experimental beers with a botanical twist

Chai Lager

black cardamom pods
Black cardamom pods (photo: Brian Arthur – en:file:BlackCardamom.jpg, CC BY-SA 3.0, Link)

In 25 years of brewing, this is only the second time I’ve ever used lager yeast! I was concerned that not being able to maintain a consistently low temperature might be a problem, but it wasn’t at all. I aged this for two months before bottling, and it tastes great. Basically a dark lager with some spices in it. The tea adds extra tannins, so 1 oz of a low-alpha hop is plenty.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 90 min 16.0 IBUs 32.7 SRM 1.049 1.012 4.8 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 7 lbs 71.79
Munich Malt 1 lbs 10.26
Caramel/Crystal Malt - 90L 8 oz 5.13
Chocolate Malt 8 oz 5.13
Roasted Barley 8 oz 5.13
Black (Patent) Malt 4 oz 2.56

Hops

Name Amount Time Use Form Alpha %
Hallertau 1 oz 60 min Boil Pellet 4.5

Miscs

Name Amount Time Use Type
loose black tea 2.00 oz 5 min Boil Herb
black cardamom pods 7.00 Items 0 min Secondary Spice
grains of paradise 0.50 tsp 0 min Secondary Spice
Vanilla Beans 2.00 Items 10 days Secondary Flavor
Ginger Root 1.00 tbsp 12 min Secondary Herb
Anise, Star 1.00 Items 30 min Secondary Spice

Yeast

Name Lab Attenuation Temperature
German Bock Lager (WLP833) White Labs 73% 48°F - 55°F

Mash

Step Temperature Time
Mash In 152°F 60 min


Leave a Reply

Your email address will not be published. Required fields are marked *