Chai Tea Latte Milk Stout - Beer Recipe - Brewer's Friend

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Chai Tea Latte Milk Stout

380 calories 40.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 100 min
Batch Size: 6.26 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Robby Brosman
Calories: 380 calories (Per 12oz)
Carbs: 40.6 g (Per 12oz)
Created: Sunday November 7th 2021
1.113
1.031
10.8%
7.6
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 39.5%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 15.8%
2 lb Belgian - Roasted Barley2 lb Roasted Barley 30 575 7.9%
10 oz American - Chocolate10 oz Chocolate 29 350 2.5%
1 lb Munich1 lb Munich 37 6 3.9%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 2%
2.20 lb Brown Sugar2.2 lb Brown Sugar 45 15 8.7%
5 lb Briess - DME Bavarian Wheat5 lb DME Bavarian Wheat 44.6 3 19.7%
25.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Liberty0.75 oz Liberty Hops Leaf/Whole 4 Boil 60 min 5.11 42.9%
1 oz Liberty1 oz Liberty Hops Leaf/Whole 4 Boil 10 min 2.47 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21 g Table Salt Water Agt Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp yeast nutrient Other Boil 10 min.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 220 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 90 min
4 qt Sparge -- 172 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.01 g | 40 qt) 8.69 34.8  
Mash volume with grains (equipment estimates 11.42 g | 45.7 qt) 10.1 40.4  
Grain absorption losses -2.2 -8.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 8.14 g | 32.5 qt) 6.82 27.3  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.57 22.3  
Top off amount 0.69 2.8  
Volume into fermentor 6.26 25  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

split mash between 2 bags
hop in basket

Mash: add 2tsp lactic acid to lower pH to ~5.4
Add DME at 60 min, lactose and brown sugar at 10 min

Primary 2 weeks
Barrel age 6 months (treat barrel w/ 2 cups angels envy)
2 weeks before bottling mix Chai Spices (consider a chai tea concentrate) and Whiskey tincture. Blend to taste at bottling

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  • Last Updated: 2022-02-11 21:57 UTC