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Chai'd up ale
This winter ale was inspired by brewing chai tea from scratch all winter long and finally realizing that it belonged in my next batch of beer.
| Brewer: | bradybrew | Email: | bps11nyc@yahoo.com | |||||
| Beer: | Chai'd up ale | Style: | American Amber Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.059 | FG: | 1.014 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | Used 5 gallons distilled water. | |||||||
| Grain: | 8 oz. British crystal 50-60L 2 oz. American black patent |
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| Steep: | Steep crystal and black patent in 2 gallons of 160° water for 30 minutes. | |||||||
| Boil: | 60 minutes | SG 1.148 | 2 gallons | |||||
| 3 lb. Light dry malt extract 3 lb. Wheat extract 1 lb. Honey |
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| Add Malt Extract, Honey and Cascade hops for boil. Last 10 mins, add zest from 3 oranges, and 1.25 oz gourmet chai, a few crushed fennel seeds. Add tettnanger hops last 2 mins. | ||||||||
| Hops: | 2 oz. Cascade (6% AA, 60 min.) .5 oz. Tettnanger (aroma) |
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| Yeast: | Add to 3.5 gallons cold water in fermenter. Pitched Belgian Abbey Ale yeast (Wyeast) at 76°. | |||||||
| Log: | Ferment 8-15 days at 70-72°. Age for 2-3 weeks. | |||||||
| Carbonation: | Bottle with 2/3 cup corn sugar. | |||||||
| Tasting: | Use really good store bought chai or make your own. Assam tea, ginger, fennel seeds, orange peel, cinammon, cardamom, etc. Room for experimentation with hop balances. Spruce it up with a few crushed juniper berries if you like. Very tasty! | |||||||
Recipe posted 03/22/04.