IPA recipe with tea

[Hitz87]

2lb 10 oz munich malt
1lb 5 oz victory
1lb caramel 20
7oz special B
7lb pale malt
.6 oz centennial at 60min
1.2 oz chinook at 30min
.6oz cascade at 10min
.6oz citra at 10 min
Whirlfloc tab at 15min
.7oz citra dry hop secondary 5days
.7oz cascade dry hop secondary 3days
Burton IPA yeast 1000ml starter

I did a brown ale recently and i used some black tea in the mash and it turned out really good. With this IPA i want to use either a mate or a white tea. Does anyone have any experience with IPA and tea? I know white tea will get bitter if over steeped and over heated and i think mate will too. So i was thinking of either adding in fermentor or flameout. Also trying to figure out how much to put in. I am trying to go for a 3-3-1/2 gal batch. The tea says 1.5 teaspoon for each 8 oz so i came up with about 18 teaspoon which would be 25% of what 3.5 gal would go for. Is there any rule of thumb when trying to use ingrediants that are not often used? I also would appreciate any suggestions on my hop and grain bill. I am also trying to go for a redish IPA. Oh and FYI the mate i would use is a raspberry lemon and the white tea is a blueberry mojito.



Sent from my iPad using Home Brew

 

[Hitz87]

Anyone?


Sent from my iPad using Home Brew

 

[exc503]

I'm in for some feedback on this also, have been toying with the idea of tea in a brew as well.

 

[guazzabuglio]

I've never made a tea IPA before, but I think you may be better off making some cold brew iced tea (with your tea of choice or mate) and adding it late in primary or right before bottling. This way you reduce the risk of over extracting, plus you can add only as much tea flavor as you want.