Chai Society Amber Ale 2.0 5BBL @ 85% Efficiency

All Grain Recipe

Submitted By: mbpeerson (Shared)
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Brewer: Michael Peerson
Batch Size: 170.50 galStyle: Spice, Herb or Vegetable Beer (30A)
Boil Size: 197.56 galStyle Guide: BJCP 2015
Color: 12.9 SRMEquipment: Foster’s 5BBL Commercial 85% Eff
Bitterness: 33.4 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
113 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
113 lbs Vienna Malt (Avangard) (3.0 SRM) Grain 2
57 lbs Munich Malt, Germany (Avangard) 8L (9.5 SRM) Grain 3
31 lbs Carared (Weyermann) (24.0 SRM) Grain 4
31 lbs Honey Malt (Gambrinus) (25.0 SRM) Grain 5
20 lbs Carapils (Briess) (1.5 SRM) Grain 6
16 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 7
16 lbs Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 8
1 lbs Northern Brewer [8.5%] - Boil 60 min Hops 9
1 lbs Liberty [4.3%] - Boil 15 min Hops 10
31.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.50 lbs Yeast Nutrient (Boil 10 min) Misc 12
1 pkgs Safebrew Abbey Ale 500gm (DCL/Fermentis #BE-256) Yeast 13

Notes

Post fermentation, blend in tea to taste Chai Ingredients 31 vanilla bean, split and scraped 62 cinnamon sticks 31 2-inch pieces of ginger, peeled and sliced 155 whole cloves 62 star anise 744 green cardamom pods, split 31 black cardamom pod, split 62 tsp. black peppercorns 15 whole nutmeg, roughly chopped 8 tsp. fennel seeds Conversion to weights Ginger, fresh peeled - 1260 grams Cardomom, green split - 145 grams Cardomom, black split - 42 grams Vanillia, whole split- 90 grams Cinnamon, stick crushed - 245 grams Nutmeg, whole crushed - 70 grams Clove, whole- 12 grams Fennel, whole- 20 grams Black pepper, whole - 186 grams Anise, whole - 66 grams Water, distilled - 30 liters Preparing Spices Bring about 31 quart (7.75 gal) 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. Blend in 6 gal of this liquid in the 155 BBL 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. Mixture made exactly 7.0 gallons and added all of it to beer. 9-3-17 OG 1.072 5.20 BBL PG 5.2 Plato = 1.020 on 9/17/17 PG 4.9 Plato = 1.019 on 9/22/17 FG 4.9 Plato = 1.019 on 9/23/17 Chai added on 9/26 and beer transferred to Brite 7/13/18 Mash Rest 154F (Target 152F) OG 1.067 Fermentation at 65F 7/15/18