Brasserie Dieu du Ciel!: Rosée d’hibiscus (Pinkish hibiscus) clone
Brasserie Dieu du Ciel!: Rosée d’hibiscus (Pinkish hibiscus) clone
(5 gallons/19 L, all-grain) OG = 1.055 FG = 1.011 IBU = 15 SRM = 5 ABV = 5.9% Very pink, very floral, very crisp and light bodied — very drinkable! This beer’s color and aroma are quite eye-catching and aromatic. Look for dried hibiscus flowers at your local food coop, health food store or from any local or online dried herb retailer. Ingredients 5.2 lbs. (2.36 kg) Belgian Pilsner malt 4 lbs. (1.81 kg) wheat malt 1 lb. (0.45 kg) light candi sugar (10 min.) 2.9 AAU Nelson Sauvin hops (50 min.) (0.25 oz./7 g at 11.4% alpha acids) 4.6 AAU Nelson Sauvin hops (10 min.) (0.4 oz./11 g at 11.4% alpha acids) 2–4 oz. (57–113 g) dried hibiscus flowers (5 min.) 0.5 oz. (14 g) coriander seed (0 min.) Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) or Fermentis Safbrew T-58 yeast 2⁄3 cup (133 g) dextrose (if priming) Step by Step Mash the grains at 150 °F (66 °C) for a crisp dry ale. Hold at this temperature for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 5.5 gallons (21 L) of wort in the kettle and boil for 90 minutes. Add hops and other ingredients as indicated. After flameout, allow the beer to sit for 5 minutes. Chill the wort to 68 °F (20 °C) and aerate. Pitch the yeast and ferment at that temperature. After primary fermentation, let the beer condition for one to two weeks before you bottle or keg. Carbonate to 2–2.5 volumes of CO2. Extract with grains option: Substitute the Pilsner and wheat malts in the all-grain recipe with 6.6 lbs. (3 kg) wheat liquid malt extract. Heat 6 gallons (21 L) water to a boil and add the malt extract. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
