Jazzman Jasmine Ale
Here's my recipe the Jazzman Ale (Jasmine Ale) that goes well with greasy MSG loaded Chinese food.
Detox remedy for MSG? Yes! Happy ending guranteed (we are talking about beer)? Yes! Am I Chinese? No!
3.3 lbs. Light extract
3 lbs. Light dry malt extract
0.5 lb. crystal malt
1.5 oz. East Kent Golding hops (60 min.)
1 oz. Cascade hops (5 min.)
0.5 oz. Jasmine Tea Leaves - substitute for finishing hops
Wyeast 1028 (London Ale) or another, similar ale yeast
3/4 cup corn sugar for priming
Steep crushed crystal malt at 150º F in 2.5 gal. of water for 15 minutes.
Remove grains and bring to a boil. Add malt extract, East Kent Golding hops. Boil for 55 minutes.
Add Cascade hops and boil for five more minutes.
Let the wort temp go down to 135º F and add jasmine tea leaves
(sanitize the tea leaves by steeping them in boiling water for 20 second prior adding to the wort).
Cool brewpot in cold water bath for 15 to 20 minutes. Add wort to fermenter while straining out hops and tea leaves.
Top off to 5 gals. with cold water and pitch yeast. Add more jasmine leaves in secondary if desired, after 10 days.
Secondary should take about 2-3 weeks. Rack into keg and carbonate, or bottle using corn sugar.
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