I am a child of rock n’ roll. Not like, child of Led Zepplin groupies, but more like child of a dad that played Led Zepplin and other classic rock on the way to and from church Sunday mornings. How many 5-year-olds have a classic rock radio station bumper sticker on their bikes?
Months ago I was driving home from work and heard The Who’s “Boris the Spider” come on and I fell in love. I danced in the car, bouncing around to the music, probably looking like an idiot in traffic. I consider it one of my “happy songs.”
I knew I wanted to use the song as an inspiration point for a brew. Spiders tend to be black … I’d be brewing in the fall … I love oatmeal stouts in the colder months … I was introduced to chai in college by a close friend and the smell of the spiced tea makes me think of chilly autumn days in Western New York … spiders and stouts are black …
So there you have it. A wild stream of consciousness that brought me to this: Boris the Spider Chai Oatmeal Stout. I could totally see Pete Townshend drinking this.
20 September 2009
Boris the Spider Chai Oatmeal Stout
Extract w/ grains
5 gallons, 60 minute boil, 30 minute steep
6.0 lbs Light Liquid Malt Extract (60 min)
1.0 lb Dried Malt Extract (60 min)
1.5 lbs Flaked Oats
9.00 oz Crystal 60L
8.00 oz Chocolate Malt
8.00 oz German Carafa II
4.00 oz Roasted Barley
1.00 oz Sterling Hops [7.0% AA] (60 min)
2.00 oz UK Kent Golding [4.2% AA] (60 min)
1.00 oz UK Kent Golding [4.2% AA] (5 min)
Custom cold-brewed chai tea with traditional spices (recipe to come)
1 tablet Whirlfloc (20 min – clarifier)
White Labs Irish Ale Yeast (WLP004)
4 oz corn sugar (bottling)
Create a yeast starter 2-3 days in advance.
Add 3 gallons of water to kettle. Bring to boil.
Steep grains at 155°F for 30 minutes.
Remove grains, turn off heat and add 1.0 lb dried malt extract and 6.0 lbs liquid malt extract. Bring to a boil. Add bittering hops.
At 20 minutes, add Whirlfloc tablet.
At 5 minutes, add remaining hops.
At end of boil, remove all hops. Chill wort to 75°F. Rack to fermenter and dilute to 5 gallons. Decant yeast starter and pitch yeast. Aerate thoroughly. Ferment at 70-75°F.
Rack fermented beer to secondary fermenter. Age for 1 – 2 weeks.
Rack to bottling bucket. Add cold-brewed chai tea strained of spices. Boil corn sugar with 1 c filtered water and add to beer. Mix well.
Bottle. Age for 2 – 3 weeks.
I’m still working on my chai recipe, but I can tell you that I will be mixing it myself. Chai is typically brewed with Indian Assam tea, but I didn’t have the best of luck finding this tea. So instead I picked up Twinings of London’s English Breakfast Tea, which is a blend of Kenyan and Assam. I have a wonderful stash of spices to work with, so I’m excited!