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Ha-My-Kah Vice-Beer


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Batch Size (gallons)5.5
Efficiency75%
Recipe typeAll Grain
Style21A. Spice, Herb, or Vegetable Beer
Original Gravity1.032
Final Gravity1.007
ABV3.28% (basic)   /   3.26% (advanced)       [what's this?]
IBU5.6
Color2.3 SRM
Boil Time10 min

YeastWhite Labs WLP677 (Lactobacillus Bacteria)
DCL/Fermentis US-05 (Safale American)

Fermentables
NameAmtPctSRM
Pale Ale Malt 2-Row (Briess)3 lbs 8 oz53.8%3.5
Wheat - White Malt (Briess)3 lbs46.2%2.3

Hops
NameAmtTimeAlphaIBU
Styrian Bobek (Boil)1 oz100%5.6

DirectionsMashed at 148 F for 60 mins. 1.25 grist ratio. Batch Sparge.

Boil for 10 mins, and then cool wort down to 110 F

Pitch 16 oz of Goodbelly Mango Probiotic drink, which contains Lactobacillus Plantarum.

Check ph daily until it's at your desired ph level, ~3.0-3.2 ph. Usually 2-3 days.

Boil wort for 10 mins to stop Lacto activity. Add hops at start of boil.

At flameout, steep 5 oz of Dry Hibiscus flowers for 10 mins.

Cool wort down to yeast pitching temp.

Pitch US-05 and allow to ferment at 66 F.


Tasting
notes
A Hibiscus flavored Berliner Weisse recipe I developed.

The beer has a slight haze from the wheat, a bright pink color from the dry Hibiscus flowers, and a bright white head. Wonderfully fruity and tangy flavor of hibiscus works perfectly with the sourness of the Berliner Weisse.







This all grain Spice, Herb, or Vegetable Beer homebrew recipe was submitted by muzakx.