Chai flavor

[ericbw]

I'm planning a chai spiced brown ale. The base recipe would be hopped at 60, 30, and maybe 10 minutes, maybe 0. Looking for a subdued hop flavor (prob Willamette).

What's the best way to add tea? In the mash, boil, or add yea at bottling?

Anyone with experience?

 

[m00ps]

I did a chai brown before. I made a concentrated tincture with vodka to be able to dial in the amount. I didnt want to expose the spices to boiling temps since its not recommended to boil tea due to tannin extraction

 

[scottjc]

What is everyone's thoughts about putting the chai spices in like a dry hop addition after initial fermentation calms down?
I don't have any experience with this, but that seems like a good option, but it might be a bit trickier to dial in.