I'm working on an all-grain bavarian Weizen with Green Tea, and have a few questions about how to add the tea. I've read that some micros have done it by using pre-made iced tea instead of water during the boil. I'm not sure how much flavor would make it to the bottle so, by that method, should ALL the water used in the boil be tea, or just a fraction of it, and what about the water used during mashing?
I was also thinking about adding the tea near the end of the boil as a substitute for aroma hops. Again, I don't have a clue what an appropriate amount would be, or the pros and cons of each method.
Finally, would the tea have any effects on fermentation?
I was also thinking about adding the tea near the end of the boil as a substitute for aroma hops. Again, I don't have a clue what an appropriate amount would be, or the pros and cons of each method.
Finally, would the tea have any effects on fermentation?