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Old 05-03-2014, 03:59 PM   #1
Beernik
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Default Thai Iced Tea Beer

I occasionally have some off the wall ideas, but this one comes from SWMBO.

She wants a Thai iced tea beer. I was thinking to do it, I'd make 4 gallons of a base beer and a gallon of the tea and blend it at bottling. I'd add some lactose to keep it sweet and creamy-ish.

I can't decide what would make a good base for this beer. Thai iced tea is flavored with anise, clove, cinnamon, vanilla, orange, and black tea.

The two ideas that I've come up with are saison (you can do practically anything to saison) or an American lager because it's light on flavor.


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Old 05-03-2014, 04:20 PM   #2
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It sounds like a milk stout would be a good fit for the lacto and potential astringent tea. I say potential because I have never had that type of tea, so I have no clue of the flavors.


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Old 05-03-2014, 04:45 PM   #3
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It's a good idea. But I don't want the coffee-espresso flavor of the roasted barley to compete with it.

Maybe I could substitute Carafa II & III for the chocolate malt & roasted barley if I go that route. Keep each of them in the 2 - 4oz range.
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Old 05-03-2014, 05:05 PM   #4
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There's a cream stout in the recipe section that looks like it could be a good fit for the beer base. Maybe sub the roasted barley like you said above, bump up the lactose, and add the spices to that? This sounds like a very interesting endeavor
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Old 05-03-2014, 06:34 PM   #5
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I like the idea. Lactose is the clear sub for the sweetened condensed milk that makes Thai iced tea so delicious (although realistically, you won't want the same intense sweetness in beer).

As for what beer style, I'd go with either of your original suggestions. An American lager will let the tea/spices/lactose really take the fore. A saison would contribute its own flavors, so you'd have to choose your yeast accordingly (I'd go with a more spicy, less fruity one).

To be honest, going with one of the heavier styles like a stout/porter would support the adjuncts, but IMO would get in the way of the original idea of a Thai iced tea. I'd stick to a lighter style, like the ones you suggested.

I also recommend making a batch of sun tea, rather than hot-brewed tea, to cut down on astringency.
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Old 05-05-2014, 04:41 PM   #6
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I recently made a blonde ale and added green tea. It came out really good.
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Old 05-06-2014, 05:57 PM   #7
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I started working on a Saison recipe but my wife thinks it might be too peppery. So now I'm working on a blonde ale recipe.

I'm trying to decide if I should go with 4 gallons of beer and 1 gallon of tea or 4.5gallons of beer and 0.5 gallons of tea. I would prepare the tea right before bottling and add only the liquid to the beer.

Here's the tea portion recipe I'm working with, it makes a quart:
Ingredients
1 quart water
1-2 star anise
1/2 vanilla bean
6 whole cloves
1/2 stick Ceylon cinnamon
2 Tablespoons or two bags black tea (preferably China black)
Zest of one orange

Preparation
Add whole spices and tea to 1 quart water and bring to boil. Allow to boil 5 minutes, turn off heat, and steep until it cools to room temperature. Add orange zest.
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Old 05-07-2014, 06:05 AM   #8
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Beernik, I would go and buy a blonde ale that closely resembles your base beer, and mix it with your tea first. That way you can confirm that it is the right style for you, and the exact ratio of both to use.
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Old 07-15-2014, 04:54 PM   #9
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UPDATE:

Here is the beer portion of the beer I am brewing for this:
Size: 4.5 gallons, assumed efficiency: 66%

Grains
7.25lb 2 Row
2.25lb Wheat
1L Munich 10L

Hops
1.5oz Cascade for 60 minutes
0.5oz Cascade at flameout

Yeast
Wyeast 2565 Kolsch

Pre-blending
OG: 1.062, FG: 1.015, ABV: 6.1% IBU: 32

After primary fermentation, I will pull a 10oz sample and blend with the tea mixture until I get the desired flavor. Then I'll mix the right proportions and bottle. I'm anticipating it to be 0.5 gallons of tea.

Post-blending
~ABV: 5.5%

I am thinking about brewing it on July 24. Which means I need to pick up a new burner and a BIAB bag so I can test out my new keggle.
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Old 08-30-2014, 06:27 PM   #10
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I'm bottling today. I have the Thai spice tea steeping right now.

The Thai Tea recipe I modified for this beer is:
Put 4 cups of water into a stock pot. Add 5 teaspoons of anise seeds. Split and scrape the seeds from one vanilla bean and add to the water. Boil for 5 minutes covered.

Chill to lukewarm. Add 4 more cups of water. Add 15 teabags of Earl Grey. Steep at room temperature for 4 hours. Remove teabags.

Bring back to a boil and add 1/2lb of lactose and bottling sugar. Strain and add to beer for bottling.

That will give me a ratio of .5 gallons tea to 4.75 gallons of blonde ale. That's about 9.5% tea and 90.5% beer.

I'm not adding any orange peel to the tea because I'm hoping the citrus of the cascade hops will come through. The lacotose is taking the place of the cream and sugar in the regular tea recipe.


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