volcar
Member
Chai Stout
Ingredients
Malts:
(bought at Sicilianos)
Plain Extra dark malt extract (dry) 6 lbs
Malto Dextrin 8 ounces
Grains:
(bought at Sicilianos)
Carapil 0.5 lbs
Black Patent 0.5 lbs
Black Chocolate Malt 0.5 lbs
Hops:
(bought at Sicilianos)
Starting: Millennium pellets 1 ounce
Finishing: Willamette 1 ounce
Yeast:
(bought at Sicilianos)
California Ale V WLP051 by White labs
Other:
(bought at Sicilianos)
Irish moss 1 Tsp
Assam Black Tea leafs 3.5 ounces
Spices:
(bought at Harvest Health Foods)
Cardamom 1.5 tbsp
Cloves 1.5 tbsp
Star Anise 1 tbsp
Cinnamon 1 tbsp
Nutmeg 0.5 tbsp
Peppercorn 1 tsp
How it was made!
All of the spice where bought whole so they were ground up. We began seeping the grain between 150-160 degrees for 30 minutes. After 30 minutes the grain was sparged the grains with roughly 1 gallon of water that was at 170 degrees. The wort was then brought to a boil. Once boil began we added the malt extract, maltodextrin, and the millennium hops. After 20 minutes of boiling, we added the spices, willamette hops, and the irish moss for the last ten minutes to the boil. About 5 minutes after the wort was finished boiling we then seeped the black tea for ten minutes. The wort was cool to about 70 degrees and the yeast was pitched!!Starting SG is 1.072
Utshwala Herbata