I wanna hear about your homebrew projects.
I’m not doing anything to wild but I’ve got a Munich lager and another Munich lager that are finishing off.
I wanna do another Munich lager, what do you think?
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Currently a belgian blond ale infused with black ceylon tea (added 7 g/l for about 4 minutes at flameout). It’s my first tea beer, I already did a very similar recipe minus the tea and it turned out great so I have relatively high hopes.
hops and tea? im excited for you. sounds like a gruit almost.
yea both. I was tempted to use only tea for bittering but figured I’d try something safer first for a few reasons.
- It’s hard to find information about how much tea to use to get an appropriate level of taste and bitterness.
- Virtually all of the english-language sources ^(seeing as I’m nowhere close to fluency in chinese or any other language that might have more sources available on this topic)^ I could find online were using both.
- Since the recipe it’s based on was such a success I figure even if you can’t really taste the tea in this, it should still turn out good. The only other change I made was replacing the yeast strain (I tried to pick a similar but cheaper yeast this time around). Though it’s also possible that eg. my temperature control during the mash the first time around was poor enough to have an impact, since that one was my first own brew ever.
- I’m not doing micro-brews at this point (am using a 25 liter pot) so I don’t want to risk making an undrinkable batch if I can help it.
I only have one fermentation vessel and I’ll be making a stout next (looking forward to that, I have it planned out already) but after that I’ll take into consideration the outcome of this brew for my next tea beer. I’ll be bottling it in just a few days here I think.
which hops? you can taste the mash, tea, and hops pre fermentation to get an idea of how bitter it became. a lot can happen during fermentation and bottling to change it but it does give a good idea of where you’re at.
Styrian Savinjski Golding, which I used both for bittering and aroma. I do already always taste the chilled wort post-boil after measuring the OG, mostly out of curiosity moreso since I don’t really yet have a clear grasp of what that might say about how the beer turns out. Interesting tip to taste the ingredients after taking them out. Although I only have one hop bag that I added all of the hops and tea into at different times, not sure if that complicates it (I used to not even have the one, but I figured it’d make siphoning, cleaning etc. easier). Would the “trash” (used mash, hops etc.) being bitter indicate that the beer will also be bitter or is it inversely related?
If it’s not bitter at all then the mash will be overly sweet and starchy. I would drink the gravity measurement sample rather than pour it back in.
I don’t drink the whole sample because it tastes so bad. But I don’t pour it back in either to minimise risk of contamination.
