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Chai Tea Brown Ale

156 calories 18.5 g 12 oz
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gordon Strong
Hop Utilization: 97%
Calories: 156 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
URL: https://www.amazon.com/Brewing-Better-Beer-Advanced-Homebrewers/dp/0937381985
Created Tuesday September 24th 2019
1.047
1.015
4.3%
15.6
15.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 36.4%
4 lb Weyermann - Vienna Malt4 lb Vienna Malt 37 3.5 36.4%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 9.1%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 9.1%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2.3%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 6.8%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz saaz1.25 oz saaz Hops Leaf/Whole 4 Boil 60 min 15.59 100%
1.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Mash out @ 170F Infusion 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Lactose Flavor Boil 15 min.
1 each Vanilla bean, split and scraped Spice Other 0 min.
2 each Cinnamon Stick Spice Other 0 min.
1 each 2-inch piece of ginger, peeled, sliced Spice Other 0 min.
2 each Star anise Spice Other 0 min.
24 each Green cardamom pods, split Spice Other 0 min.
1 each Black cardamom pod, split Spice Other 0 min.
0.50 each Whole nutmeg, roughly chopped Spice Other 0 min.
0.25 tsp Fennel seeds Spice Other 0 min.
5 each Whole cloves Spice Other 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Blend in "tea" to taste, post fermentation.


Recipe from Gordon Strong's "Brewing Better Beer: Master Lesson for Advanced Homebrewers".

"Bring about 1 quart filtered water to a boil, then pour over spices and cover in a separate container. Let steep for 15 minutes, then strain to remove spices. Cover tea and keep chilled until used. I blended in about 2 cups (473 milliliters) of this liquid in the 5-gallon (19-liter) batch. But you want to do it slowly, mix it well, and taste it. Different people have different tastes, so you’re looking for a nice balance without being overpowering with the spices. Don’t use tea—it has too much tannin."

Strong, Gordon. Brewing Better Beer: Master Lesson for Advanced Homebrewers (pp. 212-213). Brewers Publications. Kindle Edition.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-24 12:36 UTC
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