Looking for a unique and refreshing beer recipe to try at home? Look no further than this White IPA with Rose and Hibiscus Ale Recipe! With delicate notes of rose petals and hibiscus, this cloudy and pink-hued ale is perfect for a warm summer day or any occasion that calls for a crisp and delicious brew.
White IPA with Rose and Hibiscus
- 1 Mash tun
- 1 Boiling pot
- 1 Heat source (e.g. gas stove or electric burner)
- 1 Fermentation vessel (e.g. plastic bucket or glass carboy)
- 1 Airlock and stopper
- 1 Hydrometer and test jar
- 1 Thermometer
- 1 Racking cane and tubing
- 1 Keg or bottles with caps
- 1 Carbonation system (e.g. CO2 tank and regulator, or priming sugar for bottle conditioning)
For the Mash – Liquor 9.5 Litres (16 1/2 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 5 1/2 lb Pilsner malt Quantity 2.5 kg
- 3 lb Wheat malt Quantity 1.7 kg
- 9 oz Caramalt Quantity 250 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1/4 oz (Hops) Cascade 6.1% When to add – For last 10 mins of boil (IBU 6.5)
- 1/4 oz (Hops) Citra 13.8% When to add – For last 10 mins of boil (IBU 14.7)
- 1/4 oz (Hops) Cascade 6.1% When to add – At turn off (IBU 4.6)
- 1/4 oz (Hops) Citra 13.8% When to add – At turn off (IBU 10.4)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
- 1 oz Dried hibiscus Other – When to add -At turn off
To Ferment – 35°C (95°F) – Conditioning 2 weeks at 10°C (50°F)
- 1 Wyeast 3944 Belgian Witbier Yeast
- 1 3/4 oz (Hops )Citra 13.8% When to add – After fermentation for 3 days
- 1 3/4 oz Rose petals Other – When to add – After fermentation, at the same time as citra hops
- In a mash tun, mix 5 1/2 lb of Pilsner malt, 3 lb of Wheat malt, and 9 oz of Caramalt with 9.5 liters (16 1/2 pints) of water at 65°C (149°F) and let it rest for 1 hour.
- After 1 hour, drain the liquid (known as wort) from the mash tun into a boiling pot. Heat the wort to boiling point and boil for 1 hour and 15 minutes.
- During the boil, add 1/4 oz of Cascade hops and 1/4 oz of Citra hops for the last 10 minutes, along with 1 tsp of Protofloc for the last 15 minutes of the boil. At turn off, add 1/4 oz of Cascade hops, 1/4 oz of Citra hops, and 1 oz of dried hibiscus.
- Once the boiling is done, cool the wort down to 35°C (95°F).
- Pitch the Wyeast 3944 Belgian Witbier Yeast into the wort and stir well.
- After fermentation has started, add 1 3/4 oz of Citra hops and 1 3/4 oz of rose petals, stirring gently. Let the beer ferment for 14 days at 10°C (50°F).
- Once fermentation is complete, transfer the beer into a keg or bottles and let it condition for 2 weeks.
- After 2 weeks, your "White IPA with Rose and Hibiscus" beer is ready to drink!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||3 Weeks||4.2%||36.2 IBU||7.7 EBC|
Unique and Refreshing Flavor
Looking for a beer recipe that stands out from the crowd? This White IPA with Rose and Hibiscus Ale Recipe is sure to impress with its delicate floral notes and refreshing taste.
Even if you’re new to homebrewing, this recipe is easy to follow and requires only basic equipment. With clear instructions and ingredient measurements provided, you’ll be able to make a delicious batch of beer in no time.
Perfect for Summer
With its beautiful pink hue and light, refreshing taste, this White IPA with Rose and Hibiscus Ale Recipe is the perfect brew for a hot summer day. Whether you’re lounging in the backyard or hosting a barbecue, this beer is sure to be a hit with friends and family.
Expand Your Brewing Skills
If you’re looking to expand your brewing skills and try something new, this recipe is a great way to do it. With the addition of hibiscus and rose petals, you’ll learn how to incorporate unique ingredients into your beer and create a one-of-a-kind brew that’s sure to impress.
FAQ on Making this White IPA with Rose and Hibiscus Ale Recipe
What type of yeast is used in this recipe?
The recipe calls for Wyeast 3944 Belgian Witbier yeast.
What is the recommended fermentation temperature for this beer?
The recommended fermentation temperature is 35°C (95°F).
How long should the beer be conditioned after fermentation?
The beer should be conditioned for 2 weeks at 10°C (50°F).
How long should the beer be aged before it is ready to drink?
The beer should be aged for 3 weeks before it is ready to drink.
What are the ingredients required for the mash and boil?
The mash requires pilsner malt, wheat malt, and caramalt. The boil requires Cascade and Citra hops, dried hibiscus, and Protofloc.
When should the hops and other ingredients be added during the boil?
The hops and Protofloc should be added for the last 10 minutes of the boil, while the hibiscus should be added at turn off. After fermentation, Citra hops and rose petals should be added.
Is it necessary to use a specific type of malt for this recipe?
Yes, the recipe calls for pilsner malt, wheat malt, and caramalt.
How long does the mash need to rest at 65°C?
The mash needs to rest at 65°C for 1 hour.