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 155°F. Hold here for 30 min with any steeping grains you'll be using. Remove steeping grains and heat water to 170°F. Remove tea bags and add FWH hops. Follow your extract routine from here.
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.
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.
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.
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.