Green Tea beer recipe

[skagit991]

I had a Golden Ale infused with green tea from the Port Townsend Brewery in Washington State this summer. It was pretty tasty!

 

[user 47131]

I had a Golden Ale infused with green tea from the Port Townsend Brewery in Washington State this summer. It was pretty tasty!

I'm actually drinking Stone's Green Tea IPA right now, which was done in partnership with Ishii Brewing in Japan. You can see more here - http://www.stonebrew.com/collab/default.asp#gtipa . At first, I was not too impressed, but wondered why it seemed so strong and after visiting Stone's site, realized that it is a DIPA and not a regular IPA as I had thought (it's 9.2% ABV). I have a lot of respect for the beer and them now, especially considering that a certain amount of proceeds go the tsunami relief programs...

Of course, it is the complete opposite of my very light, 3.8% ABV blonde ale brewed with sencha, but it's a nice contrast.

 

[ploppythesausage]

I'm new to this but was thinking of doing a green tea and seaweed beer. At the moment I'm an extract + flavouring brewer but was considering either:

boil green tea and seaweed (to make a tea) before adding malt OR boil green tea and leave to cool and add to wort in fermenter as part of the cool water addition.

I reckon I'll boil green tea and seaweed together, add the malt etc...ferment, taste, and add more seaweed and cold green tea to secondary. Probably some honey too.

It's third on the list though

 

[drummstikk]

Just keep in mind that boiling is going to do some unwanted things to tea -- it will volatilize flavors that you typically associate with green tea, and it will extract tannins, which you probably don't want.

Even the vigorous degassing of fermentation will drive away the delicate flavors associated with honey, and perhaps tea as well.

Boiling seaweed seems like a good idea, though, and will even lend some polysaccharides that help to precipitate your hot break. (Whirlfloc is derived from seaweed after all). So I'd suggest throwing the seaweed in at the end of your boil, but putting tea and honey in after fermentation.

With the vegetal flavors of tea and seaweed, you would probably want to avoid caramel malts.

 

[BeNNeS]

I just brewed my first tea beer in an experimental 5 liter size. The reason behind that is that i want to make sure result are good before going full batch. Making a 21 liter batch with this ratio tea/liquid would take around 250 g of tea which cost about 35 $ at the tea shop i go.

So here is the recipe i did :
Aiming aroung 4 - 5 % abv

For a 5 Liter batch

- 500 g Malt Extract (Powder) Extra Pale
- 50 g of Si Ji Chun (FOUR SEASON) tea (Infused for 7 minute on the cool down after boil when the temperature was 85 degree celsius) To make sure to not destroy aroma and get most of it without getting bitternes.
- 1450 yeast Denny's Favorite (Wyeast)

It was in my intention to just put the minimum ingredient in that beer to be sure not to cover the tea flavour im looking for.

I choose the Si Ji Chun because of its big floral aroma that smell and taste like Lilac with earthy tone. I took precaution of keeping the cover on my pot while infusing to keep all aroma and putted the airlock right away.

Hope this beer turn out good i'll keep you posted !

Here is the description where i took indication for infusing time and temperature:

FOUR SEASON OOLONG (Si Ji Chun) Origin Taiwan
Oolong tea (Camellia Sinensis).
Four Season (Si Ji Chun) comes from the famous mountain region of Nantou, Taiwan. The tea plant from which it is harvested is known to give tea of very high (first flush) quality during each flush (harvesting) seasons. It has a creamy, mellow, flowery taste. Use approx. one teaspoon (3 gram) of tea for each cup, brew for 2-3 min. in hot water.
Do not use boiling water on this oolong tea it can result in a bitter brew.

Water temperature 80-85 °C.
Weight 90grams per bag (resealable foil bag)
Price $12.50

Ref: Tea Online

 

[drewskies_brewskies]

I'm planning on brewing a tea-infused beer this weekend and wanted to get someone's opinion on alternative methods for using tea. Would it be possible to treat all of the mash/sparge water before hand, or add teabags at flameout? Introducing it pre-boil would eliminate all contamination woes and adding it at flameout would have the same effect. My main concern with adding it to the mash/sparge water is that it might effect the pH. Anyone have any experience doing it that way?
Thanks!

 

[jtejedor]

What I did was to cool the wort down to 170 and then steeped the tea in a grain bag for around 5 minutes. Used 3.3 ounces in a 5 gallon batch. Also threw a little more then that into the secondary to dry tea it so to speak. It had quite a bit of tea flavor, I also used fresh ginger and that dominated the flavor at first but at the beer aged the tea taste kept getting stronger and stronger.

 

[eons203]

What would happen if you made enough green tea to use it as your mash and sparge water?

 

[kaips1]

my buddy and i did a green tea ipa with some honey at flameout. We did a simple malt bill, mostly 2 row, caramel 60,and maybe something else. we used summit hops for FWH and then did additions of summit and citra. for the tea i did a cold steep and pulled almost a quart of very strong cold green tea. we did 2 batches the second one we did more tea at bottling time and it was entered in the local competition and it took gold in specialty beer 23a.

