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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chai Stout
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Old 07-31-2006, 06:43 PM   #1
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Default Chai Stout

Being a fan of Chai tea, I have thought about brewing a Chai Stout. Any thoughts on how much Chai tea would be needed for a 5 gallon batch?


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Old 07-31-2006, 07:10 PM   #2
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sorry, i cant offer any help! just wanted to say: wow, that sounds delicious! is this your idea or have you seen this before?


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Old 07-31-2006, 07:15 PM   #3
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my own idea
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Old 07-31-2006, 07:20 PM   #4
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I've never seen any tea-based recipes, although I will confess to being a relative newbie. No idea how much you would need. It would seem that the chai is a relatively delicate flavor (much less aggressive than black coffee, for example), so you'll want to start with a base stout that won't completely overwhelm it. Good luck with this.
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Old 07-31-2006, 08:31 PM   #5
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You might be better off with a porter or a brown as the base. I'd start with enough chai for a gallon of tea. If you can find a liquid concentrate, you could experiment adding it to a pint at bottling time.
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Old 07-31-2006, 10:06 PM   #6
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I imagine you would want to back off the hop rate as well. If you brewed a gruit-style with tea, you may be able to eliminate the hops alltogether. Try a few one-gallon batches, sounds interesting.
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Old 07-31-2006, 10:31 PM   #7
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That sounds damn intresting. I have an idea about this, I would do a Makesons (sp) clone because of the lactose(?) gulactose(?) (the milk sugar that doesn't ferment) and then add the chi spices (nutmeg,ginger,and cinnamon equal parts) and prime with honey. I make chi at home my recipe is 4 black teabags in a1/2 Quart of water a 1/2 quart of milk and 1/2 teaspoon of the above mentioned spices and 4 tablespoons of honey.
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Old 08-01-2006, 02:26 PM   #8
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Hey man-

I think a couple of things are good to keep in mind:

1) Like somebody (david?) said, you can lay off the hops, especially as concerns flavor/aroma; you can put some in for bitterness, depending on how you like to make your tea.

2) Rather than using tea itself, you might consider just dumping in the Chai spices (cardomom is a big deal for chai, cinnamon, ginger, coriander, maybe a little vanilla? If you like vanilla)

3) Maybe a chai-spiced mead would be delicious in addition to your beer? I think I'm going to make that a priority for me.
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Old 10-09-2007, 12:11 AM   #9
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Quote:
Originally Posted by Cap'n Jewbeard
... Maybe a chai-spiced mead would be delicious in addition to your beer? I think I'm going to make that a priority for me.
did you ever get around to trying this out? i'm very interested in know your experience if you did.
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Old 10-09-2007, 01:44 AM   #10
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Certainly, you wouldn't want to boil the tea. That gets nasty pretty fast. You would need to steep and then add the tea after the boil. To preserve the volatiles, you may even want to add it to the secondary.


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