Edward_Drapkin
New Member
- Joined
- Jun 1, 2014
- Messages
- 1
- Reaction score
- 0
- Recipe Type
- All Grain
- Yeast
- NW Ale (Wyeast #1332)
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.06
- Final Gravity
- 1.01
- Boiling Time (Minutes)
- 60
- IBU
- 43.3
- Color
- 6.7
- Primary Fermentation (# of Days & Temp)
- 14 days (60f)
- Secondary Fermentation (# of Days & Temp)
- 7 days (60f)
- Tasting Notes
- Green tea through and through!
Hey Guys!
This is the first recipe I did with my own changes and modifications, and it came out GREAT. This was my third all grain brew (and third all time!) and this is the beer that's convinced me to keep going because it's frankly one of my favorite beers I've ever had - but I really ****in' love tea, so take that with a grain of salt.
8 lb Pale Malt (2 Row)
1.25 lb Carapils
1.25 lb Munich Malt
.75 lb Caramel/Crystal Malt
1/2 oz Citra (14%) - 60 min
1/3 oz Centennial (9.5%) - 60 min
2/3 oz Cascade (7.3%) - 10 min
12 oz gunpowder green tea leaves - 0 min
Dry hopping:
4 oz gunpowder green tea leaves - 7 days
1 oz Citra - 7 days
Halt cooling at 180F and add the 12 oz of green tea leaves, let steep for 4 minutes and then remove. Continue cooling and rack to primary. Dry-hop with 4 oz of green tea leaves and 1 oz of citra. Fermented at 60-65F (not the most accurate temperature controller in the world) for 14 days, then dry hopped (in primary, cba to transfer to secondary) for 7 days, then cold crashed for 48 hours before kegging.
First off, there's a LOT of tea here - if you don't LOVE green tea, this isn't the recipe for you! I left the 1 oz of citra from the dry hopping and regretted it - there's a lot of tea flavor here and without the citra dry hops, I feel like a lot of the hop flavors are masked by the green tea. Like I said, there's a lot of tea here and it's dominates the flavor of the beer, but not in a way that feels gross or overpowering. The recipe here could probably use a little bit more bittering if that's what you're into, but don't overlook the fact that the green tea in secondary will add to the bitterness quite a bit.
For the future, I'd like to clarify the recipe a little bit (Irish Moss maybe?) and increase the ABV a little bit, I feel like the alcohol flavor could be a bit more pronounced (and I like that in my beers), but as-is, you could slam an entire gallon of this stuff and hardly notice you weren't drinking iced tea. I'm also going to experiment with different hop schedules - like I said, this is my first recipe I didn't just copy and brew, so I'm not sure that this is anywhere near as good as it could be. I also do not know if gunpowder leaves are the best to use, they're less than half the price of the other leaves at the local coop ($2 oz vs $4/oz for bancha or $7/oz for shincha), so if you're made out of money and try with better leaves, let me know how it comes out. I do know that as it is now, it's pretty goddamn delicious.
This is my first post and my first recipe, so let me know if I did anything wrong!
This is the first recipe I did with my own changes and modifications, and it came out GREAT. This was my third all grain brew (and third all time!) and this is the beer that's convinced me to keep going because it's frankly one of my favorite beers I've ever had - but I really ****in' love tea, so take that with a grain of salt.
8 lb Pale Malt (2 Row)
1.25 lb Carapils
1.25 lb Munich Malt
.75 lb Caramel/Crystal Malt
1/2 oz Citra (14%) - 60 min
1/3 oz Centennial (9.5%) - 60 min
2/3 oz Cascade (7.3%) - 10 min
12 oz gunpowder green tea leaves - 0 min
Dry hopping:
4 oz gunpowder green tea leaves - 7 days
1 oz Citra - 7 days
Halt cooling at 180F and add the 12 oz of green tea leaves, let steep for 4 minutes and then remove. Continue cooling and rack to primary. Dry-hop with 4 oz of green tea leaves and 1 oz of citra. Fermented at 60-65F (not the most accurate temperature controller in the world) for 14 days, then dry hopped (in primary, cba to transfer to secondary) for 7 days, then cold crashed for 48 hours before kegging.
First off, there's a LOT of tea here - if you don't LOVE green tea, this isn't the recipe for you! I left the 1 oz of citra from the dry hopping and regretted it - there's a lot of tea flavor here and without the citra dry hops, I feel like a lot of the hop flavors are masked by the green tea. Like I said, there's a lot of tea here and it's dominates the flavor of the beer, but not in a way that feels gross or overpowering. The recipe here could probably use a little bit more bittering if that's what you're into, but don't overlook the fact that the green tea in secondary will add to the bitterness quite a bit.
For the future, I'd like to clarify the recipe a little bit (Irish Moss maybe?) and increase the ABV a little bit, I feel like the alcohol flavor could be a bit more pronounced (and I like that in my beers), but as-is, you could slam an entire gallon of this stuff and hardly notice you weren't drinking iced tea. I'm also going to experiment with different hop schedules - like I said, this is my first recipe I didn't just copy and brew, so I'm not sure that this is anywhere near as good as it could be. I also do not know if gunpowder leaves are the best to use, they're less than half the price of the other leaves at the local coop ($2 oz vs $4/oz for bancha or $7/oz for shincha), so if you're made out of money and try with better leaves, let me know how it comes out. I do know that as it is now, it's pretty goddamn delicious.
This is my first post and my first recipe, so let me know if I did anything wrong!
