Has anyone used Rooibos (African red "tea") in a brew? There are posts here about using it, but I figured I'd ask in the GF section.
I'm mostly wondering what kind of hop schedule and what kind of yeast would go well with it. I have some Columbus pellets, SafAle S04, Danstar Winsor sitting around, but I don't know my yeasts and hops yet.
I have some red Samba rice I might toast and steep in this ale and maybe some toasted pecans or something? I'm thinking a fall-inspired red ale to crack open at Thanksgiving.
Suggested amounts and times would be great too since I'm still a beginner.
5 gallon batch.
I'm thinking Sorghum base, some D45 Candi Syrup, Maltodextrine...
Any suggestions welcome.