Tart Hibiscus Ale - Beer Recipe - Brewer's Friend

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Tart Hibiscus Ale

153 calories 13.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Ben Shafer
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Tuesday November 13th 2018
1.047
1.008
5.1%
56.6
8.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - Munich2 lb Munich 38 6 76.2%
5 oz Flaked Barley5 oz Flaked Barley 32 2.2 11.9%
5 oz Agave Nectar5 oz Agave Nectar 52.5 2 11.9%
42 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Amarillo0.2 oz Amarillo Hops Pellet 8.6 Boil 60 min 36.67 40%
0.30 oz Amarillo0.3 oz Amarillo Hops Pellet 8.6 Boil 10 min 19.94 60%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Dried hibiscus flowers Spice Boil 5 min.
8 oz Dried hibiscus flowers Spice Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.45 qt Infusion -- 147 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.03 g | 12.1 qt) 1.77 7.1  
Mash volume with grains (equipment estimates 3.22 g | 12.9 qt) 1.95 7.8  
Grain absorption losses -0.29 -1.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 1.25 5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.77 7.1
Equipment Profile Used: System Default
 
Notes

This beer drew out the some of the tartness from the hibiscus flowers. I didn't add any lacto to this, its just the way it came out of fermentation.

Mash grains, and boil as usual, at the beginning of the boil, 60 mins left, add in the first addition of Amarillo hop pellets (.2 oz). With 10 mins left in the boil add the second addition of hops (.3 oz). Finally, with 5 minutes left add in 1/2 cup of dried hibiscus flowers. At flameout add the agave nectar.

Chill wort down to 65-70 degrees Fahrenheit. pitch 1/2 tsp of Safale US-05 dry yeast (I didn't bother to make a starter), aerate for about a minute or so.

Ferment for 2 weeks. After 2 weeks add 1 additional cup of dried hibiscus flowers and let ferment for another 3-4 days.

Sanitize your equipment, bottle, relax until carbonated.


MY MEASUREMENTS:
Original gravity: 1.044
Final gravity: 1.004
ABV: 5.25

don't ask how. I don't know either.

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  • Last Updated: 2018-12-17 16:58 UTC