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Old 04-28-2011, 03:32 PM   #11
BellAub
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Nov 2010
Ridgecrest, Ca
Posts: 68


Sounds like an interesting beer. I might have try it.


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Old 04-28-2011, 05:35 PM   #12
SHOOK
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Jan 2011
San Diego, CA
Posts: 116
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lol...3 Wangs



 
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Old 09-14-2011, 03:58 AM   #13
05m50dan
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Nov 2010
Atco, NJ
Posts: 213
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Just got my last couple bottles back. Everyone really liked this as a Chai Beer. Bottled with BMBF. Hope everyone enjoys.

 
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Old 04-04-2012, 11:46 PM   #14
jeffdill
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Sep 2010
Columbus, Ohio
Posts: 138
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Gonna add this one to my brew list...was thinking about future brews and thought that chai would be a really good flavor with a brown ale. I'll check this out.

Any tips to do this with extract? I can't add the bags to the first run like you did (obviously)

 
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Old 04-05-2012, 01:15 AM   #15
neovox
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Feb 2010
Michigan
Posts: 852
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Interesting read. I've had a chai stout in queue for a while but I really like the Saison idea.
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Old 04-05-2012, 12:06 PM   #16
05m50dan
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Nov 2010
Atco, NJ
Posts: 213
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Jeff-
I would start with cold filtered water in your brew kettle. Add the tea bags (I used Bigalow) to the cold water and bring water up to 155F. Hold here for 30 min with any steeping grains you'll be using. Remove steeping grains and heat water to 170F. Remove tea bags and add FWH hops. Follow your extract routine from here.

 
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Old 08-08-2012, 02:42 PM   #17
scratchex
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Jul 2011
Austin, TX
Posts: 21


Looks like a great recipe. I was actually thinking of doing something with Chai for an upcoming brew. Just curious if using 3# of Honey malt vs. pure honey during flameout would change the taste/profile of the beer. I would imagine it would make it darker in color & slightly higher in ABV but wasn't sure about overall taste. I would imagine honey malt in the mash might give it a sweeter taste & that may/may not be something you would want for this beer.

Just curious.

 
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Old 08-09-2012, 04:47 PM   #18
05m50dan
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Nov 2010
Atco, NJ
Posts: 213
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Adding honey malt in place of honey will change a lot about this beer. Not that that would be a bad thing. I love to experiment. What I believe it would do is 1) make less alcohol. Honey ferments almost completely out, and the sugar content of honey is higher then that of honey malt. 2) the beer will have more body than the original. 3) it will make a more sweet final product, which is what honey malt is supposed to do.
Feel free to try what you like. The beer I made benefits from bottle conditioning for a few months.

 
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Old 08-10-2012, 09:30 AM   #19
scratchex
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Jul 2011
Austin, TX
Posts: 21


Thanks! I will just use the honey during flameout & stick to the recipe as is. I may experiment with it later after I've tried it. Plus it will give me the opportunity to eat some of the "leftover" honey after flameout.

 
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Old 10-08-2013, 02:11 AM   #20
erichsmith
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Mar 2011
Reidsville, NC
Posts: 132
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I'm planning on doing a Honey Lager with Chai Tea this weekend but I'm thinking of using Nugget hops. Will the spice of the nugget and spice of the chai be too much? I'll lager till the first week of Dec. as I'm planning this for my annual Christmas party brew.



 
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