I cooked the brown rice in a rice cooker, and then, along with the adjunct grains, I mashed them at around 160 degrees for about 45 minutes, then sparged and lautered into my brew pot (I think I am using the correct terminology here, as this is the closest I have gotten to mashing grains myself).
Added the hops, using 3 oz of Saaz (2 oz at 60 minutes, 1/2 oz at 30, and last 1/2 oz at 15). I chose Saaz as a Tsingtao clone I spotted online used them as well (plus I already had some in my freezer!).
I totally forgot to buy ice that day before brewing (I usually use two bags in a tub of cold water to cool off the wort - old school style), so Pete brought over the wort chiller that he made himself. Check it... Cooled the wort down to about 67 degrees within around 20 minutes. Nice. The spots floating below are ginseng oolong tea leaves I added at flameout (only 1 tablespoon).
To hook the wort chiller up to my sink, we had to use some plumbing skills. An ancient roll of Babolat tennis racket tape (used to help from scuffing the end of your racket) came in handy.
So, keeping with Chinese tradition, I fermented (using White Labs German Kolsch yeast) for 8 days (8 is good). I then, the morning before racking, boiled 4 cups of water, then turning off the heat, dropped in 8 tsp of ginseng oolong tea and let it steep for about an hour and half. I then strained it into a Pyrex and funneled it into my carboy. I then racked the fermented beer onto the tea in the carboy. Hydrometer readings for this one gave me 1.050 Original Gravity and around 1.015 Final Gravity, meaning the finished brew should be around 4.5% alc/vol. Should be interesting how this one tastes. I plan to keep in secondary for 13 days (in Chinese numerology, 13 is a good number, versus in Western culture).
Brewed on Fri, Oct 24
Racked on Sat, Nov 1
Bottled on Fri, Nov 14 (note: half into a Party Pig/half into bottles)
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