Ha-My-Kah Vice-Beer
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Batch Size (gallons) | 5.5 | ||||||||||||
Efficiency | 75% | ||||||||||||
Recipe type | All Grain | ||||||||||||
Style | 21A. Spice, Herb, or Vegetable Beer | ||||||||||||
Original Gravity | 1.032 | ||||||||||||
Final Gravity | 1.007 | ||||||||||||
ABV | 3.28% (basic) / 3.26% (advanced) [what's this?] | ||||||||||||
IBU | 5.6 | ||||||||||||
Color | 2.3 SRM | ||||||||||||
Boil Time | 10 min | ||||||||||||
Yeast | White Labs WLP677 (Lactobacillus Bacteria) DCL/Fermentis US-05 (Safale American) | ||||||||||||
Fermentables |
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Hops |
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Directions | Mashed 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.