days, and getting feedback. If there is anything I should add to my brew day posts, let me know.
This is the 3rd all grain beer I've made.
So I've been wanting to make a hibisbus beer for a while now. When extract brewing I would make a Bavarian Weizen that I really liked. What if I made that into and all grain and added the hibiscus?.......DO IT. :rockin:
I pick up the required materials.
April 19th brew day
I hit mash temp. @ 152, steep for 60min.
My hot liquor tank isn't big enough so I had to sparge in 2 stages. I'm wondering if that is why my gravity was off from est. O.G.? EST O.G. 1.049 measured O.G. 1.038.
My other two batches I hit target.
Adding hops to the boil. Now the hops I used, aren't the normal hops I use for the Weizen. Not typical for any Weizen I'm sure. I wanted to keep the bitter down and use aroma hops. So I used small amounts of Simcoe and fuggles. I didn't want the hibiscus to be over powered by the hops.
Boil just about done, adding hibiscus and bitter orange peel.
Wort cooler in.
I did add another .50 oz. hibiscus at flame out. Didn't seem like much color before it.
I didn't get any pics, but after the wort was cool. There was a lot of stuff floating in the wort. I figure it came from the hibiscus. So I strained/filtered it out.
After about 24 hours later. Pink foam
The description of the yeast was right on about needing head space.
Racked a week later. Gravity is at 1.006. Tasted quite bready and void of hops.
Still foamed up a little in the carboy. haven't checked S.G. since. Need to, and taste again. Might rack and dry hop.
This is the 3rd all grain beer I've made.
So I've been wanting to make a hibisbus beer for a while now. When extract brewing I would make a Bavarian Weizen that I really liked. What if I made that into and all grain and added the hibiscus?.......DO IT. :rockin:
I pick up the required materials.
April 19th brew day
I hit mash temp. @ 152, steep for 60min.
My hot liquor tank isn't big enough so I had to sparge in 2 stages. I'm wondering if that is why my gravity was off from est. O.G.? EST O.G. 1.049 measured O.G. 1.038.
My other two batches I hit target. 
Adding hops to the boil. Now the hops I used, aren't the normal hops I use for the Weizen. Not typical for any Weizen I'm sure. I wanted to keep the bitter down and use aroma hops. So I used small amounts of Simcoe and fuggles. I didn't want the hibiscus to be over powered by the hops.
Boil just about done, adding hibiscus and bitter orange peel.
Wort cooler in.
I did add another .50 oz. hibiscus at flame out. Didn't seem like much color before it.
I didn't get any pics, but after the wort was cool. There was a lot of stuff floating in the wort. I figure it came from the hibiscus. So I strained/filtered it out.
After about 24 hours later. Pink foam
The description of the yeast was right on about needing head space.
Racked a week later. Gravity is at 1.006. Tasted quite bready and void of hops.
Still foamed up a little in the carboy. haven't checked S.G. since. Need to, and taste again. Might rack and dry hop.
