BrewBlog: Chai Spiced Milk Stout
Brewer: Ken Megal
Brew Date: October 25, 2012
Yield: 11 gallons
Color (SRM/EBC):
Bitterness (Calc): 31 IBU (Rager)
BU/GU: 0.46
Calories: 221 (12 ounces)
Conditioning: Keg
ABV: 6.9%
ABW: 5.4%
OG: 1.067
OG (Plato): 16.37° P
Target OG: 1.067
FG: 1.015
FG (Plato): 3.82° P
Target FG: 1.015
Real Extract: 6.09° P
App. Atten.: 76.6%
Real Atten.: 62.8%
Status: On Tap
General Information
Method: All Grain

This is based on a recipe of brewer Chris Kennedy who was the head brewer at Yak and Yeti in Arvada, Colorado.  Kennedy says, “The milk stout base is very milky and chocolatey, and you want to let those characteristics shine through just as strongly as the chai spice. I like to drink the chai stout and not be entirely sure whether the flavors are from the chai spices, or from the milk stout base.”

Yak and
Yeti in Arvada, Colo.,



I'm not a huge fan of Sweet Stouts, but for some reason this recipe always stuck with me since I read about it a couple years back.  I decided to give it a try and I do like the base beer.  The Chai spice I think is subtle enough to not make it overpower the beer and adds an interesting note.  I sourced the Chai spice blend online at -  I went with their blend because, first of all, it's simply a blend of spices and not a tea.  Secondly, I liked their description of the blend as "much spicier than it is sweet."

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
16.90 pounds 75.9% of grist
2.43 pounds 10.9% of grist
0.98 pounds 4.4% of grist
0.98 pounds 4.4% of grist
0.98 pounds 4.4% of grist
22.26 pounds 100% of grist
2.00 pounds Lactose (Milk Sugar)  
2 tablets Whirlfloc @ 15 minutes  
1 tsp. Yeast Nutrient @ 10 minutes  
Total Boil Time: 90 minutes
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 2500 ml
Equipment Profile

Sabco Brew-Magic: Ken Megal

Batch Size: 10.5 gallons Boil Volume: 14.1 gallons
Evaporation Rate: 15% per hour Mash Tun Dead Space: .25 gallons
Efficiency: 70% Mash Tun Weight: 30 pounds
Hop Utilization: 100% Mash Tun Volume: 15 gallons
Loss: .5 gallons Mash Tun Specific Heat:
Mash Profile

Two Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4

Mash with a direct heat source to maintain temperature.


# Name Type Time Temp. Description
1 Protein Rest 30 min. 122°F Add 100% of mash water at 129° F / 54° C
2 Saccharification 45 min. 154°F Heat to 154° F / 68° over 15 minutes
3 Mash Out 10 min. 168°F Heat to 168° F / 75° C for at least 10 minutes
Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%

Famous for Pilsners and Lagers.


First, my recipes are formulated based on 78% efficiency, which is what I typically get on my system.  You should adjust the recipe based on your efficiency/system.

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 151°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 in 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.

Special Procedures

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. 

Primary: 14 days @ 68° F
Secondary: 7 days @ 72° F
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