Notes
GABF Award Winning Beer recipe created by Chris Kennedy as published by the AHA.
*Yeast is either/or, not both.
**“For the chai spice, simply take a cheap vodka and soak chai spice mixture in it. Let soak in a small container for 2 weeks of fermentation. At bottling or kegging time, add tincture in small doses to taste. 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."
Fermentables
| Amount |
Fermentable |
Use |
% |
| 8.80 lb |
Pale 2-Row (US) |
Mash |
72.06% |
| 1.10 lb |
Caramel/Crystal 80L (US) |
Mash |
9.01% |
| 1.00 lb |
Milk Sugar - Lactose |
Boil |
8.19% |
| 7.00 oz |
Roasted Barley (US) |
Mash |
3.58% |
| 7.00 oz |
Chocolate (US) |
Mash |
3.58% |
| 7.00 oz |
Pale Chocolate |
Mash |
3.58% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 0.40 oz |
Warrior - Pellet |
Boil |
60 Minute(s) |
16.0% |
22.74 |
Yeast
| Name |
Attenuation |
| Wyeast 1728 Scottish Ale Liquid Yeast |
69% - 73% |
| White Labs WLP028 Edinburgh Ale Liquid Yeast |
70% - 75% |
Other
| Name |
Amount |
Use |
Time |
| Chai Spice Mix |
0.40 oz |
Keg |
0 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 151 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 68 F |
14 Day(s) |
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