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Old 05-02-2013, 10:41 PM   #1
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Default Horchata milk stout (first attempt)

About a year ago we had the owners of Old mission brewery from Encenada BC MX come to one of our CHUG meeting. we where sampling their beers and I had the idea to do a milk stout with Horchata. This last weekend I finally got around to trying to brew this beer.

with some discussion with other home brewer's I decided the best way to get an horchata profile into the beer was to add it to the fermenter. For those who don't know Horchata is a sweet milky drink that is made from soaking rice that it ground into a corse powder with sugar cinnamon and water over night, so there is no cooking, and could result in sanitation issues if added to the fermenter.

I addressed this problem by pasteurizing the horchata in a 140ºF water bath for 2hr. I also made the horchata with Lactose instead of sugar that the yeast would be able to ferment out.

For the Horchata I ground 1bl of long grain rice to a corse powder, and added 1 lb lactose and 1 TBS of ground Cinnamon. I added enough water so the ricer was covered ~2 cups. then steeped that over night in the refrigerator.

then i strained the horchata through a stainless steel mesh colander, and rinsed it with cold water till I had collected 1 liter. and placed it in a 140ºF water bath for 2hr. ( I used 2L of water in a slow cooker on low)
img_2434.jpg

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Recipe: Horchata Stout
Style: 13B-Stout-Sweet Stout

Recipe Overview

Wort Volume Before Boil: 13.00 US gals
Wort Volume After Boil: 11.50 US gals
Volume Transferred: 11.10 US gals
Water Added: 0.00 US gals
Volume At Pitching: 11.10 US gals
Final Batch Volume: 10.04 US gals
Expected Pre-Boil Gravity: 1.046 SG
Expected OG: 1.056 SG
Expected FG: 1.020 SG
Expected ABV: 4.8 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 25.3
Expected Color: 31.1 SRM
Apparent Attenuation: 62.8 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 19lb 0oz (81.7 %) In Mash/Steeped
US Roasted Barley 1lb 0oz (4.3 %) In Mash/Steeped
Belgian Debittered Black Malt 12.00 oz (3.2 %) In Mash/Steeped
UK Chocolate Malt 8.00 oz (2.2 %) In Mash/Steeped
US Caramel 80L Malt 8.00 oz (2.2 %) In Mash/Steeped
Sugar - Lactose 1lb 8oz (6.5 %) Start Of Boil

Hops
UK Golding (5.5 % alpha) 56 g Loose Pellet Hops used 60 Min From End
US Chinook (10.5 % alpha) 12 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Whirlfloc Tablet 58 g used In Boil
Horchata concentrate

Yeast: White Labs WLP007-Dry English Ale yeast
Mash Schedule
Mash Type: Full Mash
Schedule Name:HERMS
Step: Rest at 130 degF for 5 mins
Step: Raise by direct heating to 156 degF for 15 mins
Step: Rest at 156 degF for 30 mins
Step: Raise to and Mash out at 165 degF for 20 mins

Recipe Notes
Horchata will be made with 1lb lactose and 1/2lb long grain rice and 1 table spoons of cinnamon. then pasteurized and added to fermenter.Batch is split Half with horchata and half with out
img_2432.jpg
img_2436.jpg
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Old 05-03-2013, 01:49 AM   #2
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That is brilliant, I want tasting notes and perhaps a bottle!

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Old 05-03-2013, 02:25 AM   #3
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I can't decide if this is excellent- or gross. I think I could go either way on that.

Make sure you keep us posted on it!

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Old 05-03-2013, 02:51 AM   #4
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Originally Posted by Yooper View Post
I can't decide if this is excellent- or gross. I think I could go either way on that.

Make sure you keep us posted on it!
exactly why I split the batch! nothing worse than 10 gallons of gross
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Old 06-12-2013, 04:07 AM   #5
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Well this beer did NOT have any horchata flavor, but it is a really nice sweet stout. Next time Ill be trying to bump up the horchata flavor some how, Might have to experiment with the horchata powder.

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Old 06-12-2013, 04:12 AM   #6
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Did you consider using orchata? The commericially available liquor. It smells and tastes just like the stuff you are describing. You could add a few ounces in secondary next time.

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Old 06-12-2013, 04:47 AM   #7
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Originally Posted by Osedax View Post
Did you consider using orchata? The commericially available liquor. It smells and tastes just like the stuff you are describing. You could add a few ounces in secondary next time.
No I have not, Ill look into that, but I'm not a big fan of boozy beers, so I would prefer to use some thing with out added alcohol, but that can be adjusted for.
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Old 06-12-2013, 05:22 AM   #8
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I blended horchata with lagunitas wilco tango foxtrot the other day... Was pretty tasty actually. I think id try a brown ale

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Old 06-17-2013, 05:26 PM   #9
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I just visited Cigar City this past Saturday, they had two different Horchata beers (both 7%, low srm, with little to no hop flavor) in their tasting room. They were amazing! My first thought was I need to make a stout or a brown with Horchata. Too bad this didn't work out for you, looks like I have some more research to do.

Edit* the bartender in the tasting room said they make their Horchata with almonds, sesame seeds and cinnamon. That's all that he knew about it.

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Old 06-17-2013, 05:43 PM   #10
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Quote:
Originally Posted by allenH View Post
I just visited Cigar City this past Saturday, they had two different Horchata beers (both 7%, low srm, with little to no hop flavor) in their tasting room. They were amazing! My first thought was I need to make a stout or a brown with Horchata. Too bad this didn't work out for you, looks like I have some more research to do.

Edit* the bartender in the tasting room said they make their Horchata with almonds, sesame seeds and cinnamon. That's all that he knew about it.

Thanks I might try and email Cigar city and see what their ratio was, and how they made their Horchata. Maybe they will respond.
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