Malt & Fermentables Mashed at 154F for 60 minutes. 1.5 quarts per pound.
8 ~ American Two-row Pale
1 ~ Flaked Oats
~ 8 Milk Sugar (Lactose)
~ 8 Chocolate Malt
~ 8 Crystal 120L
~ 8 Carafa III
34° SRM Black
Usage Time OZ AA » IBU
boil 60 min ¾ Goldings, East Kent ~ pellet 5.2 » 13.0
boil 30 min ½ Cascade ~ pellet 6.2 » 7.9
Yeast Irish Dry Stout WLP004
boil 10 min 1 ea Whirlfloc Tablet
secondary 7 days 1 oz Chai
secondary 7 days 1 ea Vanilla Bean
The vanilla bean was cut and soaked in a half cup of vodka for 2 weeks. The chai tea blend was rooibos plant, cinnamon, cardamom, ginger, ramon nut, star anise, clove, fennel, black pepper, licorice root, peppermint picked up at a spice shop in Asheville, NC. I mixed the chai tea in 2 cups of boiling water and let it steep for 15 minutes. I added the tea and vanilla vodka to secondary.