Hibiscus wheat

Brewed a wheat based beer with hibiscus and grains of paradise. The results is this pretty red tart wine like tasty and refreshing beer.

Ingredients for 5gal batch:

• 7lb Great Western Superior Pilsen malt
• 2lb Great Western Wheat malt
• 1/2lb Dextrapills
• 1lb Vienna malt
• 2lb Flaked oats
• 1lb Flaked barley

Yeast: Fermentis S05 at 67F

Spices:

• 7 1/2oz dry hibiscus flowers, added to keg (dry hop) for 2 weeks.

30min Boil schedule:

• 2oz Cascade 4.4% for 30min
• 5g grains of paradise, crushed, for 10min
• 2 TBS corn starch for 10min

Original plan was to use WY1028 London Ale yeast, but after 2 days with no signs of fermentation (and pack didn't inflate as much as expected), decided to dump a package of S05, that took off in few hours.

Final numbers:

OG=1.049

FG=1.011

ABV=4.8%

IBU=23

SRM=5

The first week or two in keg and it tasted very sour. I thought I have ruined the batch with too much hibiscus. I think there was a lot of sediment on bottom that had most of the hibiscus flavor. After pouring couple glasses and couple more weeks later, it tastes quite nice, tartness reminds me of a sparkling red wine. This will mostly fade out some but I think this is a keeper.