I have seen it mentioned passively in other threads but who has used it, what did it add, how was it used? any other knowledge you may have I would like. please and thank you. (recipes welcome)
I have used it a lot, being a South African I will add it at flame out and steep for 10 minutes in the whirlpool (approx 10 oz per 10 gallon batch). I have used it in blondes, IPAs, strong ales and stouts. I like to use rooibos blends, so chai rooibos for chai stouts, tropical coconut rooibos for BA strong ales , fruited rooibos for IPA , etc. Plain rooibos adds a really nice earthy, sweet flavor that works well in lighter styles or blondes. The recipe published in the BA magazine homebrew column for my chai stout contains a detailed description ( I'd post but am on my phone and don't have access to beersmith).
Here's a beer from a local taproom - Dangerous Man's Red Rooibos with Vanilla. I didn't get to try it when they released it but they always do great write ups on each beer they brew.
Here was a big hit: red ale base, 6 tea bags of Rooibos in a 3 gallon boil, orange extract - 1 tablespoon, vanilla extract - 1 tablespoon, Belgian candied sugar - 1 cup.
