Name: BAO Sohos BAO Oolong Beer Recipe
Cook time: 24 h
Total time: 24 h
Yield: 20 servings
Ingredients: 3.5 kg Pale malt extract (liquid) or equivalent base malt; 0.25 kg Light crystal malt (10–20L); 0.25 kg Munich or Vienna malt (optional, for amber color and malt complexity); 20 g Hops - bittering (e.g., Magnum or Challenger, 12% AA); 15 g Hops - flavor/aroma (e.g., Hallertau or Saaz); 1 tsp Irish moss or kettle finings (optional); 11 g Brewing yeast (lager strain or clean ale strain that ferments cool; e.g., Saflager or US-05); 20 l Water (brewing water); 6 g High-quality oolong tea (loose leaf); 5 tsp Sugar (priming for bottling) or carbonation drops; 3 g Orange peel (small, dried) or citrus zest; 30 g Light honey (for subtle floral lift)

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Heat 8 liters of water to 68°C. Put the crystal and Munich/ Vienna malts in a grain bag and steep in the water for 30 minutes at 65–68°C to extract color and malt character. Remove grain bag and allow to drain. Rinse (sparge) the grains with 4 liters of 75°C water to recover sugars.

Steep specialty malts

Bring the wort (the water from steep and sparge) to a boil. Add pale malt extract gradually while stirring to avoid scorching and ensure complete dissolution. Top up with additional water to reach a total pre-boil volume of ~18 liters.

Start a rolling boil and add bittering hops (20 g). Boil for 60 minutes total. With 15 minutes remaining, add Irish moss/finings (1 tsp) and any optional honey (30 g) dissolved in a small amount of hot water. With 5–10 minutes remaining, add the flavor/aroma hops (15 g) and optional dried orange peel (3 g).

At flameout (end of boil), rapidly chill the wort to 18–20°C using an immersion chiller or an ice bath. Transfer the chilled wort into a sanitized fermentation vessel, aiming for a final volume of ~5 liters. Top up with boiled-and-cooled water if necessary.

Aerate the wort by shaking, splashing, or using an aeration stone. Pitch the yeast (11 g) into the cooled wort. Ferment at 12–16°C for a lager strain (or 18–20°C for a clean ale strain) for 7–14 days until primary fermentation slows and specific gravity approaches the expected final gravity (around 1.010–1.014 depending on exact ingredients).

If using a lager strain and aiming for a crisper profile, perform a diacetyl rest: raise temperature to 16–18°C for 48 hours toward the end of fermentation, then cold crash to 2–4°C for 3–7 days to clarify.

After primary fermentation is complete and beer is mostly clear (typically post-fermentation cold crash), prepare a cold-steep of the oolong tea: place 6 g loose oolong tea in 500 ml of sterile (boiled and cooled) water at room temperature and steep for 4–6 hours, or cold steep in the fridge for 12–16 hours to extract aroma without adding excessive astringency. Strain tea leaves through sanitized fine mesh or coffee filter.

Cold-steep tea for aroma

Sanitize a secondary fermenter or bottling bucket. Add the strained cold-steeped oolong tea to the beer carefully. Rack beer onto the tea gently to minimize oxygen pickup. Taste and evaluate: the goal is a pronounced but balanced tea aroma and a subtle astringent, bitter note that complements the beer's bitterness. If too weak, a short additional contact (24 hours) can be done; if too strong, dilute with a small amount of beer or skip further additions.

Prepare priming sugar: dissolve 5 tsp (approx. 25 g) of table sugar in 100 ml boiling water, cool to room temperature and add to sanitized bottling bucket. Rack the beer from the fermenter onto the priming solution gently to mix without aeration.

Bottle into sanitized bottles and cap. Condition at room temperature (18–22°C) for 10–14 days for natural carbonation, then chill and cellar for additional 1–2 weeks if desired to let flavors mellow. Target carbonation is moderate (2.2–2.6 volumes CO2) to showcase both beer and tea aroma.

Chill bottles to 4–8°C before serving. Serve in a chilled pint or tulip glass. Pour gently to leave a small amount of sediment in the bottle. The finished BAO Oolong Beer should be light amber, aromatic with oolong tea notes, a clean malt backbone, and a balanced bitterness reminiscent of tea.

Pale malt extract (liquid) or equivalent base malt

Light crystal malt (10–20L)

Munich or Vienna malt (optional, for amber color and malt complexity)

Hops - bittering (e.g., Magnum or Challenger, 12% AA)

Hops - flavor/aroma (e.g., Hallertau or Saaz)

Irish moss or kettle finings (optional)

Brewing yeast (lager strain or clean ale strain that ferments cool; e.g., Saflager or US-05)

Water (brewing water)

High-quality oolong tea (loose leaf)

Sugar (priming for bottling) or carbonation drops

Orange peel (small, dried) or citrus zest

Light honey (for subtle floral lift)

BAO Oolong Beer

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Make BAO Oolong Beer Recipe in just 24h . Our Classic BAO Beer brewed with Braybrooke Beer Brewery. An aromatic, light amber lager with pleasantly bitter tea-like qualities.

Bao Oolong Beer Recipe

Descriptors

Tasting Notes

Food Pairings

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