I was so impressed by Rooster's High Tea at my local in Cockermouth, that I had to brew something like it at home. The origianl in a bottle is made with Taylor's Jasmine tea from Harrogate, which is local the the Rooster's brewery in Knaresborough.
Mash: 1 hour 30 min. The initial temperature was 62°C, rising in steps every 20 mins or so to 67°C finally.
3.1 Kg of Maris Otter pale malt
150g of Crystal malt
Boil: 1 hour 10 mins.
50g of Citra (14.0% a/a) added at 30 mins into the boil
50g of Citra added at 50 mins into the boil
75g of Citra added at 60 mins into the boil
75g dry hopped into the cool wort after chilling
19 Twinnings Jasmine tea bags steeped for 2 mins in 60°C water, then the tea was allowed to cool & added to the cool wort.
This yielded 14 litres of wort. The handy calculator gives me around 4.6% alcohol & theroretically over 250 IBUs - although the human palate probably cannot taste much bitterness over 100 IBUs, but extra hoppiness will still come out.
Fresh US-05 was made into a starter & added to the fermentation vessel, with the cool wort cascaded down onto it through a colander.
Bottled after 7 days fermenting.
Verdict on bottling - uber grapefruit aroma & hoppiness. A little jasmine buried under the hops. Fairly dry already. This is going to go down well.
Verdict after 1 Week - needs a little more time to carbonate up & dry out. Jasmine flavour is detectable through the huge hoppiness, particularly in aroma.