Thai Iced Tea Ale - Beer Recipe - Brewer's Friend

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Thai Iced Tea Ale

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 125 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stuart Gorman
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday January 30th 2018
1.051
1.010
5.4%
12.2
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb American - Pilsner110 lb Pilsner 37 1.8 55.6%
55 lb American - Wheat55 lb Wheat 38 1.8 27.8%
20 lb Flaked Oats20 lb Flaked Oats 33 2.2 10.1%
8 lb German - Acidulated Malt8 lb Acidulated Malt 27 3.4 4%
5 lb Lactose (Milk Sugar)5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.5%
198 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 60 min 9.41 8.6%
1 lb Saphir1 lb Saphir Hops Pellet 4.25 Boil 5 min 2.83 45.7%
1 lb Saphir1 lb Saphir Hops Pellet 4.25 Boil 0 min 45.7%
2.19 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 lb Ceylon Black Tea Spice Boil --
2 lb Sweet Orange Peel Spice Boil --
1 lb Star Anise Spice Boil --
2 lb Tamarind Spice Boil --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 3584 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2 Volumes
 
Target Water Profile
Light and Sweet and Smooth
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 6 16 90 52 80
Want significant Chloride for roundness. Starting with Filtered Knoxville Water. Will add gypsum just to get some sulfate for dryness and a good amount of Calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 gal Sacch Rest Infusion -- 148 °F 90 min
80 gal Fly Sparge Slowly Sparge -- 168 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 102.81 gal (411.25 qt). Suggest reducing initial water volume to 11.61 gal (46.42 qt) and adding 90.81 gal (363.25 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 78.17 gal (312.66 qt) 62.73 250.9  
Strike water volume at mash thickness of 1.3 qt/lb 62.73 250.9  
Mash volume with grains 78.17 312.7  
Grain absorption losses -24.13 -96.5  
Remaining sparge water volume (equipment estimates 64.07 g | 256.3 qt) 86.65 346.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 102.42 g | 409.7 qt) 125 500  
Volume increase from sugar/extract (late additions) 0.39 1.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.31 -5.3  
Post boil Volume 100 400  
Going into fermentor 100 400  
Total: 149.38 597.5
Equipment Profile Used: System Default
 
Notes

This ale should be light, sweet, and creamy and the color should come from the addition of black tea at the end of the boil. The amounts of the spices and fruits are subject to change depending on how much flavor they add to this brew. The beer almost needs to be neutral so the flavors of the spices and tea can take over.

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  • Last Updated: 2018-01-30 21:53 UTC