1. Steep the malt and tea for 30 mins at 60-65 deg C.
2. Add the LME and sugar, top up with hot water and bring to boil, adding hops and tea as instructed.
3. Chill to 22 deg C and pitch yeast.
4. Once fermentation has calmed down, dry hop for 4+ days and add the last addition of tea 48hrs prior to bottling.
The first addition of Earl Grey Tea is during the steep, with the Maris Otter Malt. This equates to three average tea bags.
The second addition of Earl Grey Tea (around 7 tea bags) prior to racking to bottles, for a duration of the last 48 hours.
This is an experimental batch, please feel free to comment.