Chai Tea Brown Ale

ABV: 4.20%

IBU: 18

OG: 1.048

FG: 1.016

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Chai-Beer_post

Gordon Strong constructed this recipe after recognizing the potential the spices in his iced chai tea had in homebrewing. This recipe is featured in Gordon's book Brewing Better Beer: Master Lessons for Advanced Homebrewers.

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Gordon Strong constructed this recipe after recognizing the potential the spices in his iced chai tea had in homebrewing. This recipe is featured in Gordon's book Brewing Better Beer: Master Lessons for Advanced Homebrewers.

Ingredients:

  • 4 lbs (1.8 kg) Maris Otter malt
  • 4 lbs (1.8 kg) Vienna malt
  • 1 lb (454 g) Honey malt
  • 1 lb (454 g) CaraVienne malt
  • 1 lb (454 g) U.K. Crystal 80° L malt
  • 0.25 lb (113 g) U.K. Chocolate malt
  • 0.75 lb (340 g) Quaker Oats, toasted 20 minutes at 250° F (121° C), cooled
  • 0.5 lb (227 g) Lactose (15 minutes)
  • 1.25 oz (35 g) Saaz whole hops, 4% alpha acid (60 minutes)
  • White Labs WLP002

Specifications:

Yield: 6 gallons (22.7 L)

Original Gravity: 1.048

Final Gravity: 1.016

ABV: 4.20%

IBU: 18

Boil Time: 90 minutes

Directions:

  • Mash at 150°F (66°C) for one hour. Mash-out at 170°F (77°C).
  • Boil for 90 minutes, following boil schedule noted in ingredients.
  • Ferment at 67°F (19°C).
  • Post fermentation, blend in tea to taste.
  • Keg and force carbonate.

Chai Spiced Tea Ingredients

  • 1 vanilla bean, split and scraped
  • 2 cinnamon sticks
  • 2-inch piece of ginger, peeled and sliced
  • 5 whole cloves
  • 2 star anise
  • 24 green cardamom pods, split
  • 1 black cardamom pod, split
  • 2 tsp. black peppercorns
  • 1/2 whole nutmeg, roughly chopped
  • 1/4 tsp. fennel seeds

Preparing Spices

  • Bring about 1 quart filtered water to a boil, then pour over spices and cover in a separate container.
  • Let steep for 15 minutes, then strain to remove spices. Cover tea and keep chilled until used.
  • I blended in about 2 cups (473 milliliters) of this liquid in the 5-gallon (19-liter) batch. But you want to do it slowly, mix it well, and taste it. Different people have different tastes, so you're looking for a nice balance without being overpowering with the spices.
  • Don't use tea—it has too much tannin.

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