Pink Lemonade Hibiscus Saison

This time we wanted something refreshing to sip on. So we put together this easy recipe for a pink lemonade hibiscus saison. It’s slightly tart and easy to drink.

For another great saison recipe check our Gingerbread Cookie Saison with Vanilla.

A glass of pink saison on a table in front of a chalk board.
Credit: https://www.pinterest.cl/pin/347692033704527972/

The Recipe

This recipe will make you 5.5 gallons of beer. To start we heat up 7 gallons of water to 158 F. Then we add the grain bag and the grains.

  • 91% Pilsner Malt
  • 5% Flaked Wheat
  • 4% Dextrose

Mashing at different temperatures affects how much fermentable sugars are available for the yeast to convert into alcohol. For this beer, we are mashing at 152 F for 45 minutes. After 45 minutes we remove the grain bag and squeeze any excess liquid.

Then we bring the wort to boil for 30 minutes. Once boiling we add the first hop addition 1 oz Magnum hops and also add 8 oz Dextrose. When there are 15 minutes left in the boil we add a Whirlflock tablet and the wort chiller. Whirlflock helps beer with clarity and by adding wort chiller while the liquid is boiling it sanitizes it.

Adding hibiscus

A cup of hibiscus tea and a wooden spoon of dried hibiscus petals.
Credit: https://www.ubuy.co.id/en/product/3PKUCV8-hibiscus-flower-tea-1lb-16oz-dried-hibiscus-flowers-sun-dried-herbal-tea-loose-leaf-200-cups-reseala

The petals of the hibiscus flowers are packed with nutrients and antioxidants. But today we’re just focusing on the flavor. When there is 5 minutes left in the boil we add 2 oz of dried hibiscus flowers. At the end of the boil, we also add the final hop addition 1 oz Lemon Drop hops to accentuate the lemony flavor that the hibiscus flower has now.

For yeast, we choose 3711 French Saison yeast. The yeast plays an important factor in the overall taste of the beer. And this saison strain will add some nice spicy fruity notes to the beer. We give the fermenter a good shake to get everything mixed together and incorporate some oxygen. We put the top on and cover it with foil. Typically we would use an airlock but since this yeast strain is pressure-sensitive we need to be careful.

We set it in a cool dark place around 65 F for 5 to 7 days. It’s important to keep the temperature stable in the first few days to prevent off-flavors. After 1 week we transfer the beer into a keg. Another week in the keg and the beer was ready to drink. the immediate flavor we got is lemon and tartness with just a touch of hibiscus. This is a fantastic beer for a hot summer day. Cheers.

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