oatmeal stout...with tea?

[beenjammin]

am new to extract brewing and i've been looking for a fairly simple recipe. my idea to use the oatmeal as a steeped grain with significantly lower quantities or roasted barley and flaked wheat...not sure what extract(s) to use...

mainly, my question is regarding the addition of tea...perhaps in the stead of aroma hops (i would still use bittering)...my intention is to give the beer a similar smoky aroma as to that of the black tea possibly imparting some mild tea flavour as well. Am i off the wall on this? or am i on to something?

i appreciate any responses

 

[Cap'n Jewbeard]

I wonder if this might not appeal to you. It's not too hard. I've adapted it substantially from a recipe at www.brewery.org, so it may not be perfectly formulated.

Smoked Porter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

12-A Porter, Brown Porter

Min OG: 1.040 Max OG: 1.052
Min IBU: 18 Max IBU: 35
Min Clr: 20 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 7.25
Anticipated OG: 1.048 Plato: 11.85
Anticipated SRM: 35.5
Anticipated IBU: 23.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.8 6.00 lbs. Briess LME- Dark America 1.035 23
6.9 0.50 lbs. Black Patent Malt America 1.028 525
6.9 0.50 lbs. Crystal 40L America 1.034 40
3.4 0.25 lbs. Chocolate Malt America 1.029 350


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Whole 9.00 20.1 60 min.
0.25 oz. Goldings - E.K. Whole 4.75 2.7 30 min.
0.25 oz. Goldings - E.K. Whole 4.75 0.9 3 min.


Yeast
-----

White Labs WLP004 Irish Stout


Notes
-----

Steep the specialty grains (smoked, patent, crystal, and chocolate) for 40
mins at 170.

 

[Beerrific]

If you want to do this I would recommend making the stout using a proven recipe, look at the recipe section here or ask. Then after secondary before bottling, add the tea. A little, taste, a little more, stop right before you think it is enough.

Use Earl Grey . I have never heard of this, it is interesting, may taste like sh!t, but what the hell its your beer, and this is why we homebrew.

 

[Cap'n Jewbeard]

Heh, dude... I might not use Earl Grey... it's got bergamot in it... which is essentially bitter orange. Now, if you were going to do a Belgian... OR some kind of crazy dark chocolate-bitter orange dessert beer...

Eh. I suggested using a little smoked malt so you wouldn't have to play around with tea on your first excursion into brewing. It's hard to do a good flavor from tea that will stand up to the beer.

Though there is a smoked tea you might want to drink if you like the flavor:

Lapsang Souchong, at Holy Mountain, tea importers I love.

 

[the_bird]

Tea is also likely to add an astringency to the brew that's not really appropriate or pleasant. I'd go with a wee bit of smoked malt, or if you're steeping (not mashing), an ounce of peated malt will give some smokey aroma (you don't really want to taste peated malt, but using an ounce or two gives some nice aromatics).

 

[beenjammin]

thanks all for the replies...i'm going to try the tea for better or worse in addition to a proven recipe most likely...the curiosity is killing me...the lapsang is actually the tea that gave me the idea, for some reason that tea always reminds me of beer...i'll let you all know what happens in a few weeks

 

[ajf]

If you are going to use oatmeal (or any other unmalted grain), you will need to mash with malt to convert the starches into sugar. It is possible to do this with extract, but you will need to find some distatic malt extract..

-a.