Old Twiggy - thoughts?

[abrix]

Just wanted to post a recipe I'm planning for the weekend to see what folks think. After trying a Yerba Mate beer a couple months back, I wanted to brew something that would showcase the earthy flavor of kukicha (twig) tea. (Wikipedia it.) That, along with my curiosity about hops-less beers (I'm drinking my sage-barleywine as I type this) led me to the following recipe, patterned after a reddish mild ale. Comments?

Old Twiggy (5 gallons)

Mash @ 150 F for 60 minutes:
- 5 lbs pale malt
- 1 lb crystal malt (10 deg L)
- 3 oz chocolate malt
- 4 oz rye malt
- (1.5 lb cane sugar in kettle)

For boil:
- 1 oz dried sage (60 min)
- 0.5 oz roasted dandelion root (30 min)
- 32 oz brewed kukicha tea (secondary or at bottling)

Finings (maybe...haven't used before)
- 3 oz isinglass per 5 gallons

My biggest concern is whether 1/2 oz of roasted dandelion root is going to overwhelm the nutty/earthy tea flavor, but I think I want it for the bitterness. I suspect this will be tasty even if it doesn't truly *showcase* the tea...

 

[TexLaw]

Well, you've certainly stumped me on that dandelion root question, but you've intrigued me with the recipe. Please do update us on how this turns out!


TL

 

[abrix]

Better late than never? The dandelion was not too much, though the sage was. For such an earthy-flavored beer, the sage contributed too much 'bright' herbal flavor. I really enjoyed the flavor of the tea in this beer.