My plan for my next brew is to make a 4 gallon batch of base APA and split it into four one-gallon batches; one control with no tea, and three that will have pu-er tea added in different ways: one cold-brewed (and pasteurized?) added before primary, one cold-brewed (and pasteurized?) added post-primary, but in the primary fermenter, hence not calling it "secondary", and one "dry-hopped" with tea leaves post-primary.
I'm thinking I'll shoot for an ABV around 4-5% and IBU around 30 so I don't overpower the tea.
I'm thinking something along the lines of:
7 lb. 2-row
.5 lb. biscuit (10 SRM)
.25 lb. cara-pils
.3 oz. nugget @ 60 min. (~23 IBU)
.5 oz. cascade @ 5 min. (~4 IBU)
Mash 152-154, ferment with US-05 at 64, rising to 68 over 4-5 days. I also have S-04, and Nottingham that I would consider for this particular beer if recommended.
Any suggestions on the recipe? This being only my fourth beer, I'm still very new to recipe formulation. I'm stuck with 2-row for a base, but the biscuit 10 (locally-roasted from the same 2-row I'm using) is mostly a placeholder to indicate that I don't think the cheap, off-brand 2-row I'm using will carry a beer on its own.
Hops suggestions would be good as well, since I'm not sure what would complement the full-bodied, slightly-earthy tea. I want hop flavor and I love the "C-hops", but I also want the tea to make a notable contribution. If it helps, my current arsenal (which covers about half of what I can get at reasonable prices) is Chinook, Cascade, Citra, Mosaic, Nugget, and East Kent Goldings.
Finally, one more question: dry hopping with hops isn't considered an infection risk, but what about dry tea leaves? Do I want to treat the tea like most other non-hop secondary additions and kill any bugs before I add it in, or should I just toss it in dry like a dry-hop? If I need to somehow sanitize or pasteurize, how would I do that with dry tea leaves without changing the flavor?
I'm thinking I'll shoot for an ABV around 4-5% and IBU around 30 so I don't overpower the tea.
I'm thinking something along the lines of:
7 lb. 2-row
.5 lb. biscuit (10 SRM)
.25 lb. cara-pils
.3 oz. nugget @ 60 min. (~23 IBU)
.5 oz. cascade @ 5 min. (~4 IBU)
Mash 152-154, ferment with US-05 at 64, rising to 68 over 4-5 days. I also have S-04, and Nottingham that I would consider for this particular beer if recommended.
Any suggestions on the recipe? This being only my fourth beer, I'm still very new to recipe formulation. I'm stuck with 2-row for a base, but the biscuit 10 (locally-roasted from the same 2-row I'm using) is mostly a placeholder to indicate that I don't think the cheap, off-brand 2-row I'm using will carry a beer on its own.
Hops suggestions would be good as well, since I'm not sure what would complement the full-bodied, slightly-earthy tea. I want hop flavor and I love the "C-hops", but I also want the tea to make a notable contribution. If it helps, my current arsenal (which covers about half of what I can get at reasonable prices) is Chinook, Cascade, Citra, Mosaic, Nugget, and East Kent Goldings.
Finally, one more question: dry hopping with hops isn't considered an infection risk, but what about dry tea leaves? Do I want to treat the tea like most other non-hop secondary additions and kill any bugs before I add it in, or should I just toss it in dry like a dry-hop? If I need to somehow sanitize or pasteurize, how would I do that with dry tea leaves without changing the flavor?
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
