Imperial Stout Recipe - Chai Tea Milk Stout

Recipe Info

Recipe Image

Chai Tea Milk Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Lactose 15 min left in boil Make chai tea mix: 2 tablespoons ginger powder 2 tablespoons ground cardamom 1 teaspoon grated nutmeg 1½ teaspoons ground cloves 1 teaspoon freshly cracked black pepper, finely ground 3 tablespoons cinnamamon mixed with 14 oz bourbon for tincture. Tincture sits for 3 weeks, and added at kegging.

Fermentables

41% - Pale Ale - US
6
37
3
Mash
21% - Brown Malt - UK
3
33
65
Mash
7% - Caramel/Crystal 60 - US
1
36
60
Mash
7% - Chocolate Malt - US
1
34
350
Mash
7% - CaraMunich - BE
1
34
56
Mash
7% - Chocolate Wheat Malt - DE
1
33
400
Mash
3% - Flaked Oats - US
0.5
37
1
Mash
7% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Centennial
1.3
Pellet
Boil
60 min(s)
10.2
38.6
Cascade
1
Pellet
Boil
10 min(s)
6.3
6.6

Yeast

Wyeast American Ale II 1272
74%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

iamaw30

Tasted on 2/3/2021 by iamaw30

Notes:

Let it age for a bit. Even if kegging, let it sits a couple weeks. Once the chai spices became a bit more muted after sitting, it became a pretty good beer.

Recipe Facts

Chai Tea Milk Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.080 OG
  • 1.021 FG
  • 45.3 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 60.8° SRM Color
  • 75% Efficiency
  • 7.6% ABV Alcohol
  • 275 per 12oz Calories
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