Yak & Yeti Chai Milk Stout - Beer Recipe - Brewer's Friend

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Yak & Yeti Chai Milk Stout

214 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.1 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Sunday October 20th 2019
1.064
1.020
5.8%
31.0
42.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.57 lb Briess - Pale Ale Malt 2-Row2.57 lb Pale Ale Malt 2-Row 36.8 3.5 73.6%
0.33 lb Crisp Malting - Crystal 60L0.33 lb Crystal 60L 33.1 60 9.5%
0.13 lb Crisp Malting - Roasted Barley0.13 lb Roasted Barley 31.28 695 3.7%
0.13 lb Crisp Malting - Chocolate Malt0.13 lb Chocolate Malt 32.66 380 3.7%
0.13 lb Crisp Malting - Pale Chocolate0.13 lb Pale Chocolate 32.7 220 3.7%
0.20 lb Lactose (Milk Sugar)0.2 lb Lactose (Milk Sugar) 41 1 5.7%
3.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.22 oz Warrior0.22 oz Warrior Hops Pellet 16 Boil 60 min 30.95 100%
0.22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
1.25 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.23 4.9  
Mash volume with grains 1.5 6  
Grain absorption losses -0.41 -1.6  
Remaining sparge water volume (equipment estimates 3.17 g | 12.7 qt) 1.51 6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 3.76 g | 15 qt) 2.1 8.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.5 6  
Going into fermentor 1.5 6  
Total: 2.75 11
Equipment Profile Used: System Default
 
Notes

The real Spice Trade Brewing chai milk stout is 5.2%. The recipe here is a little stronger to account for additions of chai tea.

Used a black chai tea from the Brewing Market. It's a little sweet, so maybe add toward the end of fermentation so aroma is preserved.

10 ml of chai tea tasted good in 12 oz of Lefthand milk stout. This corresponds to 320 ml in three gallons, or 1.35 cups of chai.

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  • Last Updated: 2019-10-25 14:26 UTC