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Hibiscus Saison allgrain
Specialty Spice Beer • All Grain • 6.5 gal
Infusing dried hibiscus.
September 12, 2025 pm 04:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6.5 gal)
- 12 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Orange Peel (dried) - (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 4 oz
Heather Blossoms (dried) - Dried Hibiscus flowers (omitted from calculations)
Heather Blossoms (dried)
Adds a unique floral gingery flavor.
-
White Labs WLP566 Belgian Saison II
White Labs WLP566 Belgian Saison II
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Style (BJCP)
Category: 30 - Spiced Beer
Subcategory: D - Specialty Spice Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.025 - 1.120 |  |
| Terminal Gravity: | 1.004 | 0.995 - 1.035 | |
| Color: | 3.9 SRM | 0 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.2 IBU | 0 - 120 | |
Discussion
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