Modifying an old recipe I have for a Green Tea Imperial IPA. Going to move to a two stage dry hopping instead of single in hopes to bring out more of the tea. Estimages of 1.090 OG and 87 - 90 IBU's. I'm thinking I should get more tea flaver vs. throwing it all in at once in a single stage dry hop. Brewing this on Monday I believe...
Here is the general breakdown. Any thoughts?
16lbs - Pale Malt (Maris)
1lb - Crystal 20
3 tsp - Gypsum
2oz - Warrior - 60min
1oz - Crystal - 15min
1oz - Pacifica - 15min
London Ale III Yeast
Rack to secondary after 7 days and dry hop with:
1oz - Crystal - Leaf
1oz - Hallertauer - Leaf
Rack to third after additional 7 Days and finish with:
1oz - Sorachi Ace - Leaf
4oz - Green Tea Leaves
Bottle after 7 days in third... enjoy.
How did this turn out?
Are you shooting for that minty profile from the tea? If so, have you considered using something like Glacier hops to accentuate that?
Hey Brian, it got brewed last weekend. I'm dry hopping it tomorrow & transfering to secondary. The color & smell were amazing BTW. I swapped the pacifica for hallertauer in the boil and didn't use the gypsum (forgot).
At the time of bottling I'm going to take 1 gallon and use a cold pressed green tea, 1 gallon will be dry leafed, 1 gallon will be a combination, and the rest will be have no tea (control).
The OG came in at 1.070 instead of 1.090 so that was a little off, but overall we'll see what happens! It should be ready in about 2 -3 weeks for tasting & would love to have your opinion on it.