IZ MALI Chai Tea Ale

This Brew was created to be a complement to our Imperial Jamaican Coffee Stout. I decided on a Chai Tea Ale, and leaned towards Belgian influances. The name comes from place my father was born, an island off the coast of Croatia.

Brewer:	Twelve Steppe		Email:	jayelisea94@hotmail.com
Beer:	IZ MALI Chai Tea Ale		Style:	herb/spice beer
Type:	Extract w/grain		Size:	5 gallons
Color:	17 HCU (~11 SRM)		Bitterness:	28 IBU
OG:	1.065		FG:	1.008
Alcohol:	7.4% v/v (5.8% w/w)
Water:	We used bottled spring water.
Grain:	.33 lb. Belgian aromatic .5 lb. American crystal 40L
Steep:	Braught temp up slowly to 160, steeped for 30 minutes at 160, sparged grains with hot water.
Boil:	60 minutes	SG 1.109	3 gallons
	3.2 lb. Amber malt extract 2 lb. Light dry malt extract .5 lb. Belgian candi sugar 2 lb. Honey .5 lb. chai tea
	Added Chai Tea in a grain bag during last 10 min. of boil, sparged with hot water at end of boil.
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.) .5 oz. Styrian Goldings (5.5% AA, 15 min.) 1 oz. Cascade (aroma) .5 oz. Styrian Goldings (aroma)
Yeast:	I believe I used Wyeast European Ale Yeast 1338, but may also use Trapist High Gravity 3787. I MAY have done a second yeast pitching 3 or 4 days before bottling...don't remember, my Son was being born around this time, I was a bit preoccupied in thoughts.
Log:	Primary fermenter for a week and a half, secondary fermenter for 3 or 4 weeks. dry hopped in secondary (we held back on a few of the hops during the boil for dry hopping). Bottled and conditioned for a month, but ages well..so longer will good.
Carbonation:	2.4 volumes	Corn Sugar: 3.57 oz. for 4.25 gallons @ 70°F
	I actually used part DME and part Belgian Candi Sugar for priming.
Tasting:	This Brew was received to Rave reviews by ALMOST all who tried it! Could possibly cut back slightly on the Chai Tea, maybe to 1/3 lb. or somewhere in between. We did a second batch, but may have bottled prematurely and the bottles exploded!! Will make agian!!!

Recipe posted 12/13/08.