Recipe by Cristian Gomez & Catalina Venegas from Café Turri – Third runners up Dilmah Real High Tea Global Challenge 2015
• 10 kls. Of mix malts :
• Pilsen 90%
• Cristal 5%
• Rubi 5%
• Chocolate 1%
• Hops 60 grs.
• Aromatic Earl grey tea 200 grs.
• Beer yeast 20grs.
• Spring water 20 lts.
The liquid obtained from maceration (softening) is boiled during 90 minutes, adding, in various moments, quantities of Lupulo (hops) until the desired bitter taste is achieved.
At 10 minutes before the boiling is done (minute 80), the AROMATIC EARL GREY TEA is added. After the final 10 minutes, the fire is turned off and the re-circling is done for 20 minutes till the temperature goes down to 80 C (176 F) and then the liquid will be transferred to the fermenting deposits, adding the yeast and closing hermetically during all the fermenting process that will last 7 to 10 days, approximately.
The temperature of fermentation will be 20 C (68 F) as stable (steady).