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Yak & Yeti’s Chai Milk Stout Clone

229 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.95 gallons
Post Boil Size: 5.43 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 229 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created Monday February 7th 2022
Amount Fermentable Cost PPG °L Bill %
8.80 lb Avangard - Pale Ale Malt8.8 lb Pale Ale Malt 39 2 72.1%
1.10 lb United Kingdom - Dark Crystal 80L1.1 lb Dark Crystal 80L 33 80 9%
7 oz American - Roasted Barley7 oz Roasted Barley 33 300 3.6%
7 oz Belgian - Chocolate7 oz Chocolate 30 340 3.6%
7 oz American - Dark Chocolate7 oz Dark Chocolate 29 420 3.6%
16 oz Lactose (Milk Sugar)16 oz Lactose (Milk Sugar) 41 1 8.2%
195.40 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.66 oz Warrior0.66 oz Warrior Hops Pellet 16 Boil 60 min 36.85 100%
0.66 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Wyeast - Scottish Ale 1728
2 Each
Attenuation (avg):
Optimum Temp:
55 - 75 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
Palmer's Strong Ale Brown/Black
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 30 65 100 100 160
Mash Chemistry and Brewing Water Calculator

Mill the grains and dough-in, targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151°F (66°C). Hold the mash at 151°F (66°C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring, or with a recirculating mash system, raise the temperature to mash out at 168°F (76°C). Sparge slowly with 170°F (77°C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.052 (12.9°P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add lactose and Irish moss or other kettle finings with 15 minutes left. Chill the wort to 68°F (20°C) and aerate thoroughly. Use 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5 liter starter.

Ferment at 68°F (20°C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. At this point you have an excellent milk stout. To make the chai milk stout you will need to add a tincture of chai spices.

Chris explains, “For the chai spice, I simply take a cheap vodka and soak our house chai spice mixture in it, then add small doses to a keg until it tastes right. I try to make a very strong spice tincture so there is only a negligible amount of vodka added to the beer. Usually it only takes 0.4 oz of tincture to spice 5 gallons of beer. Frankly, I am not certain what is in our chai spice mixture, but I am sure your favorite chai spice mix will work great. Make additions slowly and taste as you go so you can hit it just right.”

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  • Public: Yup, Shared
  • Last Updated: 2022-02-07 06:09 UTC
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