Hibiscus flowers 5Kg

Hibiscus Flower for Brewing

You can experiment with the use of hibiscus flower in various beer styles, such as wheat beers (Saison or Witbiers), Pale Ales, sour beers (Gose or Berliner Weisse), fruit beers, and even stouts.

In fact, hibiscus will invariably give your beer an exotic and refreshing touch.

Using Hibiscus Flower in Brewing

Like hops, the longer hibiscus boils, the more bitterness and astringency it will release. Keeping this in mind, you can use hibiscus flower at different stages of brewing.

• • 
    During Boiling: Adding hibiscus flowers in the last 5 to 10 minutes of boiling allows you to extract both flavor and color. Be careful with the quantity, though, as you don't want to over-bitter the beer.

• • During Hopstand: For more flavor and a brighter hue, you can add them when turning off the heat, just before cooling the wort.

• • In the Fermenter (dry hopping): Adding hibiscus flowers during fermentation helps to preserve more floral aromas and color. You can place them directly in the fermenter, in a hop bag or infuser to facilitate their removal after a few days.

Dosing Hibiscus Flower in Beer:

To get it right, you can dose hibiscus flower between 5g and 7g per liter of beer.

You can add this dose all at once at the time of your choice or split the quantities and integrate them at different stages of the process. These quantities will give a relatively pronounced hibiscus color and taste without being too dominant.

These doses are given as a guideline, feel free to experiment, some brewers go up to 10g/L!

Some Bonus Info:

The beautiful ruby red hue of the hibiscus flower is given by its natural antioxidant content, which helps protect the beer from oxidation risks during fermentation.

Thanks to its versatility, which allows it to harmonize with different ingredients and styles, hibiscus flower has become a popular choice among brewers seeking innovative ways to push the boundaries of their creations.