I brewed the Yak & Yeti Chai Milk Stout recipe from the May/June 2013 Zymurgy this past weekend. Brew day went great, but I wanted to try something different then the suggested homemade chai extract, which is made by soaking dry chai mix in vodka.
There is a local chai brewer (Bhakti Chai) that sells there product in concentrate, and I would really like to use their blend. It's got a nice spiciness to it that I think would work really well. Anyways...
How should I go about adding the concentrate? I was thinking of pasteurizing it by bringing it to ~160-170*F and holding for 10ish minutes. Not sure if this is ideal, or if there is something else I should consider...
Thanks!!