Yak & Yeti Chai Milk Stout

an All Grain Sweet Stout by mirogster

Fermentables

Amount Fermentable Maltster Use PPG Color
8.8 lb
Pale Ale Malt
Bairds 78 % Mash 37 3 °L
1.1 lb
Crystal 75
Bairds 9 % Mash 34 75 °L
0.44 lb
Chocolate Malt
Bairds 3 % Mash 32 475 °L
0.44 lb
Crisp Roasted Barley
Any 3 % Mash 34 550 °L
0.44 lb
Pale Chocolate Malt
Thomas Fawcett & Sons 3 % Mash 32 197 °L

Hops

Amount Hop Time Use Form AA
0.4 oz Warrior (US) 60 min Boil Pellet 16.0%

Yeasts

Name Lab/Product Attenuation
Scottish Ale Wyeast 1728 71.0%

Extras

Amount Name Time Use
16.0 oz Lactose 15.0 min Boil Boil
1.0 tsp Irish Moss 15.0 min Boil Boil

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 151.0 °F 60 min
Mash-Out Infusion 170.0 °F 10 min

Notes

Zymurgy 2013 vol 36/03 May-June:

Original Gravity: 1.067 (16.4 °P) Final Gravity: 1.024 (6.1 °P) IBU: 31 SRM: 43 ABV: 5.7%

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 1 51 o 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 1n 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."

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