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:	23 HCU (~13 SRM)		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
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
	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)
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.