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

Such interesting times!  It’s in the news that Big Beer are losing more and more market share to craft brews.  Seems these days as if even the most local of dive hangouts has at least one Sam selection on draft, and also probably a Blue Moon as well. People seem to be finding a more sophisticated palate, and people are finding a way to make money on it. I’m all for that.

I notice also lately that there are a number of alternatives finding their way to the draft towers.  Ciders, cysers and fruit beers were popular last fall.  This year everyone who has a label seems to be putting out a pumpkin variety.  (All well and good, even if it’s not my style.)  I am most please to see mead, that heady honey grog swilled by Norse heroes, seems to be getting popular these days too. I got hooked on the stuff years ago while I was still hanging around with the Ren Faire crowd.  Back then it was almost unheard of, produced in small quantities by a few niche artisans and home brewers, and slyly shared with among people with distinctive taste.  It was an “in club” thing, and I consider myself lucky to have been included.  My first hit was a killer strawberry mead, and I was instantly hooked. The ginger mead made my eyes water, but wow was it good!

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