Hibiscus Saison Brewday

Another in the long litany of summer saisons. I made a Hibiscus Saison last year, which was something of a dud—the yeast ended up being a huge disappointment, leaving me with a rather pedestrian beer—although the brightness and slight acidic sourness from the hibiscus and acidulated malt were delightful. Hence my interest in revisiting the beer. You can follow the link to read all about last year’s stupendous failure, but in this case, I’d let the past be the past. Like, move on, man. So here’s to moving on.

211. Hibiscus Saison

Mash:

4 lbs. Best Malz Pilsen

2 lbs. Best Malz Wheat

1 lb. MFB Vienna
½ lb. Acidulated 

Mash @ 152° F for 80 minutes w/ 3 gallons RO water and 6 g. gypsum; collected 2 ¼ gallons @ 1.060

Batch sparge @ 168° F for 20 minutes w/ 4 ½ gallons RO water; collected 4 ¼ gallons @ 1.012

Collected 6 ½ gallons; topped off to 7 gallons, brought to a boil (70 minutes), & added:
w/60 to go: 1 ½ oz. Styrian Golding leaf 3.7% AA

w/10 to go: 5 g. Wyeast yeast nutrient

w/0 to go: 1 oz. Styrian Golding leaf 3.7% AA

3 ½ oz. hibiscus 

Let stand for 20 minutes, chilled, & racked onto saison yeast cake from 210. Barrel American Saison w/ Dandelion Root

Brewed: 6/14/2015

Secondary: skipped

Bottle: 7/10/2015 w/ 3.0 oz. table sugar

OG: 1.036

FG: 1.002

Tasting Notes: This beer is straight drinking pleasure.