Sunday, October 24, 2010

Oriental Amber

OG 1.052

It's 10:30a.m. on Sunday morning and this has been our morning agenda:
  • Brew coffee, drink coffee.
  • Eat breakfast.
  • Sanitize beer equipment.
  • Wash dishes.
  • Clean kitchen.
  • Begin brewing process.
  • Scan photos.
  • Listen to NPR.
  • Brew.
  • Clean kitchen.
  • Wash floors.
It has been a busy morning. We woke up this morning on the creative side of the bed. (Beer translation: Instead of following a recipe book or using a kit, we decided to make our own experimental amber ale.)

We have loads of tea and have enjoyed adding it to our brews. (Past batches have included: hibiscus green tea wheat, sangria tea ale & white tea steam). Today we decided to go with an oriental tea straight from the non-homelands of Germany (Rotbuschtee Orientalische).

Without further ado here is the recipe. (Please note: This is an experimental amber, and while we are confident it will turn out delicious, we aren't making any promises :)).

1 lb. crystal medium
6.6 lb. amber malt extract
.5 ga. Rotbuschtee Orientalische tea (steep apart from wort until very strong & add with boiling hops)
1 lb. honey (add with finishing hops)
1 oz. amarillo hops (boiling)
1 oz. cascade hops (finishing)
1056 American ale liquid yeast (Wyeast)
OG: 1.052

Do let us know if you have any questions. We'll be sure to post our review of the final product in the months to come.

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