Concept recipe. I never made this, so it’s open sourced now.  OR, more properly sourced from somewhere else.  Have at it, give feedback on modifications and tweaks.

Vanilla Chai

Recipe Type: All Grain
Yeast: Lalvin 71b
Batch Size (Gallons): 5
Original Gravity: 1.132
Final Gravity: 1.044
Boiling Time (Minutes): 1
Color: golden
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: 90
Secondary Fermentation (# of Days & Temp): 30
Tasting Notes: need to drop honey and clove content, but very good

Ingredients

• 14 lbs. Honey
• 4 Gal Water
• 1 tbsp Ginger
• 2 Cinnamon Sticks
• 2 tsp Cardamom
• 2 Cloves
• 2 tsp Nutmeg
• 1 tsp Allspice
• 2 Vanilla bean cut ½
• 1 pk. Lalvin 71b Yeast
• 5 tsp Yeast Nutrients
• 2 tsp Yeast energizer

Process:

• Heat 1 Gal. water to 110°F and remove ½ coffee mug for yeast starter.
• Bring water to boil.
• Remove from heat
• Add honey, Nutrients, Energizer, and Spices
• Let sit for 25 min.
• Start Yeast
• Remainder of water chilled in P.F.
• Pour Must in P.F.
• Add yeast
• Stir Vigorously for 2 min.
• Seal lid and attach airloc
• Rack when airlock stops.\
• Rack once/month until clear
• Bottle, age or drink or both