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Date: 12 Jun 2006 12:27:40
From: Ryan Case
Subject: Had a curious thought this weekend.
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I tapped a keg of IPA that turned out to be more of a heavily hopped
barley wine and noticed a slight iced tea aftertaste. It wasn't terribly
prominent, nor was it unpleasant, but it was there.
So I got to thinking and figured I would put it to the group. Has anyone
ever done/considered an alcoholic iced tea?
Say for a five gallon batch you bill looked a little like this:
10lbs 2-row
In the boil you would add an appropriate number of Lipton tea bags for 5
gallons and some mint leaves in a hop bag.
Use a very clean finishing yeast like California Ale.
Let it ferment out, transfer to secondary for a couple weeks, crash cool
for clarity and bottle in 2-liter soda bottles without priming.
Serve over ice on Yakima's 101-104 August afternoons.
Any thoughts?
Ryan (It's amazing how your mind will wander after a Sunday of working
on the house.)
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Date: 12 Jun 2006 15:51:54
From: Jerry Z
Subject: Re: Had a curious thought this weekend.
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Ryan Case wrote:
> >SNIPPED FOR BREVITY<
> So I got to thinking and figured I would put it to the group. Has anyone
> ever done/considered an alcoholic iced tea?
>
I've never tried it, but my first thought it the tannins that you'd
extract into the wort might affect the overall flavor in a different
way than you may expect. Still worth trying on a limited scale (say a
2.5 gallon half batch?) as an experiment. If you like it, you can
always brew more. If you get results that are less than desirable, it
doesn't break the heart to dump a half batch as much as it would a full
batch....
Jerry
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Date: 12 Jun 2006 16:03:31
From: Ryan Case
Subject: Re: Had a curious thought this weekend.
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Jerry Z wrote:
> Ryan Case wrote:
>>> SNIPPED FOR BREVITY<
>> So I got to thinking and figured I would put it to the group. Has anyone
>> ever done/considered an alcoholic iced tea?
>>
>
>
>
> I've never tried it, but my first thought it the tannins that you'd
> extract into the wort might affect the overall flavor in a different
> way than you may expect. Still worth trying on a limited scale (say a
> 2.5 gallon half batch?) as an experiment. If you like it, you can
> always brew more. If you get results that are less than desirable, it
> doesn't break the heart to dump a half batch as much as it would a full
> batch....
>
> Jerry
>
Maybe I will try it in weeks to come with about a gallon. 5 Gallons is
actually a half batch for me, but I am leary that it could turn out
quite bad too, so I am thinking that a gallon would be more appropriate
for experimenting with. And a Gallon or so can be fermented in three
growlers so as to not take up any precious "ale space". Not to mention
the amount of time saved by doing a gallon. I could do the boil on the
stove.
I will let you guys know how it turns out.
Ryan
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Date: 13 Jun 2006 00:33:40
From: Scott Sellers
Subject: Re: Had a curious thought this weekend.
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Ryan Case <usenet@jamesrobert.us >:
>Jerry Z wrote:
[...]
>>
>> I've never tried it, but my first thought it the tannins that
>> you'd extract into the wort might affect the overall flavor in
>> a different way than you may expect. Still worth trying on a
>> limited scale (say a 2.5 gallon half batch?) as an experiment.
>> If you like it, you can always brew more. If you get results
>> that are less than desirable, it doesn't break the heart to
>> dump a half batch as much as it would a full batch....
>>
>Maybe I will try it in weeks to come with about a gallon. 5
>Gallons is actually a half batch for me, but I am leary that it
>could turn out quite bad too, so I am thinking that a gallon
>would be more appropriate for experimenting with. And a Gallon
>or so can be fermented in three growlers so as to not take up
>any precious "ale space". Not to mention the amount of time
>saved by doing a gallon. I could do the boil on the stove.
>I will let you guys know how it turns out.
You'll get less over-the-top tannins/astringency if you don't
boil the tea (same as with grains). I'd add it at flameout, then
remove it after 5-10 minutes. Or, you could add it to secondary,
like a sun tea.
Scott S
--
Scott Sellers
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Date: 12 Jun 2006 22:16:43
From: Kyle
Subject: Re: Had a curious thought this weekend.