 

[Tall_Yotie]

kaips1; did you add the tea after or before fermentation? Would you recommend just adding it all after fermentation (that is my current plan)?

 

[kaips1]

kaips1; did you add the tea after or before fermentation? Would you recommend just adding it all after fermentation (that is my current plan)?

I added the cold steep in secondary and then added a recharge from the same leaves at bottling

 

[JuGordon]

Two Brothers in Warrenville, IL has a Green Tea IPA. It's delicious. It's called Laughing Panda.

You wouldn't believe it, but you can definitely pick up the subtle green tea notes in it. It's delicious!

 

[Bearfoot]

Two Brothers in Warrenville, IL has a Green Tea IPA. It's delicious. It's called Laughing Panda.

Anyone have any more information on this beer? I'd think the hop/tea flavor balance would be hard to nail in an IPA.

 

[JuGordon]

Anyone have any more information on this beer? I'd think the hop/tea flavor balance would be hard to nail in an IPA.

If you email the good people at Two Brothers Brewing, they'd probably give you some info. They're known to give recipes to homebrewers. I, myself, have gotten a recipe from them myself.

 

[tylerdmichaels]

Hey everyone -

I posted about two years back about doing a green-tea beer using a warm wort and vodka-infusion and thought I'd post an update:

The beer turned out alright (fermented a bit too hot), but there was VERY little green-tea flavour to speak of. Almost none, in fact. Upon reflection, I think this is because green tea really does need to be heated (though not boiled) in order to get the full flavour out of it. As such, I think any vodka infusion and/or 'dry-hopping with tea' is going to leave people ultimately disappointed.

I also think the green-tea infusion also added some particles to the beer that affected its clarity (it was pretty muddy looking, compared to other cream ales brewed with the same recipe and yeast).

If I were to do it again, I think I would double the amount of green-tea, adding half (1.5oz) to the warm (180f) wort, and half (1.5 oz) to a warm (180f) water/DME mixture to make a green-tea-concentrate to be used for bottle/keg fermenting. I think that adding the extra 'kick' of green tea after primary fermentation was over would help bring out the flavour of the tea much more than it did when I used the vodka influsion.

Happy Hopping,

-Tyler

 

[Rhatfield25]

Hey everyone -

I posted about two years back about doing a green-tea beer using a warm wort and vodka-infusion and thought I'd post an update:

If I were to do it again, I think I would double the amount of green-tea, adding half (1.5oz) to the warm (180f) wort, and half (1.5 oz) to a warm (180f) water/DME mixture to make a green-tea-concentrate to be used for bottle/keg fermenting. I think that adding the extra 'kick' of green tea after primary fermentation was over would help bring out the flavour of the tea much more than it did when I used the vodka influsion.

Happy Hopping,

-Tyler

Too cool that you posted a 2 year update. Thank you!
I have a questions, Im new to home brewing (i've made 2 5gal kit recipes)
When you add the tea while the wort is cooling, (Ill be using tea bags) youd obviously take them out when it comes time to put in the primary, but with the use of a wort chiller, would you be concerned that you would be cutting the infusion/steeping time in half, and thus affecting the teas potency? Thanks!

Raymond

 

[CaliBrewGal]

How about soaking/infusing some green tea in Midori for about 2 weeks. Maybe 2-4 ounces of green tea leaves in something like 16 oz. Midori, then pour the whole thing into secondary. I've never done this, just a thought. The Midori would make a nice honeydew green tea addition to a light beer.

Damn, now I wanna make green tea beer

Love the Midori addition. I'm gonna combine my 4oz green tea-vodka tincture with 4oz of Midori, and add it after first fermentation. Can wait to taste it!!

 

[Add]

Hello, I am new to the forum and came across this thread from awhile back. Lots of useful information in here as I was curious about attempting something along the lines of a lemon grass green-tea pale ale and I found this product:

http://www.monin.com/en-gb/products/teas/monin-matcha-green-tea-syrup

After some quick searching it seems that the ingredients in the Monin syrups, from most present to least, are cane or beet sugar, natural and artificial flavors,and salt. I could not find the specific amount of sugar in the green tea syrup but managed to find some information stating that the syrups have between 20 and 28 grams of sugar per oz.

The recommended mix ratio to coffee type drinks is 1 oz per beverage, since that would most likely provide a reasonably strong green tea flavor,I was wondering if anyone could provide insight into the possibility of adding an entire bottle (750ml) into the carboy after high krausen. With a sugar content between 500g and 700g and with the ratios found in this thread, https://www.homebrewtalk.com/showthread.php?t=152813
this would add between 0.010 and 0.014 to the OG which could be accounted for when building a grain bill.

I guess in summary my question would be, what is the viability of using a commercial beverage green tea flavor syrup, and would the amount added provide slight green tea flavor or would it just thin the body out too much?

Thanks in advance,

Add