CaptainArgo
Active Member
- Joined
- Jan 25, 2014
- Messages
- 39
- Reaction score
- 5
Hey folks,
I have a good friend who really loves rooibos tea, and I thought I'd do a half-batch of a rooibos Irish red ale as an experiment / first foray into "flavored" beers. I figured that the loamy, earthy taste of the tea would work well with the roasty flavors of an Irish red, and the color should be pretty nice too.
Up until now, though, the few recipes I've done have been relatively straightforward; a saison, or a dry stout, with only a handful of specialty grains to steep or mash. Stuff I can put into BeerSmith. With the tea idea, I'm not really sure how to go about it. Should I steep it in the boil before adding the wort? Or should I make a gallon of tea and mix it with the wort in the fermenter? How much tea should I steep per gallon if I want a nice balance of tea and beer flavors?
Thanks for any tips you guys can offer
I have a good friend who really loves rooibos tea, and I thought I'd do a half-batch of a rooibos Irish red ale as an experiment / first foray into "flavored" beers. I figured that the loamy, earthy taste of the tea would work well with the roasty flavors of an Irish red, and the color should be pretty nice too.
Up until now, though, the few recipes I've done have been relatively straightforward; a saison, or a dry stout, with only a handful of specialty grains to steep or mash. Stuff I can put into BeerSmith. With the tea idea, I'm not really sure how to go about it. Should I steep it in the boil before adding the wort? Or should I make a gallon of tea and mix it with the wort in the fermenter? How much tea should I steep per gallon if I want a nice balance of tea and beer flavors?
Thanks for any tips you guys can offer