mfdes
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I posted this into the wrong section for some unknown reason...
...
Just thought I'd share a recipe for a Tea Tree (Leptospermum scoparium) Kolsch I brewed recently.
Ausmas Tea Tree Kolsch (23L)
4.5 Kg Weyermann Pilsner malt
250 g Cara-Pils Dextrine
100 g torrefied whean
25 g Weyermann CaraAroma
60 g Hallertau 4% AA (90 minute boil)
100g Tea Tree (Leptospermum scoparium) branch tips (boil 5 minutes)
1/2 tsp Irish moss
1L starter White Labs WLP029 German Ale / Kolsh yeast
Mashed as a double decoction: 50 deg - 66 deg - 73 deg.
Fermented a week at 20 deg. (Fermentation was over in 4 days) in plastic, then 1 week secondary in glass, then 2 weeks in a keg to clarify and carbonate.
Stunned by the flavour, with the tea-tree obvious though not overpowering. It complements the Hallertau hops very well. Colour is yellow-pale gold. The yeast used is a very clean fermenter and the finish is quite malty to balance the aromatic tea tree (probably from the double decoction).
Looking forward to hearing whether others have used tea tree and what results they had. I first came across the concept in New Zealand when I had some Captain Cooker (brewed with Manuka, the same tea tree species), though mine is way paler.
Also looking forward to seeing how the tea tree flavour evolves over time.
Cheers,
MFS.
...
Just thought I'd share a recipe for a Tea Tree (Leptospermum scoparium) Kolsch I brewed recently.
Ausmas Tea Tree Kolsch (23L)
4.5 Kg Weyermann Pilsner malt
250 g Cara-Pils Dextrine
100 g torrefied whean
25 g Weyermann CaraAroma
60 g Hallertau 4% AA (90 minute boil)
100g Tea Tree (Leptospermum scoparium) branch tips (boil 5 minutes)
1/2 tsp Irish moss
1L starter White Labs WLP029 German Ale / Kolsh yeast
Mashed as a double decoction: 50 deg - 66 deg - 73 deg.
Fermented a week at 20 deg. (Fermentation was over in 4 days) in plastic, then 1 week secondary in glass, then 2 weeks in a keg to clarify and carbonate.
Stunned by the flavour, with the tea-tree obvious though not overpowering. It complements the Hallertau hops very well. Colour is yellow-pale gold. The yeast used is a very clean fermenter and the finish is quite malty to balance the aromatic tea tree (probably from the double decoction).
Looking forward to hearing whether others have used tea tree and what results they had. I first came across the concept in New Zealand when I had some Captain Cooker (brewed with Manuka, the same tea tree species), though mine is way paler.
Also looking forward to seeing how the tea tree flavour evolves over time.
Cheers,
MFS.
