Chai Ingredient Question

[MyCarHasAbs]

Found the recipe to a Chai beer on here but the amount of the spices sounds like it's too much for a 5gallon batch.

https://www.homebrewtalk.com/f12/chai-stout-11768/index2.html

Spices
- ---------------
120 Cardamom pods, (cracked slightly - just enough to open the
pods)
11 teaspoons Cinnamon chips
11 teaspoons whole Coriander
5 1/2 teaspoons whole Cloves
5 1/2 teaspoons whole black Peppercorns
11 inches fresh, peeled, sliced Ginger root (or 5 teaspoons dried
ginger chips)

Adding Spices
- ---------------------
In a separate pot, boil all spices in approximately 1 quart of
water for 20 minutes. (You should have the spices boiling about
the same time as you start the wort boiling.)
After 20 minutes of a nice rolling boil, shut off heat, cover and
leave spices sit in water for another 20 minutes.
At 20 minutes left to the wort boil, add spice tea through a
strainer directly into wort.


I'll be doing a winter ale in the coming weeks with this.

 

[Todd820]

I agree, that seems like a ton of spice. Perhaps that amount makes sense in this application making a low volume tea, but personally I would not risk 5 gallons of beer on it unless you get some confirmation on this approach.

 

[MyCarHasAbs]

I agree, that seems like a ton of spice. Perhaps that amount makes sense in this application making a low volume tea, but personally I would not risk 5 gallons of beer on it unless you get some confirmation on this approach.

Personally, I was just going to take about a teaspoon of each, put it in a nylon boiling bag and let 'er sit in the boil for the last 15-20 minutes. Figured it would do just about the same thing. I wan't it taste like Beer that visited India, not Chai tea that visit a brewery for all of 5 minutes and walked out haha.