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Old 01-06-2011, 04:54 PM   #1
ChickenBeer
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I know our good friend charlie Papazian would say most things have been done before so i figured i would ask before i try to rack my brain and brew. Anyone ever made a Tea beer before? I'm not sure if there are any fermentables that could be extracted from tea leaves or if it would strictly be a flavor thing. I am also not sure if it would be any good. I suspect that It would kind of be a recipe of a little carapils, and some really easy SRM (5 or lower) base grain. With tea leaves added at the end of the boil or some kind of "dry hopped" tea leaves in the secondary. Thoughts????

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Old 01-06-2011, 05:04 PM   #2
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I used Thai tea in a beer that turned out very good. I suggest you don't really want to boil the tea. I steeped the tea leaves in hot water for the last ~15 minutes of the boil. I added the tea to the kettle after I had let it cool a bit. Give it a good stir and let the whirlpool take care of pulling out most of the break material and then transfer to the fermenter.

I suppose the type of tea leaves you intend to use would probably change how you use them though. Chamomile tea could probably be added to the boil with less astringincy than say Earl Grey tea.

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Old 01-06-2011, 07:28 PM   #3
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I regularly make a Green Tea Honey Kolsch. its by far one of my favorite creations. tastes like an alcoholic versiobn of Arizonas Green tea (which is pretty much all I drink)

When i do it I steep a hop bag of green tea leaves for the last 10 minutes of the boil, then throw another bag in the secondary. For the honey I put a chunk of honey comb at the bottom of the keg when kegging so as its drawn it pulls honey up with the beer

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On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Bottled:
Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter

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Old 01-06-2011, 07:33 PM   #4
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Wow! that sounds amazing I love that stuff too. I knew the alcoholic version of their arnold palmer mix was called a John Daly, (funny and true) but I would love the recipe for your Kolsch. Is it basically just a Kolsch with the tea specifications you listed? anyone still have any idea about fermentables? or is the tea just give you a different flavor.

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Old 01-06-2011, 07:39 PM   #5
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We (SWMBO and I) do a mostly chamomile tea beer that's great as long as you like the herbs we use. In fact there is 10 gallons of it in primary right now! We have also done a Rooibos Red ale that was pretty good.

The Chamomile version is modeled after Celestial Seasonings' Sleepy Time tea. We have used those tea bags before, but they contain too much spearmint IMO.

We upped the chamomile, which is really hard to overdo. It imparts an amazingly sweet aroma. We reduced the spearmint. Last is lemongrass, which so far hasn't asserted itself much in the amounts we've used it. We make a tea in the french press and add it before we pitch the yeast.

The underlying beer is basically a maltier, bigger-bodied, low alcohol blonde. It lets the herbs shine but has enough backbone to let you know you're drinking beer, not tea.

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Old 01-07-2011, 02:43 AM   #6
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Quote:
Originally Posted by ChickenBeer View Post
Wow! that sounds amazing I love that stuff too. I knew the alcoholic version of their arnold palmer mix was called a John Daly, (funny and true) but I would love the recipe for your Kolsch. Is it basically just a Kolsch with the tea specifications you listed? anyone still have any idea about fermentables? or is the tea just give you a different flavor.
yeah thats basically it. I took my basic Kolsch recipe (that I also make all the time) and played around with the Tea and honey additions. It does take a decent amount of tea leaves to flavor a 5 gallon batch though. dont have Beer Alchemy in front of me but off the top of my head I want to say I used 4 ounce additions. so 4 ounce last ten of the boil and another 4 ounces in the secondary.
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In Primary:


In Secondary:


On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Bottled:
Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter

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Old 01-07-2011, 03:12 PM   #7
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I was playing with the idea of making a beer and using tea as the mash and sparge water. I haven't had time to tinker with it much yet, but it is on the todo list.

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Old 02-13-2011, 05:35 PM   #8
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Quote:
Originally Posted by PVH View Post
We (SWMBO and I) do a mostly chamomile tea beer that's great as long as you like the herbs we use. In fact there is 10 gallons of it in primary right now! We have also done a Rooibos Red ale that was pretty good.

The Chamomile version is modeled after Celestial Seasonings' Sleepy Time tea. We have used those tea bags before, but they contain too much spearmint IMO.

We upped the chamomile, which is really hard to overdo. It imparts an amazingly sweet aroma. We reduced the spearmint. Last is lemongrass, which so far hasn't asserted itself much in the amounts we've used it. We make a tea in the french press and add it before we pitch the yeast.

The underlying beer is basically a maltier, bigger-bodied, low alcohol blonde. It lets the herbs shine but has enough backbone to let you know you're drinking beer, not tea.
This idea really intrigues me. Would you mind sharing the recipe?
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Old 02-14-2011, 01:58 PM   #9
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This idea really intrigues me. Would you mind sharing the recipe?
Sure. I don't have the recipe with me right now, but I'll post it as soon as I can.
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Old 02-14-2011, 05:16 PM   #10
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Quote:
Originally Posted by 92greenyj View Post
I regularly make a Green Tea Honey Kolsch. its by far one of my favorite creations. tastes like an alcoholic versiobn of Arizonas Green tea (which is pretty much all I drink)

When i do it I steep a hop bag of green tea leaves for the last 10 minutes of the boil, then throw another bag in the secondary. For the honey I put a chunk of honey comb at the bottom of the keg when kegging so as its drawn it pulls honey up with the beer
You boil the green tea? Doesn't that add a bunch of astringent bitter notes? I'm gonna make a Cucumber Kolsch in the next month or two and will be using a cucumber green tea to add some of the wonderful aromatics it has that I don't think I would get from the actual fruit or juice.
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