GPT beer recipe

# Tropical Hibiscus Saison

A unique twist on a traditional style that brings a fresh, fruity taste perfect for summer. 
The hibiscus gives it a pinkish hue and a tart flavor, while the tropical fruit purees bring a juicy sweetness.

## Ingredients

- 8.5 lbs Belgian Pilsner Malt
- 1.5 lbs Wheat Malt
- 1.0 lb Munich Malt
- 1.0 lb Flaked Oats
- 1.0 lb Rice Hulls
- 1.5 oz Styrian Goldings hops (60 mins boil)
- 1.0 oz Saaz hops (5 mins boil)
- 1.0 oz Dried Hibiscus Flowers (5 mins boil)
- 1.0 oz Dried Hibiscus Flowers (Secondary)
- 1.0 lb Mango Puree (Secondary)
- 1.0 lb Passion Fruit Puree (Secondary)
- 1 packet Belgian Saison Yeast (e.g., Wyeast 3724)
- Water as needed
- Brewing Sugar (Priming Sugar) for bottling

## Procedure

1. Begin by heating 5 gallons of water to 165°F (74°C). 
2. Mix in all the grains. Maintain the temperature at 152°F (67°C) for 60 minutes.
3. After the mash, raise the temperature to 170°F (77°C) for 10 minutes.
4. Sparge the grains with 5 gallons of water at 170°F (77°C). 
5. Bring the wort to a boil, add the Styrian Goldings hops and boil for 60 minutes.
6. With 5 minutes left in the boil, add Saaz hops and the first portion of dried hibiscus flowers.
7. After the boil, chill the wort down to around 70°F (21°C).
8. Transfer the wort to a sanitized fermenter and pitch the Belgian Saison yeast.
9. Ferment at 68°F (20°C) until primary fermentation is complete (around 10-14 days).
10. After primary fermentation, add the second portion of dried hibiscus flowers and the fruit purees to the fermenter.
11. Allow the beer to sit for another week for secondary fermentation.
12. After secondary fermentation is complete, prime with brewing sugar and bottle the beer. Wait for another 1-2 weeks for carbonation.
13. Once carbonated, your beer is ready to enjoy! Serve chilled.

Feel free to experiment and adjust this recipe to your personal tastes. Enjoy brewing!