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You might try looking up the Elysian's Avatar, a jasmine IPA. A
single pint is pretty good but not the type of beer I'd be drinking
two or three of-- the flavor is a bit overwhelming.
Since you're in Yakima you might be able to find it locally. I know
they have bottled it in the past but I'd guess distribution from
Seattle is fairly limited.
-Kyle
In article <128rg1m5pbfdh40@corp.supernews.com >,
Ryan Case <usenet@jamesrobert.us > wrote:
>I tapped a keg of IPA that turned out to be more of a heavily hopped
>barley wine and noticed a slight iced tea aftertaste. It wasn't terribly
>prominent, nor was it unpleasant, but it was there.
>
>So I got to thinking and figured I would put it to the group. Has anyone
>ever done/considered an alcoholic iced tea?
>
>Say for a five gallon batch you bill looked a little like this:
>
>10lbs 2-row
>
>In the boil you would add an appropriate number of Lipton tea bags for 5
>gallons and some mint leaves in a hop bag.
>
>Use a very clean finishing yeast like California Ale.
>
>Let it ferment out, transfer to secondary for a couple weeks, crash cool
>for clarity and bottle in 2-liter soda bottles without priming.
>
>Serve over ice on Yakima's 101-104 August afternoons.
>
>Any thoughts?
>
>Ryan (It's amazing how your mind will wander after a Sunday of working
>on the house.)
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Date: 12 Jun 2006 20:37:01
From: Dick Adams
Subject: Re: Had a curious thought this weekend.
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Ryan Case <usenet@jamesrobert.us > wrote:
> I tapped a keg of IPA that turned out to be more of a heavily
> hopped barley wine and noticed a slight iced tea aftertaste.
> It wasn't terribly prominent, nor was it unpleasant, but it
> was there.
I'm always there for an IPA or a Strong Ale.
> So I got to thinking and figured I would put it to the group.
> Has anyone ever done/considered an alcoholic iced tea?
I don't care for ice tea straight up and I never serve it. If
someone does serve it, I ask for rum to go with it.
> Say for a five gallon batch you bill looked a little like this:
> 10lbs 2-row
That's not going to get above 4.5% ABV, but that's ok if it is a
thirst quencher brew.
> In the boil you would add an appropriate number of Lipton tea
> bags for 5 gallons and some mint leaves in a hop bag.
>
> Use a very clean finishing yeast like California Ale.
>
> Let it ferment out, transfer to secondary for a couple weeks,
> crash cool for clarity and bottle in 2-liter soda bottles
> without priming.
Unless you are drinking a lot of this stuff (I hope not), you
are open to oxidation in the 2-liter bottles after 6-8 weeks.
> Serve over ice on Yakima's 101-104 August afternoons.
>
> Any thoughts?
>
> Ryan (It's amazing how your mind will wander after a Sunday of
> working on the house.)
The lesson to be learned is to live with several women so that
the division of labor results in a decreased workload.
Dick
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Date: 12 Jun 2006 14:01:31
From: Ryan Case
Subject: Re: Had a curious thought this weekend.
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Dick Adams wrote:
> Ryan Case <usenet@jamesrobert.us> wrote:
>
>> I tapped a keg of IPA that turned out to be more of a heavily
>> hopped barley wine and noticed a slight iced tea aftertaste.
>> It wasn't terribly prominent, nor was it unpleasant, but it
>> was there.
>
> I'm always there for an IPA or a Strong Ale.
Yeah, I could have been a lot more upset about the outcome of it. I
pretty much knew what I was getting into before I kegged it. The OG was
around 1.070 and it finished at 1.001. If you look back in the group it
was the brew I was asking about fixing the body on a few weeks ago. All
I ended up doing was dry hopping it and then kegging.
>
>> So I got to thinking and figured I would put it to the group.
>> Has anyone ever done/considered an alcoholic iced tea?
>
> I don't care for ice tea straight up and I never serve it. If
> someone does serve it, I ask for rum to go with it.
I don't mind it. Probably have it 20 or so times a summer.
