Directions:
Mill the grains and dough-in, targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151°F (66°C). Hold the mash at 151°F (66°C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring, or with a recirculating mash system, raise the temperature to mash out at 168°F (76°C). Sparge slowly with 170°F (77°C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.052 (12.9°P).

The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add lactose and Irish moss or other kettle finings with 15 minutes left. Chill the wort to 68°F (20°C) and aerate thoroughly. Use 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5 liter starter.

Ferment at 68°F (20°C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. At this point you have an excellent milk stout. To make the chai milk stout you will need to add a tincture of chai spices.

Chris explains, “For the chai spice, I simply take a cheap vodka and soak our house chai spice mixture in it, then add small doses to a keg until it tastes right. I try to make a very strong spice tincture so there is only a negligible amount of vodka added to the beer. Usually it only takes 0.4 oz of tincture to spice 5 gallons of beer. Frankly, I am not certain what is in our chai spice mixture, but I am sure your favorite chai spice mix will work great. Make additions slowly and taste as you go so you can hit it just right.”