Chai Brown Ale 
All Grain Recipe
Submitted By: sinisterkid (Shared)
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| Brewer: Jim Chaney | |
| Batch Size: 6.00 gal | Style: Spice, Herb, or Vegetable Beer () |
| Boil Size: 8.15 gal | Style Guide: BJCP 2008 |
| Color: 11.4 SRM | Equipment: Jim's junk- single batch |
| Bitterness: 19.0 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 1 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 8.00 oz |
Toasted Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 4.00 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
6 |
| 4.00 oz |
Special Roast (50.0 SRM) |
Grain |
7 |
| 1.98 oz |
Saaz [3.2%] - Boil 60 min |
Hops |
8 |
| 1.0 pkgs |
British Cask Ale (Wyeast Labs #1026) |
Yeast |
9 |
Notes
chai tea spice
1 vanilla bean, split an scraped
2 cinnamon sticks
2-inch piece of ginger, peeled, sliced
5 whole cloves
2 star anise
24 green cardamom pods, split
1 black cardamom pod, split
2 tsp. black peppercorns
1/2 whole nutmeg, roughly chopped
1/4 tsp fennel seeds
bring about 1 quart of 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 untill used. I blend in about 2 cups of this liquid in the 5 gallon batch. blend slowly, mix well, and taste it.This Recipe Has Not Been Rated
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