20 lbs US 2-Row Pale Malt
1lb Munich (20L)
Mash at 150°F for 75 minutes with enzymes (see below)
1 oz HBC-342 at 60 minutes
2 tubes White Labs Ultra Ferm added to the mash
4 oz dried hibiscus (added at Whirlpool)
2 oz dried black currants, powdered (added at Whirlpool)
2 oz dried strawberries, powdered (added at Whirlpool)
8 oz dried hibiscus added after primary fermentation for 3 days.
White Labs WLP530 Abbey ("massive starter")
Special Instructions / Notes:
Use ultra-ferm in the mash to drive fermentation to completion.
Add large charge of hibisicus to the fermentor, post fermentation
Carbonate beer to 3 volumes of CO2