Australian Pale Tea Ale

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barabool

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Hi

Looking to experiment with some of the teas that are around at the moment but have no real idea on amounts.
I have posted a recipe below using a Australian Pale Ale as a base and then adding tea.
I plan to separate into 4 or 5 smaller batches and try different teas.

Any suggestions?



[SIZE=12.8000001907349px]Australian Pale Tea Ale[/SIZE]

[SIZE=12.8000001907349px]Type: All Grain[/SIZE]
Batch Size: 23.00 l
Boil Size: 28.00 l
Boil Time: 60 min
End of Boil Vol: 26.00 l
Final Bottling Vol: 22.00 l
Fermentation: Ale, Two Stage
Date: 17 Apr 2015
Equipment: Keg - BIAB
Efficiency: 72.00 %
Est Mash Efficiency: 72 %


Amt Name
4.50 kg Pale Malt, Ale (Barrett Burston) (2.0 SRM)
1.00 kg Wheat Malt, Dark (9.0 SRM)
0.50 kg Cara-Pils/Dextrine (2.0 SRM)
20.00 g Galaxy [14.00 %] - Boil 60.0 min
1 Whirlfloc Tablet (Boil 15.0 mins)
30.00 g Cascade [5.50 %] - Boil 10.0 min
1 pkg SafAle English Ale S-04
[SIZE=12.8000001907349px]1.00 tsp Yeast Nutrient (Primary 10.0 mins) [/SIZE]
30.00 g Flame out Tea (Primary 0.0 mins)
20.00 g Dry Hop Tea (Secondary 5.0 days)




Gravity, Alcohol Content and Color
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 33.9 IBUs
Est Color: 5.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
 
Suggestion?
I thought as I am only pulling out the bittering agents, any aroma or flavor oils would not be present.
What should I look out for?

Regards
 
just dunk a teabag in your beer glass...that way you dont have to spoil a whole 20L batch of perfectly good BEER.
 
Yeastieboys did a tea infused beer a little while ago, cant remember the name, earl grey was used I think from memory, was a nice beer.
 
Im starting to get interested....came back from Sri Lanka last year with some passionfruit infused tea from their highlands...havnet drunk much of it, but perhaps it might not be such a dumb idea to use some in a brew...
how much to add and when???..Bara, I see you are looking at 20g for 23 L ..is this based on anything or just a guess? Does it just go in as a dry-leaf addtion as per dry hopping? or do you do a mini boil/coffee plunger infusion?
 
HopDog also do a nice Pale Ale infused with Chai tea called Chai Fighter
 
Thanks for the link.
Ok so Gunamatta was dry leafed with 4g/litre for 4 days after fermentation so that means 92 grams for my 23 ltr brew.
I went down to T2 (tea shop) and they have so many different blends. Picked up this unbelievable smelling vanilla tea. May have to put that with a porter.
I told the serving girl what I wanted it for and she was really keen to taste the end product.

May have to do some tweaking.

Cheers
 
I've been meaning to do a mango tea infusion for ages now, I might have to bump it up on the to do list :)
 
Ok
Took your advice Yob and changed my bittering hop.

4.50 kg Pale Malt, Ale (Barrett Burston)
1.00 kg Wheat Malt, Dark (9.0 SRM)
0.50 kg Cara-Pils/Dextrine (2.0 SRM)
20.00 g Pacific Jade [13.00 %] - Boil 60.0 min
1 Whirlfloc Tablet (Boil 15.0 mins)
30.00 g Cascade [5.50 %] - Boil 10.0 min
1.0 pkg SafAle English Ale
1.00 tsp Yeast Nutrient (Primary 10.0 mins)
92.00 g Dry 'hop' Tea (In Primary for 4 days)

I'm thinking after cooling for adding the tea as I think tea has a lot of tannins.
Not sure if they are good, bad or just different compared to grain tannins?

Any thoughts?
 
Bara said:
I told the serving girl what I wanted it for and she was really keen to taste the end product.
May have to do some tweaking.
I love a good tweak. Get both at once if you can…...
 
Bara said:
Ok
Took your advice Yob and changed my bittering hop.

4.50 kg Pale Malt, Ale (Barrett Burston)
1.00 kg Wheat Malt, Dark (9.0 SRM)
0.50 kg Cara-Pils/Dextrine (2.0 SRM)
20.00 g Pacific Jade [13.00 %] - Boil 60.0 min
1 Whirlfloc Tablet (Boil 15.0 mins)
30.00 g Cascade [5.50 %] - Boil 10.0 min
1.0 pkg SafAle English Ale
1.00 tsp Yeast Nutrient (Primary 10.0 mins)
92.00 g Dry 'hop' Tea (In Primary for 4 days)

I'm thinking after cooling for adding the tea as I think tea has a lot of tannins.
Not sure if they are good, bad or just different compared to grain tannins?

Any thoughts?
I made the Gunnamatta clone a while back and I dropped the tea leaves (T2 Earl Grey with blue flowers) in a hop sock and put that in the fermenter for only 3-4 days. I tried a bottle last night (one month after bottling) and it was nice - just enough of the tea character without being soapy or astringent. Nice aromatics as well.
 
Bara said:
Suggestion?
I thought as I am only pulling out the bittering agents, any aroma or flavor oils would not be present
No and no. Bittering hops can still provide plenty of varietal specifics - everything from flavour to dank resin.
It's a misconception that everything is neatly divided into bitter/flavour/aroma.
There will always be crossover.
Some hops are more neutral than others when used early. German Northern brewer is one. I'd just use something appropriate to a porter like ekg or challenger. Your cascade idea might work if you don't mind a shade of grapefruit mixed in with vanilla porter.
 
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