Using tea in beer is harder than I thought. I seem to forget that the first time I made a beer with chamomile, I did so with a team of people who knew what they were doing. Thus; the beer came our great.
This beer had a metallic hit at the end, which I’m assuming came from the tea. It has that medicine-y taint. This is despite my attempt to minimize the influence by adding the tea at flameout (when I stop boiling the wort) so I wouldn’t overboil the tea, which tends to produce off flavors.
However: a week later, when I offered this to a friend, he didn’t detect that metallic note. I had difficulty finding it too, suggesting that despite the appearance of being finished (carbonation is usually my ‘thumbs up’ sign) this beer needed just a liiiittle more time.
Brew Date: 6.8.13
Steeping grains
1.5 lb 2 Row
2.5 Wheat
.75 lb C120
Steeped for an hour
Fermentables:
5 lb LME
Hops:
.25 oz Glacier from Mild added in ‘pre’
1 oz Crystal @ 60
1 oz US Hallertaur @ 20
5/8th oz Chamomile tea blend @ -5
(Added after flameout)
Yeast: Wyeast 1010-American Wheat
SG: 1.062
FG: 1.01
Bottled 6.29
ABV: 7.0%
A pint for Dionysus 