Chai Spiced Amber Ale
Modified from Mad Fermentationalist for use with extract and steeping grains. Only chocolate wheat was available. Flameout hops were bagged and squeezed, cold break was low, added 3 g gypsum to steep water. Think about steeping dark grains in cool water, getting proper grains according to all grain recipe, topped up with water from 19 to 20.5 L to match predicted gravity. May add maltodextrin to make up for high attenuation of US-05
2-row - possible Faucet Pale or Golden Promise or Gambrinusing Pale. TODO: Need to scale to 6 TODO: Need to reduce SRM below 18...ideally 17.