Inspired by Stone's Collaboration Green Tea IPA, I recently brewed a DIPA that should come in around 8% ABV with 102.6 IBU. I'm wanting to add some green tea leaves [either this
] to it during secondary, alongside dry hopping.
From what I've read, the way to add it is to "dry hop" it by putting it into a straining bag; so, one could say it will be teabagged. The only question I have is how much green tea I should add. .5 oz? 1 oz? 2 oz? 1 lb? I literally have no clue. How much is too much, and how much is too little? I'm hoping to have noticeable, but not overpowering green tea flavoring. Anyone have experience with this?
Student Loan Brewing Company
Primary: Raspberry Lemonade Cider, Hard Cherry Limeade
Secondary: Jalapeno Wine
Bottled: Imp. Stout, Imp. Coffee Stout, Cherry Barleywine, GW Molasses Porter, IkePA, Maple Pecan Bourbon Brown, Cherry Melomel, Skeeter Pee, 120 Clone
On Deck: Strawberry Blonde