Hey everyone, someone just told me about a recent trip they took out to Portland where they tried some green tea infused beer. All they could tell me was that it was "incredibly refreshing". So I read around on the forums, and out of just a couple threads and not much in the way of recipes. So I'ma give it a shot...
For the Base Recipe via Hopville:
Batch size: 2.0 gallons edit
Original Gravity: 1.054 / 13.3° Plato (1.048 to 1.056)
Final Gravity: 1.015 / 3.8° Plato (1.013 to 1.016)
Color: 8° SRM / 16° EBC (Gold to Copper)
Bitterness: 27.7 IBU
Alcohol: 5.2% ABV
Mash Efficiency ? 70% edit
% LB OZ MALT OR FERMENTABLE PPG °L
47% 2 0 American Two-row Pale
35% 1 8 White Wheat Malt
12% 0 8 Honey Malt
6% 0 4 Belgian Aromatic
boil 45 mins 0.125 Sorachi Ace pellet 13.7
boil 15 mins 0.125 Sorachi Ace pellet 13.7
boil 5 mins 0.25 Sorachi Ace pellet 13.7
1/2 packet US-05
I figure to mash higher - around 154-155 and should get some sweetness out of the honey malt. Then with the Sorachi Ace, maybe have a bit of lemony flavor some through.
The only problem now is how to add the tea. Since I'll be bottling this one, I thought I could just boil the sugar for bottling and afterwards steep a 1/2 oz of some nice green tea from teavana for 5 minutes while it's cooling down, then just strain and bottle like normal. I saw some people had talked about using matcha powder?
Any thoughts or suggestions from past experience would be great. Thanks!