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Old 06-30-2008, 04:26 AM   #1
Jun 2008
Allendale, MI
Posts: 10

Chai Stout

(bought at Siciliano’s)
Plain Extra dark malt extract (dry) 6 lbs
Malto Dextrin 8 ounces

(bought at Siciliano’s)
Carapil 0.5 lbs
Black Patent 0.5 lbs
Black Chocolate Malt 0.5 lbs

(bought at Siciliano’s)
Starting: Millennium pellets 1 ounce
Finishing: Willamette 1 ounce

(bought at Siciliano’s)
California Ale V WLP051 by White labs

(bought at Siciliano’s)
Irish moss 1 Tsp
Assam Black Tea leafs 3.5 ounces

(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

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Old 06-30-2008, 12:05 PM   #2
The Blow Leprechaun
Jun 2008
Rockville, MD
Posts: 601
Liked 5 Times on 5 Posts

Sounds good! I've been kicking around doing a cardamom-coffee stout to get a Gulf Arabic coffee vibe into it.

Love to hear how this turns out, my only concern is that seems like a significant amount of spices, but maybe a stout can stand up to it.

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Old 06-30-2008, 07:10 PM   #3
Jun 2008
Allendale, MI
Posts: 10

We tasted it before we pitched the yeast and the spices were really good. We can't wait to see what it is going to be like when it is ready for secondary. We will report how it is though.

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Old 05-12-2011, 08:53 PM   #4
Dec 2009
Boulder, CO, Colorado
Posts: 46

any update on how this beer turned out? would love to give it a try. any tips/changes?

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Old 01-26-2012, 03:28 AM   #5
Jan 2011
Winnipeg, Manitoba
Posts: 21

Sorry to resurrect this thread again, but volcar- any tasting notes on your chai stout?

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Old 01-26-2012, 12:36 PM   #6
Dr. Francois
Dr. Francois's Avatar
Jan 2009
Okemos, MI, Michigan
Posts: 614
Liked 40 Times on 32 Posts

Originally Posted by badnewsblair
Sorry to resurrect this thread again, but volcar- any tasting notes on your chai stout?
I think OP isn't likely to respond. You might check tghe back issue of BYO where Jamil talks about the Yak and Yeti Chai Milk Stout from the Denver area.
Dr. François

"We are what we pretend to be, so we must be careful about what we pretend to be."
--Kurt Vonnegut

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