Hey Folks,
I'm getting ready to brew my 5th batch, and this is the first one which I don't think has been exhaustively discussed on the web: A Saison with Green Tea in it. In my mind, I want a mashup of a good bottle of unsweetened iced green tea with a session saison.
I started with Jamil's Raison Saison recipe from Brewing Classic Styles, but scaled the ingredients from a 7%-er down to session saison around 5% using BeerSmith. I also replaced the table sugar with honey.
(Original) Recipe (see what will actually be brewed later in thread):
Boil Time: 60 min
Batch Size: 5 gallons (fermenter volume)
Boil Size: 6 gallons
ABV: 5.1%
(estimated) OG: 1.046
(estimated) FG: 1.007
IBU: 25
Steeping Grains (30 min @ 152):
0.4LB Munich Malt
0.1LB Caramunich Malt
Grains:
5.7LB Pilsener LME
0.5LB Wheat DME
0.7LB Clover Honey (or whatever good stuff I can get @ farmer's market, added after flameout.)
1.7oz Hallertau 60 min 4% AA 25.2 ibu
1 tab Irish Moss 15 min
0.75oz Hallertau 0 min 4% AA 0 ibu
2oz loose leaf Gunpowder Green Tea, steeped for 3 minutes after wort is chilled to 180.
Yeast: WLP566 - Saison II
I'm very interested in general thoughts, but I also have questions:
1) Is 0.1LB of CaraMunich even worth bothering with? It seems so insignificant.
2) I'd definitely consider replacing my flameout hops with something that gives flavors typically mixed with Green tea. Maybe Sorachi Ace for some lemon?
3) Thoughts on the honey? Do you think any of its flavor will survive fermentation? I guess I like the sound of a green tea saison brewed with honey, and I'm willing to stick with the honey for the story alone.
Thanks!
I'm getting ready to brew my 5th batch, and this is the first one which I don't think has been exhaustively discussed on the web: A Saison with Green Tea in it. In my mind, I want a mashup of a good bottle of unsweetened iced green tea with a session saison.
I started with Jamil's Raison Saison recipe from Brewing Classic Styles, but scaled the ingredients from a 7%-er down to session saison around 5% using BeerSmith. I also replaced the table sugar with honey.
(Original) Recipe (see what will actually be brewed later in thread):
Boil Time: 60 min
Batch Size: 5 gallons (fermenter volume)
Boil Size: 6 gallons
ABV: 5.1%
(estimated) OG: 1.046
(estimated) FG: 1.007
IBU: 25
Steeping Grains (30 min @ 152):
0.4LB Munich Malt
0.1LB Caramunich Malt
Grains:
5.7LB Pilsener LME
0.5LB Wheat DME
0.7LB Clover Honey (or whatever good stuff I can get @ farmer's market, added after flameout.)
1.7oz Hallertau 60 min 4% AA 25.2 ibu
1 tab Irish Moss 15 min
0.75oz Hallertau 0 min 4% AA 0 ibu
2oz loose leaf Gunpowder Green Tea, steeped for 3 minutes after wort is chilled to 180.
Yeast: WLP566 - Saison II
I'm very interested in general thoughts, but I also have questions:
1) Is 0.1LB of CaraMunich even worth bothering with? It seems so insignificant.
2) I'd definitely consider replacing my flameout hops with something that gives flavors typically mixed with Green tea. Maybe Sorachi Ace for some lemon?
3) Thoughts on the honey? Do you think any of its flavor will survive fermentation? I guess I like the sound of a green tea saison brewed with honey, and I'm willing to stick with the honey for the story alone.
Thanks!
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