Recipe for Edenton Tea Party
So being a Southern transplant of sorts, one of the first differences I noticed was the tea, and specifically how it was sweet and what a cultural institution the beverage had been made into. I wanted to make a beer that was faithful to both beverages. This is one I’m planning to work on iteratively, so I started with a recipe I found on Hopville (here), got a little advice from Nate at Bull City Homebrew, and got to work on the first batch.
The name is an homage to another piece of Southern heritage, an anti-colonial protest in Edenton, NC, famous for being conducted by women in a time when women were excluded from politics. You can read more on Wikipedia.
For the first batch I am brewing a recipe for a five gallon batch with 2.5 gallons of water (or, rephrased, at doubled the concentration). Then, when primary fermentation is finished, I will brew the tea, and try various mixtures of tea, water, and beer to get a feel for how to blend them. Next time I plan on either steeping the tea in the wort during the cool down immediately after the boil, or just using a batch of tea as top up water depending on how much I need. The tea will be sweetened with lactose for this batch.
- 1 lbs honey malt
- 1 lbs crystal malt 10 °L
- 1 tsp Irish moss (late)
- 2 tsp yeast nutrients (late)
- 7 AAU Columbus hops, 14 g at 13.9% (60 min)
- 1.3 AAU Cascade hops, 8 g at 6.2% (15 min)
- 1.3 AAU Cascade hops, 8 g at 6.2% (5 min)
- Make a yeast starter, pitch
- Steep grains at 155 °F for 30 minutes
- Add 1-2 lbs LME
- Add Columbus
- With 30 minutes left, add the rest of the LME
- With 15 minutes left, add first half of Cascade, Irish moss and yeast nutrients
- With 5 minutes left, add the remaining Cascade
- Pitch yeast, aerate
- Ferment at 68 °F/20 °C for 14 days
- Add tea in secondary
- Ferment at room temperature an additional seven days
- Package, carbonate, chill and serve