Brewed on 24 November 2018 in Plummer’s Hollow.
Hibiscus flowers, Mexican giant hyssop, and epazote or Mexican-tea together impart an amazing floral taste, a bit of citrus-like tartness, and a rich pink color to this lightly hopped beer. (I had been thinking of it as a pale or amber ale, but clearly neither term is a good fit.) I tasted it during bottling yesterday and was extremely impressed with myself. Can’t wait to see what carbonation does to it.
This is more of a summer than a winter beer, I suppose, but I already have two heavy holiday beers in the bottle, so it will be good to have something more sessionable on hand, as well.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
24.1 IBUs |
16.2 SRM |
1.066 |
1.005 |
8.1 % |
Fermentables
| Name |
Amount |
% |
| Pale 2-Row - US |
7 lbs |
62.22 |
| Munich - 60L - US |
2 lbs |
17.78 |
| Caramel/Crystal 60 - US |
4 oz |
2.22 |
| Brown Sugar - US |
2 lbs |
17.78 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Galena |
0.5 oz |
60 min |
Boil |
Pellet |
13.7 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| flor de jamaica (Hibiscus sabdariffa) flowers, dried |
2.00 oz |
0 min |
Primary |
Other |
| toronjil or Mexican giant hyssop (Agastache mexicana) leaves and flowers, dried |
1.00 oz |
0 min |
Primary |
Other |
| Epazote or Mexican-tea (Dysphania ambrosioides) leaves, dried |
0.50 oz |
0 min |
Primary |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Fermentis Safale US-05 |
|
81% |
64°F - 69°F |
Notes
Made with locally malted barley from Appalachian Malting in Portage, PA, and some herbs my Mexican sister-in-law brought me on a recent visit. It's been pointed out to me that this could be made "more Mexican" with the addition of some hot peppers — an interesting suggestion. But I'm thinking instead I'd like to make a different, darker beer patterned after mole poblano, with chocolate (from cacao nibs, chocolate malt, and perhaps roasted chicory) balancing out the hot peppers.
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