I am thinking of making a Green Tea Pale Ale with Jasmine. I have had plenty of Green Tea in my day, but have limited experience with adding green tea or jasmine to beer. I was wondering if anyone had any recommendations as a starting point with both ingredients. I will probably add them both loose leaf as a flame out/WP addition, quite possibly dry hop with one or both of them as well. Likely a very simple pale ale recipe base with some low additions of NW hops late in the boil. Any tips or suggestions would be greatly appreciated.
try looking up information on Elysian brewing co. Jasmine IPA. It’s quite good with a noticeable jasmine contribution, but I don’t know how much they add or when. :-\
Can’t help you much on the green tea… unless you’re making ice cream! Mmmm
Check the ph of hot green tea and if it’s in the realm for a mash. If it’s okay try it as your brewing liquor. Adjust the ph if slightly off. Some green teas can have a delicate flavor. Others stronger. I call it “seaweedy.” Might as well eat a sheet of Nori.
Another idea would be to make a couple of pots of green tea, reduce it all down to a pint to concentrate the flavor. If it tastes good use that with your priming sugar, or with out if you force carbonate.
I was thinking of using either citra/amarillo and sorachi ace,14g/5gal at 10min and knockout.
I probably will layer the jasmine and green tea by late WP additions and dry hopping. Just not sure on the amounts and when.
I like your ideas Steve, my one concern is that boiling tea, like coffee, is not recommended because it extracts too many tannins. That being said, mash hopping and first wort hopping, are a similar concept and the opposite of expected result happens would great success. Boiling it down and reducing it I think may be a bad idea as it would concentrate these tannins. Could one make an extract with vodka and still retain the aromatics of the green tea and jasmine? Thanks for all the help guys!
Would the cold press method that can be used for coffee extraction work with tea? You could try cold steeping the tea leaves for 24 hours or so and add to the secondary. No idea if that would work, just a thought.
Cold steeping for a long time to avoiding tanins is good, then concentration. Steeping in a neutral spirit is also a good bet. You’d get a better and more sanitary extraction with the latter.
I would throw them in at knockout, because that’s how you make tea. And I’d aim for about a 1/2 gallon’s worth of tea for my first try.
There is an advantage to doing a cold steep and dosing later though, since you can control the amount you add and dial it in. In that case I would essentially make a really strong sun tea, at least 2x strength. Dose it into samples of the beer from there.
It sure looks like that’s all they do. Make some tea, cool it down, add some sugar and yeast, then charge $12 per bottle. If it’s popular, they’ll make a killing.
Their site says “12g sugar in each 6oz pour…” So 2g/fl.oz. How sweet is this stuff? Certainly the sugar is 100% fermentable, so it must be a very subtle sweetness.
I was thinking of adding some jasmine to the keg of a wet hop ale I recently made that just doesn’ have much hop character (these are only 2nd year cascades). The only question I had was how much jasmine to add.
When I make tea, I usually add 1tbsp per 16oz. I’m thinking half that amount might be a good starting point. I’ll do some testing tonight… put some pale ale in my tea pot and cold steep overnight.
