You can bet this is going into the State Fair this year!
Here is the recipe, for the record:
1 lbs crushed carapils malt for body, foam
3.15 lbs Wheat Malt extract
3.15 lbs Pilzen Extract
.5 lbs light DME
Saaz hops (1 oz @ 3.6 a)
Jasmine tea (2 oz)
Sencha
lavender
heather tips
WYeast - Bravarian wheat
#1 Steep grains at 65-70˚ C for 30 min, remove and sparge
#2 Steep 1 oz tea mix (60% jasime, 40% sencha) while temperature is rising. 70˚ C -> 90ยบ C. Remove and add malts.
# 3 Boil 1 oz saaz for 60 min, chill.
# 4 Brew 1 gallon of strong jasmine tea. Adjuncted with heather tips, and lavender (couldn't help my self. I need to keep the floral lavender/jasmine flavor there!) .6 oz lavender, .4 oz sencha, .1 oz lavender, .3 oz heather tips. Brew for 10 min. Remove tea, then boil briefly.
# 5 mix in boiling tea to chilled wart. Pitch yeast.
#6 6-12 hours later, dry hop with jasmine tea. (I dry hopped right away and it all blew off)
1 lbs crushed carapils malt for body, foam
3.15 lbs Wheat Malt extract
3.15 lbs Pilzen Extract
.5 lbs light DME
Saaz hops (1 oz @ 3.6 a)
Jasmine tea (2 oz)
Sencha
lavender
heather tips
WYeast - Bravarian wheat
#1 Steep grains at 65-70˚ C for 30 min, remove and sparge
#2 Steep 1 oz tea mix (60% jasime, 40% sencha) while temperature is rising. 70˚ C -> 90ยบ C. Remove and add malts.
# 3 Boil 1 oz saaz for 60 min, chill.
# 4 Brew 1 gallon of strong jasmine tea. Adjuncted with heather tips, and lavender (couldn't help my self. I need to keep the floral lavender/jasmine flavor there!) .6 oz lavender, .4 oz sencha, .1 oz lavender, .3 oz heather tips. Brew for 10 min. Remove tea, then boil briefly.
# 5 mix in boiling tea to chilled wart. Pitch yeast.
#6 6-12 hours later, dry hop with jasmine tea. (I dry hopped right away and it all blew off)
No comments:
Post a Comment