>
>
>> Say for a five gallon batch you bill looked a little like this:
>> 10lbs 2-row
>
> That's not going to get above 4.5% ABV, but that's ok if it is a
> thirst quencher brew.
That was the idea.
>
>> In the boil you would add an appropriate number of Lipton tea
>> bags for 5 gallons and some mint leaves in a hop bag.
>>
>> Use a very clean finishing yeast like California Ale.
>>
>> Let it ferment out, transfer to secondary for a couple weeks,
>> crash cool for clarity and bottle in 2-liter soda bottles
>> without priming.
>
> Unless you are drinking a lot of this stuff (I hope not), you
> are open to oxidation in the 2-liter bottles after 6-8 weeks.
I could easily see a family bbq going through four or five 2-liter
bottles on a hot August Sunday. Say ten adults, three or four glasses
over a three to four hour period. That makes 30-40 glasses....
I wouldn't want to try to make it to keep though.
>
>> Serve over ice on Yakima's 101-104 August afternoons.
>>
>> Any thoughts?
>>
>> Ryan (It's amazing how your mind will wander after a Sunday of
>> working on the house.)
>
> The lesson to be learned is to live with several women so that
> the division of labor results in a decreased workload.
But if married, or house kept, women tend to not climb ladders to finish
exterior trim on remodels then all I have done is increase the nagging
load in relationship to the work load.
I can see how your idea works with the house work that my wife does, but
for the work that falls solely to me it seems like it would work in
reverse. LOL.
Ryan
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Date: 12 Jun 2006 13:31:16
From: nickstrachan
Subject: Re: Had a curious thought this weekend.
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Ryan Case wrote:
> I tapped a keg of IPA that turned out to be more of a heavily hopped
> barley wine and noticed a slight iced tea aftertaste. It wasn't terribly
> prominent, nor was it unpleasant, but it was there.
>
> So I got to thinking and figured I would put it to the group. Has anyone
> ever done/considered an alcoholic iced tea?
>
> Say for a five gallon batch you bill looked a little like this:
>
> 10lbs 2-row
>
> In the boil you would add an appropriate number of Lipton tea bags for 5
> gallons and some mint leaves in a hop bag.
>
> Use a very clean finishing yeast like California Ale.
>
> Let it ferment out, transfer to secondary for a couple weeks, crash cool
> for clarity and bottle in 2-liter soda bottles without priming.
>
> Serve over ice on Yakima's 101-104 August afternoons.
>
> Any thoughts?
>
> Ryan (It's amazing how your mind will wander after a Sunday of working
> on the house.)
Well Im more apt to just add vodka and call it a Long Island Ice tea as
we do here in NY, But due to all the hard iced teas available here in
the stores labled "malt liquour" I'd say your not on the wrong track...
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Date: 12 Jun 2006 14:44:13
From: bregent
Subject: Re: Had a curious thought this weekend.
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In article <1150144276.695452.211750@f14g2000cwb.googlegroups.com >, nickstrachan
says...
>
>
>Ryan Case wrote:
>> I tapped a keg of IPA that turned out to be more of a heavily hopped
>> barley wine and noticed a slight iced tea aftertaste. It wasn't terribly
>> prominent, nor was it unpleasant, but it was there.
>>
>> So I got to thinking and figured I would put it to the group. Has anyone
>> ever done/considered an alcoholic iced tea?
>>
>> Say for a five gallon batch you bill looked a little like this:
>>
>> 10lbs 2-row
>>
>> In the boil you would add an appropriate number of Lipton tea bags for 5
>> gallons and some mint leaves in a hop bag.
>>
>> Use a very clean finishing yeast like California Ale.
>>
>> Let it ferment out, transfer to secondary for a couple weeks, crash cool
>> for clarity and bottle in 2-liter soda bottles without priming.
>>
>> Serve over ice on Yakima's 101-104 August afternoons.
>>
>> Any thoughts?
>>
>> Ryan (It's amazing how your mind will wander after a Sunday of working
>> on the house.)
>
>
>Well Im more apt to just add vodka and call it a Long Island Ice tea as
>we do here in NY, But due to all the hard iced teas available here in
>the stores labled "malt liquour" I'd say your not on the wrong track...
