Chai Stout - Beer Recipe - Brewer's Friend

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Chai Stout

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.55 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday November 1st 2024
1.063
1.009
7.1%
33.8
44.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 73.3%
0.50 lb Briess - Organic Roasted Barley0.5 lb Organic Roasted Barley 33.1 300 6.7%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 6.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 6.7%
0.25 lb American - Blackprinz0.25 lb Blackprinz 36 500 3.3%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.38 oz Northern Brewer0.375 oz Northern Brewer Hops Pellet 8.6 Boil 60 min 22.02 30%
0.38 oz Northern Brewer0.375 oz Northern Brewer Hops Pellet 8.6 Boil 15 min 10.93 30%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 5.6 Boil 1 min 0.82 40%
1.25 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.28 13.1  
Mash volume with grains 3.88 15.5  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume 2.46 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.55 18.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.74 23
Equipment Profile Used: System Default
 
Notes

4 grams black peppercorns
5 grams green cardamon
5 grams black cardamon
4 grams cinnamon stick
3 grams cloves
3.5 grams fennel seed
2 grams star anise
3 grams nutmeg
3 grams dried, ground ginger

Break all spices loosely in mortar
Separate in half
Add half spice mixture at 5 min from end of boil
Steep other half in muslin bag for last 2 days of primary

Post Bottling Taste - 12/1/24

  • Generally well balanced spice mixture and not too intense.
  • Would consider less cardamom for future batches. Possibly eliminate the green or black cardamom altogether.
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  • Last Updated: 2024-12-02 20:40 UTC