<br><br><div class="gmail_quote">On Fri, Jul 27, 2012 at 12:02 AM, Steve Killen <span dir="ltr"><<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
Greetings, brewers,<br><br>So we're on for brewing this weekend, Saturday afternoon in particular. Chatting with Joey tonight, he expressed interest in making a hefeweizen brewed with oolong tea leaves. We have a pretty solid hefe recipe in the form of JWheatz, so the real question is how to incorporate the oolong. I'll do some research to see where folks have taken this. I confess I'm intrigued. :)<br>
<br></blockquote><div><br>So, research leads me to conclude that a good start is to cold-steep some oolong with filtered water at least overnight (many folks did it for a few days), and then to pitch a couple cups of tea into the wort in the last 5-10 minutes of the boil. The cold steeping apparently sidesteps tannin extraction, and we can always add more at bottling if it doesn't taste oolong-y enough after primary fermentation has settled down. Maybe grabbing a jug of spring water from the store would be better than tap water, to ensure that no chloramines enter the wort?<br>
<br></div></div>-- <br>Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>| elvestinkle @ twitter<br>| <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br>
<br>Etsi provectus in sententiis sis<br>Esse parvulus in spiritus debes<br>