Spice Trade Brewing Chai Milk Stout Clone - Beer Recipe - Brewer's Friend

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Spice Trade Brewing Chai Milk Stout Clone

226 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.75 gallons
Post Boil Size: 10.9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Monday January 13th 2020
1.067
1.024
5.7%
27.3
31.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 2-Row21 lb Pale 2-Row 37 1.8 75.3%
2.25 lb Crisp Malting - Crystal 60L2.25 lb Crystal 60L 33.1 60 8.1%
0.88 lb American - Roasted Barley0.875 lb Roasted Barley 33 300 3.1%
0.88 lb American - Chocolate0.875 lb Chocolate 29 350 3.1%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
0.88 lb United Kingdom - Pale Chocolate0.875 lb Pale Chocolate 33 207 3.1%
27.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 27.32 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 511 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 151 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.19 gal (52.75 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 1.19 gal (4.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.7 38.8  
Mash volume with grains (equipment estimates 11.67 g | 46.7 qt) 11.77 47.1  
Grain absorption losses -3.23 -12.9  
Remaining sparge water volume (equipment estimates 6.81 g | 27.2 qt) 6.53 26.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.03 g | 52.1 qt) 12.75 51  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10.9 43.6  
Top off amount 0.1 0.4  
Going into fermentor 11 44  
Total: 16.23 64.9
Equipment Profile Used: System Default
 
Notes

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.”

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  • Last Updated: 2020-01-13 18:54 UTC