Whiskey Hibiscus Ale

Aging a hibiscus ale in a whiskey barrel may sound like risky business, but the roasted oak blends very well with herbal notes from the hibiscus flower. Along with the zesty coriander, sorachi ace hops make this ale a pleasant surprise.

Whiskey Hibiscus Ale Recipe 5 gallons All Grain
1.061~OG → 1.013~FG → 6.2%ABV 30 IBU SRM
	Yeasts 11 grams Nottingham Ale   Danstar (Ale) 1 pack Fermentables 11 pounds 2 Row Base   37ppg, 2°L 9 pounds 82% Crystal 20L   35ppg, 20°L 1 pound 9% Demerara Sugar   46ppg, 1°L 1 pound 9% Hops 2 ounces Saaz   4%, Pellet 1 ounce 50% Sorachi Ace   13%, Pellet 1 ounce 50% Miscellaneous 8.64 ounces Hibiscus   Herb 4 ounces 46% Oak chips (Dark)   Flavor 2.5 ounces 29% Gypsum   Water Agent 1 tsp 12% Whirlfloc   Fining 1 tab 12% Coriander   Spice 0.14 ounces 2% Infusion 1 hour, 7.59 gallons Strike   Target 152°F 3.75 gallons 163°F 1 hour Sparge 3.84 gallons 170°F Boil 90 minutes, 6.04 gallons Saaz hops   4%, Pellet 1 ounce 60 minutes (+30) Gypsum   Water Agent 1 tsp 60 minutes (+30) Sorachi Ace hops   13%, Pellet 1 ounce 10 minutes (+80) Whirlfloc   Fining 1 tab 10 minutes (+80) Coriander   Spice 0.14 ounces 10 minutes (+80) Ferment 8 days @ 68°F, 7 days @ 68°F Rack to secondary (68°F) 7 days (+8 days) Hibiscus   Herb 4 ounces 5 days (+10 days) Oak chips (Dark)   Flavor 2.5 ounces 3 days (+12 days) Barrel Age   Flavor 5 gallon 1 month

Christian Lavender is a homebrewer in Austin, TX and founder of Kegerators.com and HomeBrewing.com.

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Published: October 2, 2012

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