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Hibiscus/rose hips

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  • Hibiscus/rose hips

    Anyone have any experience using these? We are looking to add this to our grisette. Any advice would be greatly appreciated!

  • #2
    I have used rose hips before in a farmhouse ale. I would recommend using restraint as rose can become quite soapy/ perfume-y in excess. It was a while ago but I believe I used about 12oz/bbl bagged and made into a tincture then added directly into the oak barrels.

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    • #3
      Right on. Thanks!

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      • #4
        If you want the color, use it on the cold side.

        I use it post ferment to turn a Belgian strong into a rosť.

        Go light, as previously stated. Flavor can be quite floral. 4-6oz/bbl in a bag, cold steeped for two days seems to work.


        Sent from my iPad using Tapatalk

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        • #5
          Like previously stated, rose hips will go a long way.


          In 5BBLs, I typically will whirlpool a pound of hibiscus in a 5%-ish sour, in this same sour we added 4 ounces of rose hips and that would still peek through a little bit.

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