Brewing a simple 1.048ish Saison and want to throw some green tea at end of boil. 12 gallon batch. Anyone have an idea how many oz? I was thinking to start at 2 oz and dry tea it if I wanted more.
how many teaspoons (spoons for stirring tea rather than the measuring kind) would 2 oz be? about 10? I always figure when making tea 1 teaspoon per cup + 1 for the pot. with black tea I would think that would WAY too much for a beer as you want a suggestion rather than a cup of tea but green tea is so mild in flavor I would think you would want quite a bit more than with black. probably not 192 tea spoons full but maybe 50?
okay 2 grams per 100ml for tea. (google-fu)
so 2 oz is 56.5 grams, enough for 28.25 servings of tea. I would go with 3 oz at least.
I almost wonder if you should make a strong tea and add to taste as packaging. I think the reason you are not supposed to use water that has been boiling for a long time or boiled over and over to make tea has to do with dissolved o2. after a long boil there is going to be little or no o2 in the wort.
just a thought.
Yeah, just went to a Fancy tea place and they sold me on some oolong. Fermented tea! Hells yeah, that makes sense.
She also recommended to make a string batch and adding that to fermentor rather than steeping tea during whirlpool since tea tastes bad if steeped too long. Makes sense.
Right, good point. Definitely needs to be added to taste.
+1
Do some testing by adding a given quantity of steeped tea to a known sample size of beer. I would imagine different teas require differing doses.
Sounds interesting. I’ll check back to hear your results.
Going to just add to the whole batch! It’s 10 gallons, that is a small measured amount! 
Sounds like a good starting point.
Drew the Saison Master has probably done it. Maybe send him a PM…
Search for Jasmine Dragon:
I cheated though and made a green tea extract.
Thanks!
Funkwerks sometimes puts green tea in their saison in the tasting room. They do 2oz of green tea to 5 gallons of beer. They add it to the keg 1-2 days before putting the keg on the tap and leave the tea in there until the keg runs out. Not sure if that volume would be the same amount to use at flameout.
wow drew, I just read that recipe, that saison finishes at 1.017? that seems sweet. especially with a 65c mash temp. Is that a typo?
The lighter (greener) the tea, the lower the temperature that it’s supposed to be steeped at. Tea is best not boiled at all. Black tea can be steeped at like 180F, while green tea is steeped much lower. I seem to recall 160F to 140F was the recommendation.
At best, green tea would be steeped at the later stage of the whirlpool. I do like the ideas of adding the tea directly at kegging.
That’s definitely a type - it finished at 1.007
shrimp eyes.
that is how the instructions describe when to pour the water on green tea. when there are bubbled the size of shrimps eyes coming off the bottom of the pot. I’ve always interpreted that as just before the simmer.
So, what a disaster! First batch I have made on my homebrew system in months. And I forgot to make pH adjustments for a very pale beer. Just forgot, until I noticed I didn’t have any hot break. “Oh crap, forgot lactic and calcium chloride”. Added a little lactic to boil but never got much break. Missed OG by 8 points. Put work in fermentation chamber to chill to pitching temps and when I came in next morning the Ranco malfunctioned and froze the wort. Seriously. Guess I’ll take another stab at it next week. Wack!
Did you ever try this again? I plan to add green tea using the “dry tea” method. I was curious as to what if any conclusions you made.
I am thinking about adding 2 oz for a week after fermentation is completed.
I knew pro brewers couldn’t homebrew. ;D
I ended up making a batch and adding the green tea (hot tea, extract, strong batch) directly to the keg. Still playing around with amounts.
The tea person at the respectable coffee/tea place I got my tea from said that long extraction of tea leaves removes unwanted flavors. Being a green tea drinker I suddenly knew exactly what she was talking about. That said, she wasn’t talking about cold extraction but you may want to cold extract tea in water first and see how it turns out.
Not well, anyway.