Those malt alcopop beverages are only made that way to comply with beverage
laws. Beverage manufacturers are not allowed to market ready to drink bevs made
with distilled spirits. If they could, they would simply use neutral spirits and
mix them with flavorings to 5% ABV. As it is, they are allowed to brew malt
beverages to about ~5%abv, then filter out all malt color and flavor, and then
add back their choice of flavors (iced tea, lemonade, etc). Net result are
probably the same, but the first is much easier to achieve at home.
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Date: 13 Jun 2006 04:58:11
From: yddraig
Subject: Re: Had a curious thought this weekend.
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Scott Sellers wrote:
> Ryan Case <usenet@jamesrobert.us>:
>
>
> >Jerry Z wrote:
> [...]
> >>
> >> I've never tried it, but my first thought it the tannins that
> >> you'd extract into the wort might affect the overall flavor in
> >> a different way than you may expect. Still worth trying on a
> >> limited scale (say a 2.5 gallon half batch?) as an experiment.
> >> If you like it, you can always brew more. If you get results
> >> that are less than desirable, it doesn't break the heart to
> >> dump a half batch as much as it would a full batch....
> >>
>
> >Maybe I will try it in weeks to come with about a gallon. 5
> >Gallons is actually a half batch for me, but I am leary that it
> >could turn out quite bad too, so I am thinking that a gallon
> >would be more appropriate for experimenting with. And a Gallon
> >or so can be fermented in three growlers so as to not take up
> >any precious "ale space". Not to mention the amount of time
> >saved by doing a gallon. I could do the boil on the stove.
>
> >I will let you guys know how it turns out.
>
> You'll get less over-the-top tannins/astringency if you don't
> boil the tea (same as with grains). I'd add it at flameout, then
> remove it after 5-10 minutes. Or, you could add it to secondary,
> like a sun tea.
>
> Scott S
>
> --
> Scott Sellers
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Date: 18 Jun 2006 21:27:35
From: David M. Taylor
Subject: Re: Had a curious thought this weekend.
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"Ryan Case" <usenet@jamesrobert.us > wrote in message
news:128rg1m5pbfdh40@corp.supernews.com...
>I tapped a keg of IPA that turned out to be more of a heavily hopped barley
>wine and noticed a slight iced tea aftertaste. It wasn't terribly
>prominent, nor was it unpleasant, but it was there.
>
> So I got to thinking and figured I would put it to the group. Has anyone
> ever done/considered an alcoholic iced tea?
>
> Say for a five gallon batch you bill looked a little like this:
>
> 10lbs 2-row
>
> In the boil you would add an appropriate number of Lipton tea bags for 5
> gallons and some mint leaves in a hop bag.
>
> Use a very clean finishing yeast like California Ale.
>
> Let it ferment out, transfer to secondary for a couple weeks, crash cool
> for clarity and bottle in 2-liter soda bottles without priming.
>
> Serve over ice on Yakima's 101-104 August afternoons.
>
> Any thoughts?
Yes, I've tried making an Earl Grey Porter once, still have a couple of
bottles on hand. The result was quite disgusting -- way over the top, and
astringent. From time to time, I open a bottle to see if it's mellowed
(it's been a couple years since I brewed it), and the Earl Grey flavor and
aroma is still quite strong. I can usually finish about half a bottle but
no more, the rest gets dumped down the drain, it is too much, too
over-the-top. However, I can't say for sure whether any and all tea beers
would necessarily be bad. In my case, I used too much, and the oil of
bergamot (inherent in Earl Grey) is overwhelming. Had I used regular black
tea, the results may have been different. However, the beer is decidedly
astringent, no doubt from tannins in the tea leaves. I believe I added
about 4 teabags to a 2.5 gallon batch, in "dry hop" fashion (added at room
temp to the secondary) and left in for about a week. If I had used only one
teabag, maybe the tea would not have been so overpowering, and might have
added a nice undertone or hint of something other than just your standard
porter. IF I ever try something like this again, I would go very light on
the tea, maybe only one or two teabags for a 5-gallon batch, just to give
the beer the slightest hint of tea. I would certainly not put in anywhere
near as much as I did the last time.
Hope my experience helps you in some way.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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