Blktre wrote:
Sally (Travel by the Pint) has some great techniques using these type of spices.
Thank you, Andy! I stumble a bit here and there, but it's fun operating on the ragged edge, and even mistakes are a learning opportunity.
I have found a terrific resource in "The Homebrewer's Garden." It doesn't cover all the herbs and spices I'm interested in, but it does cover many - and includes rose hips. Per the book: "They impart a citrusy flavor and a red color to beer. Use 1/4 oz to 1 oz of rose hips late in the boil."
As it happens, I used .8 oz of rose hips at the five minute mark in my latest batch, Curse of Hathor, which is a fruited ancient wheat beer. Tasting it at bottling, the rose hip contribution was negligible, but there is a lot going on in that batch, so it's not a surprise.
Won't be able to taste the final outcome for another week.
Have fun!
Sally