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Beernik 05-03-2014 03:59 PM

Thai Iced Tea Beer
I occasionally have some off the wall ideas, but this one comes from SWMBO.

She wants a Thai iced tea beer. I was thinking to do it, I'd make 4 gallons of a base beer and a gallon of the tea and blend it at bottling. I'd add some lactose to keep it sweet and creamy-ish.

I can't decide what would make a good base for this beer. Thai iced tea is flavored with anise, clove, cinnamon, vanilla, orange, and black tea.

The two ideas that I've come up with are saison (you can do practically anything to saison) or an American lager because it's light on flavor.

Help me Obi-Wan-Kenobi. You're my only hope.

JLP 05-03-2014 04:20 PM

It sounds like a milk stout would be a good fit for the lacto and potential astringent tea. I say potential because I have never had that type of tea, so I have no clue of the flavors.

Beernik 05-03-2014 04:45 PM

It's a good idea. But I don't want the coffee-espresso flavor of the roasted barley to compete with it.

Maybe I could substitute Carafa II & III for the chocolate malt & roasted barley if I go that route. Keep each of them in the 2 - 4oz range.

Zinc_Saucier 05-03-2014 05:05 PM

There's a cream stout in the recipe section that looks like it could be a good fit for the beer base. Maybe sub the roasted barley like you said above, bump up the lactose, and add the spices to that? This sounds like a very interesting endeavor

JordanKnudson 05-03-2014 06:34 PM

I like the idea. Lactose is the clear sub for the sweetened condensed milk that makes Thai iced tea so delicious (although realistically, you won't want the same intense sweetness in beer).

As for what beer style, I'd go with either of your original suggestions. An American lager will let the tea/spices/lactose really take the fore. A saison would contribute its own flavors, so you'd have to choose your yeast accordingly (I'd go with a more spicy, less fruity one).

To be honest, going with one of the heavier styles like a stout/porter would support the adjuncts, but IMO would get in the way of the original idea of a Thai iced tea. I'd stick to a lighter style, like the ones you suggested.

I also recommend making a batch of sun tea, rather than hot-brewed tea, to cut down on astringency.

npray 05-05-2014 04:41 PM

I recently made a blonde ale and added green tea. It came out really good.

Beernik 05-06-2014 05:57 PM

I started working on a Saison recipe but my wife thinks it might be too peppery. So now I'm working on a blonde ale recipe.

I'm trying to decide if I should go with 4 gallons of beer and 1 gallon of tea or 4.5gallons of beer and 0.5 gallons of tea. I would prepare the tea right before bottling and add only the liquid to the beer.

Here's the tea portion recipe I'm working with, it makes a quart:
1 quart water
1-2 star anise
1/2 vanilla bean
6 whole cloves
1/2 stick Ceylon cinnamon
2 Tablespoons or two bags black tea (preferably China black)
Zest of one orange

Add whole spices and tea to 1 quart water and bring to boil. Allow to boil 5 minutes, turn off heat, and steep until it cools to room temperature. Add orange zest.

JLP 05-07-2014 06:05 AM

Beernik, I would go and buy a blonde ale that closely resembles your base beer, and mix it with your tea first. That way you can confirm that it is the right style for you, and the exact ratio of both to use.

Beernik 07-15-2014 04:54 PM


Here is the beer portion of the beer I am brewing for this:
Size: 4.5 gallons, assumed efficiency: 66%

7.25lb 2 Row
2.25lb Wheat
1L Munich 10L

1.5oz Cascade for 60 minutes
0.5oz Cascade at flameout

Wyeast 2565 Kolsch

OG: 1.062, FG: 1.015, ABV: 6.1% IBU: 32

After primary fermentation, I will pull a 10oz sample and blend with the tea mixture until I get the desired flavor. Then I'll mix the right proportions and bottle. I'm anticipating it to be 0.5 gallons of tea.

~ABV: 5.5%

I am thinking about brewing it on July 24. Which means I need to pick up a new burner and a BIAB bag so I can test out my new keggle.

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