White IPA With Rose And Hibiscus is not a complicated beer to brew, but it rewards attention to detail. Pilsner malt forms the base of the mash here, and Cascade 6.1% carries the hop character through to the glass.
Recipe at a Glance
Recipe at a Glance
| Style | White IPA With Rose And Hibiscus |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.056-1.070 |
| Final Gravity | 1.010-1.014 |
| ABV | 5.8-7.5% |
| IBU | 50-70 |
| SRM | 6-14 (gold to copper) |
| Difficulty | Intermediate (all-grain) |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pilsner malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Cascade 6.1%. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 35C (95F) Pitch Wyeast 3944 Belgian Witbier once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 2 weeks at 10C (50F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Briess 2- Row Brewers Malt 1.8L – 10 lb)
- Bittering and aroma hops: Brewing Hops (e.g. Amarillo Pellet Hops 3 oz)
- Yeast: Brewing Yeast (e.g. Voss Kveik Ale Yeast – 11 g (Pack of 5))
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. FastRack Drilled Rubber Stopper (#10-3 Pieces))
- Priming sugar for bottling: Priming Sugar (e.g. Brewmaster – AD310 Corn Sugar (lb))
- General kit and tools: Homebrew Equipment (e.g. 12.5Ft. Wort Chiller with Copper Coil)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A White IPA With Rose And Hibiscus is best served in a tulip or shaker pint, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast LalBrew Verdant IPA Brewing Yeast (2 Pack) – Make Beer at Home |
Fermenter FASTFERMENT Floor Stand for FastFerment 7.9 Gallon Conical Fermenter |
Priming Sugar |
Equipment GasOne 10 Gallon Stainless Steel Home Brew Kettle Pot Pre Drilled 4 |
Full Recipe: Grain Bill, Hops, and Instructions
White IPA with Rose and Hibiscus
Equipment
- 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)
Ingredients
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
Instructions
- 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!
Get the fermentation temperature right on White IPA With Rose And Hibiscus and most of the rest of the process takes care of itself.
What Makes White IPA With Rose And Hibiscus the Style It Is
There is nothing exotic about the roots of White IPA With Rose And Hibiscus, it grew out of practical brewing choices, local ingredients, and the tastes of the people drinking it.
What you get in the glass is a beer that leans on pilsner malt and cascade 6.1%, with a finish shaped by Wyeast 3944 Belgian Witbier. Get the fermentation temperature right and the rest of the process is mostly patience.
Style Characteristics at a Glance
- ABV: 5.8-7.5%
- Bitterness: 50-70 IBU
- Color: 6-14 (gold to copper)
- Serving temp: 45-50F (7-10C)
- Glassware: a tulip or shaker pint
- Food pairings: spicy food, grilled meats, sharp cheeses
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
