The following beer recipe is featured in the May/June 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy of Mary Izett
Spice things up a bit with an uncommon beer addition – tea! This recipe from Mary Izett allows use of any type of tea you’d like, just be careful with those that are typically bitter if you don’t want a very bitter beer.
- 7.7 lb (3.5 kg) two-row pale malt (91.8%)
- 11 oz (312 g) Carahell malt (8.2%)
- 1.1 oz (31 g) Mount Hood pellets, 5.5% a.a. (60 min)
- ADDITIONAL INGREDIENTS
- American ale yeast (1 packet)
- 4 bags of herbal tea per gallon of beer
- De-chlorinated water
Yield: 5.5 US gal
Original Gravity: 1.042
Final Gravity: 1.009
Tea varieties that work with this malt bill include tropical fruits like mango and passion fruit, citrus blends, and delicate fruits like blueberry, strawberry, and peach. Mash at 153° F (67° C) for 60 minutes, collect runoff, add hops, and boil. Ferment at 68° F (20° C) for 7–10 days or until final gravity is reached. Prepare teas by adding 1/2 cup (118 mL) boiled water per 4 tea bags and steeping for 15–20 minutes. Add tea to bottling bucket or keg. Adjust amount of tea up or down for more or less flavor.
Partial Extract Version
Substitute 5.62 lb (2.55 kg) light malt extract syrup for pale two-row. Steep Carahell malt in de-chlorinated, 158° F (70° C) water for one hour. Drain and rinse grains with hot de-chlorinated water to desired boil volume and dissolve extract completely. Bring to a boil, add hops, and proceed as above.
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.