Old Ale w/Hibiscus ..thoughts?

[LexusChris]

Hey all,

It has been a few years since I attempted an English Old Ale, and this was the recipe I used then.

Recipe: My Old Ale
Brewer: LexusChris
Style: Old Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 13.90 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.079 SG
Estimated Color: 15.5 SRM
Estimated IBU: 43.6 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
26.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 1 80.0 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 2 3.1 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 3 3.1 %
0.50 lb Roasted Barley (300.0 SRM) Grain 6 0.0 %
2.00 lb Sugar, Muscavado (25.0 SRM) Sugar 7 6.2 %
2.00 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 36.7 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 9 7.0 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.4 Yeast 12 -
2.00 lb Honey (1.0 SRM) Sugar (Whirlpool) 13 6.2 %


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 32.50 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 9.41 gal of water at 165.3 F 154.0 F 60 min

I have a local brewing competition where this style plus an unusual 'ingredient/adjunct' would be welcome. I am thinking about adding:

4.40 oz Hibiscus Flowers (Boil 5.0 mins) Herb 10 -

Anyone have any thoughts on the orignal Old Ale recipe?

How about adding Hibiscus flowers at the end of the boil to give some tartness & color to this brew?

Would love to hear any feedback!
--LexusChris

 

[DeathBrewer]

Jamaica Beer! I thought about doing this years ago. I would suggest making a tea out of the hibiscus and just adding the tea to the end of the boil. Less astrigency.

 

[LexusChris]

Thanks for the suggestion DeathBrewer. I had not thought about that aspect of the dried hibiscus flowers.

To check it out, I measured out 4g of flowers for 4oz cup (approx. strength of suggested 4.4 oz in 11gal) and tried it in boiling water for 5 mins, insta-hot (180-F) water, and cold tap water.

There was a noticable tea-like astringency to the boiled hib tea. The cold tea was 2nd place, but after only 10 minutes, it just wasn't as vibrant as the insta-hot tea. At 180-F, the color came out bright red, and the aroma was amazing! The flavor was very fresh & bright, without all the dryness of the boiled tea.

I think I will add the Hibiscus during whirlpool, when the wort gets below 180-F, then do a stand there for 5-10 minutes, before continuing the cool down.

I am also modifying the grain bill by removing the roasted/dark malts, and using some crystal-80 instead. This is going to competition just 5 weeks after brewing, and the roasty malts may be too strong still.
--LexusChris