I've never done beer before (only wine), but I'm really interested in both gruit and tea beers, so I thought I might try to combine them. Best case scenario, it'll be like a herbal tea beer, worst case scenario, it'll be bitter enough to make an IPA blush.
The gruit recipe is Sean Sweeney's, scaled down to a one gallon:
Malts/Sugars:
0.6 lbs. Dark caramel dry malt extract
2.5 lbs. Corn sugar
Yeast:
Wyeast 3068 Weihenstephan Weizen
Herb Additions:
75 minute boil
0.2 oz. Dried Mugwort at 60 minutes
0.2 oz. Dried Yarrow at 60 minutes
0.4 g. Dried Sweet Gale at 10 minutes
0.04 oz. Dried Marsh Rosemary at 10 minutes
After the boil, I was going to steep ten bags of green tea in the wort.
Aside from how to measure such small quantities of herbs, I'm unsure as to when and how I should add the tea and also if adding nearly three pounds of sugar will negatively affect the taste, as my understanding was that adding sugar to the wort resulted in terribly sharp beers. Any advice would be appreciated.
The gruit recipe is Sean Sweeney's, scaled down to a one gallon:
Malts/Sugars:
0.6 lbs. Dark caramel dry malt extract
2.5 lbs. Corn sugar
Yeast:
Wyeast 3068 Weihenstephan Weizen
Herb Additions:
75 minute boil
0.2 oz. Dried Mugwort at 60 minutes
0.2 oz. Dried Yarrow at 60 minutes
0.4 g. Dried Sweet Gale at 10 minutes
0.04 oz. Dried Marsh Rosemary at 10 minutes
After the boil, I was going to steep ten bags of green tea in the wort.
Aside from how to measure such small quantities of herbs, I'm unsure as to when and how I should add the tea and also if adding nearly three pounds of sugar will negatively affect the taste, as my understanding was that adding sugar to the wort resulted in terribly sharp beers. Any advice would be appreciated.
