Chai Milk Stout

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 29.7 IBUs 53.2 SRM 1.040 1.012 3.6 %
Actuals 1.05 1.02 3.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %


Name Amount %
Black (Patent) Malt 1 lbs 11.27
Chocolate Malt 12 oz 8.45
Oats, Flaked 8 oz 5.63
Special B Malt 6 oz 4.23
Chocolate Wheat Malt 4 oz 2.82
Pale Liquid Extract 6 lbs 67.61


Name Amount Time Use Form Alpha %
Goldings, East Kent 56.7 g 60 min Boil Pellet 5


Name Amount Time Use Type
Lactose (Milk Sugar) 1.00 lb 10 min Boil Flavor
Clarity-Ferm 1.00 oz 0 min Primary Fining
Chai Spices 1.50 tsp 10 days Secondary Spice


Name Lab Attenuation Temperature
Whitbread Ale (1099) Wyeast Labs 70% 64°F - 75°F


Step Temperature Time
Mash In 150°F 75 min


Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F


Adapted from : Duane's Black Cow Milk Stout, Brew Hut 12/3/2014
To make the chai milk stout you will need to add a tincture of chai spices. To make a tincture, simply take vodka and soak your chai spice mixture in it, then add small doses to a keg until it tastes right. As I mentioned in my notes above, I sourced my chai blend online from I use about 1 - 1.5 tsp of the chai blend to about 1 - 2 oz. of vodka. I make the chai tincture on brew day and rouse it once a day throughout the ferment. When the beer has completely fermented out, I'll transfer to a keg and then add the tincture. I allow the tincture to rest undisturbed for the final day or two before I pitch it in the beer and then decant the liquid off the top, leaving the spent chai blend behind. 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.