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IZ MALI Chai Tea Ale

This Brew was created to be a complement to our Imperial Jamaican Coffee Stout. I decided on a Chai Tea Ale, and leaned towards Belgian influances. The name comes from place my father was born, an island off the coast of Croatia.

Brewer: Twelve Steppe Email: jayelisea94@hotmail.com
Beer: IZ MALI Chai Tea Ale Style: herb/spice beer
Type: Extract w/grain Size: 5 gallons
Color:
17 HCU (~11 SRM)
Bitterness: 28 IBU
OG: 1.065 FG: 1.008
Alcohol: 7.4% v/v (5.8% w/w)
Water: We used bottled spring water.
Grain: .33 lb. Belgian aromatic
.5 lb. American crystal 40L
Steep: Braught temp up slowly to 160, steeped for 30 minutes at 160, sparged grains with hot water.
Boil: 60 minutes SG 1.109 3 gallons
3.2 lb. Amber malt extract
2 lb. Light dry malt extract
.5 lb. Belgian candi sugar
2 lb. Honey
.5 lb. chai tea
Added Chai Tea in a grain bag during last 10 min. of boil, sparged with hot water at end of boil.
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Cascade (6% AA, 15 min.)
.5 oz. Styrian Goldings (5.5% AA, 15 min.)
1 oz. Cascade (aroma)
.5 oz. Styrian Goldings (aroma)
Yeast: I believe I used Wyeast European Ale Yeast 1338, but may also use Trapist High Gravity 3787. I MAY have done a second yeast pitching 3 or 4 days before bottling...don't remember, my Son was being born around this time, I was a bit preoccupied in thoughts.
Log: Primary fermenter for a week and a half, secondary fermenter for 3 or 4 weeks. dry hopped in secondary (we held back on a few of the hops during the boil for dry hopping). Bottled and conditioned for a month, but ages well..so longer will good.
Carbonation: 2.4 volumes Corn Sugar: 3.57 oz. for 4.25 gallons @ 70°F
I actually used part DME and part Belgian Candi Sugar for priming.
Tasting: This Brew was received to Rave reviews by ALMOST all who tried it! Could possibly cut back slightly on the Chai Tea, maybe to 1/3 lb. or somewhere in between. We did a second batch, but may have bottled prematurely and the bottles exploded!! Will make agian!!!

Recipe posted 12/13/08.