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Vanilla Chai Milk Stout

226 calories 28 carbs
Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Pucky Aitken
Calories: 226 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created Monday May 4th 2015
1.067
1.023
5.87%
21.66
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 6.5%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 6.5%
0.5 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.3%
0.5 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 4.3%
0.5 lb German - Carafa I0.5 lb Carafa I 32 340 4.3%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.2%
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 52.2%
1.25 lb Dry Malt Extract - Light1.25 lb Dry Malt Extract - Light 42 4 10.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8.7%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.7 Boil 60 min 14.6 50%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.7 Boil 30 min 5.61 25%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.7 Boil 5 min 1.46 25%
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Grains in 2 bags Temperature 165 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Irish Moss Fining Boil 5 min.
2 each Tihitian Vanilla Bean Flavor Secondary --
12 tbsp Chai Spices Spice Boil 5 min.
1 oz Christian Brothers Brandy Other Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 5 oz      
 
Notes

Original Gravity: 1.066 (1.065 @ 70°)
Final Gravity: 1.024 (1.023 @ 70°)
ABV: 5.51%

Lactose added 5 min to flameout.
Added 1.75 Gal. spring water to make 5.25 Gal in primary fermenter.

Chai Spice (only 12 tbsp used):
-4 tbsp cardamom
-2 tbsp allspice
-4 tbsp cinnamon
-1 tbsp cloves
-2 tbsp ginger
-1 tbsp nutmeg

Vanilla Bean Tincture:
-2 Tihitian: Soaked in 1oz Brandy

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-05-29 00:19 UTC
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