Teabagger Chai-PA - Beer Recipe - Brewer's Friend

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Teabagger Chai-PA

220 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.89 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Wednesday June 21st 2017
1.066
1.019
6.2%
33.6
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 14.5%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 72.7%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.6%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 5.5%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 24.26 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 9.32 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 10 min.
3 tbsp Yeast Nutrient Other Boil 10 min.
2 each Ice Other Boil 15 min.
2 each Rehydrate yeast Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tampa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 19 68 4 24 198
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 158 °F 60 min
4 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 3.83 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 6.89 27.6  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Before kegging/bottling, make chai addition

Chai Spiced Tea Ingredients

1 vanilla bean, split and scraped
2 cinnamon sticks
2-inch piece of ginger, peeled and sliced
5 whole cloves
2 star anise
24 green cardamom pods, split
1 black cardamom pod, split
2 tsp. black peppercorns
1/2 whole nutmeg, roughly chopped
1/4 tsp. fennel seeds
Preparing Spices

Bring about 1 quart filtered water to a boil, then pour over spices and cover in a separate container.
Let steep for 15 minutes, then strain to remove spices. Cover tea and keep chilled until used.
I blended in about 2 cups (473 milliliters) of this liquid in the 5-gallon (19-liter) batch. But you want to do it slowly, mix it well, and taste it. Different people have different tastes, so you're looking for a nice balance without being overpowering with the spices.

https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-chai-tea-brown-ale/

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  • Last Updated: 2017-06-24 12:43 UTC