Hey,
I can’t remember where I saw this, but does anyone have Gordon Strong’s recipe for Chai Porter (or it might have been a stout)? I would really appreciate it!
-Mike
Back to my trusted Radical Brewing by Randy Mosher (great book, Buckapound!), page 170:
Gordon Strong’s Chai Brown Ale
4 lb Maris Otter
2 lb Vienna
1 lb Munich
.75 lb CaraVienne
.5 lb UK Crystal 80
.25 lb UK Chocolate
.25 lb rolled oats
1.25 oz Saaz (4%) at 60 min
British Ale Yeast
Mash 147, boil 90 min, ferment 67*
Post fermentation blend in chai spiced tea to taste:
1 vanilla bean, 2 inch ginger, 1 star anise, 1 black cardamom pod, 1/2 whole nutmeg-chopped, 2 cinnamon sticks, 5 cloves, 18 green cardamom pods, 2 t. black peppercorns, .25 t fennel seeds. Bring 1 qt filtered water to boil, pour over spices, steep 15 minutes. Strain, keep covered and chilled until use. Gordon might have used about 2 cups of that liquid in a 5 gallon batch, mixed into finished beer to taste.
Hope this helps,
Gail