TheMarkWhite
Well-Known Member
Good morning!
So I've found a recipe which I'd like an opinion on. I did a search first and couldn't find anything pertaining to this, but if i have overlooked this please let me know.
The below seems like a pretty solid recipe for a RIS. However I'd like to make it a Chai Spiced RIS. From some articles I've read, suggestion is NOT to use tea but to just mull a bag of spices that is used to flavor the tea.
(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.020
IBU = 65 SRM = 63 ABV = 10.7%
Ingredients
16.5 lbs. (7.5 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roasted barley (500 °L)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
Mash at 150 °F. Boil for 90 minutes.
Ferment at 66 °F.
3/4 cup corn sugar (for priming)
I found the below for homemade chai.
Was thinking about boiling the below in 2 cups of water and adding this to secondary for 7 days along with the spices in a muslin bag.
http://www.epicurious.com/recipes/food/views/homemade-chai-201226
This recipe makes 6 cups. Since the chai tea is super spicy, maybe just double the ingredients?
2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
1 Vanilla Bean
Any thoughts or suggestions?
So I've found a recipe which I'd like an opinion on. I did a search first and couldn't find anything pertaining to this, but if i have overlooked this please let me know.
The below seems like a pretty solid recipe for a RIS. However I'd like to make it a Chai Spiced RIS. From some articles I've read, suggestion is NOT to use tea but to just mull a bag of spices that is used to flavor the tea.
(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.020
IBU = 65 SRM = 63 ABV = 10.7%
Ingredients
16.5 lbs. (7.5 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roasted barley (500 °L)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
Mash at 150 °F. Boil for 90 minutes.
Ferment at 66 °F.
3/4 cup corn sugar (for priming)
I found the below for homemade chai.
Was thinking about boiling the below in 2 cups of water and adding this to secondary for 7 days along with the spices in a muslin bag.
http://www.epicurious.com/recipes/food/views/homemade-chai-201226
This recipe makes 6 cups. Since the chai tea is super spicy, maybe just double the ingredients?
2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
1 Vanilla Bean
Any thoughts or suggestions?