FermentusMaximus
Well-Known Member
Anyone have a good recipe for a Horchata Milk Stout? I'd like to get one going for the holidays.
Vanilla beans and cinnamon I believe. I was wondering if I could just make a milk stout and flavor it with those 2 ingredients or if someone had something fancy or interesting that had been tried and tested.
GabberGod said:Hey, just wanted to chime in. I've been wanting to do a horchata beer for a while now. I had the "Or Xata" at The Bruery in OC last month and it sealed the deal for me. It was amazing and I really want to try and make it now but I'm trying to figure out a recipe.
I had a mexican friend who taught me how to make horchata. His recipe was basically to fill a large pan with water add about a cup of rice and boil it then turn off the heat and let it sit until it cools down to room temprature. Since there is a lot more water than rice the rice can only absorb so much water and the rest of the water gets the rice flavor. Pour the rice water into a pitcher, add two cans of evaporated milk, then fill the rest of the pitcher with drinking water, add a splash of vanilla extract and a few dashes of cinnamon, stir well then set in the fridge.
So based on that I was thinking following the same basic recipe but substituting the evaporated milk with lactose. Basically boil about 4 gallons of water and add a bag of white rice. Bring to a boil and let cool so the water can absorb the rice flavor. Remove the rice, then heat the rice water back up to 155 degrees with specialty grains, light DME, etc. add 1 lbs of lactose last 15 min of boil. Cool and transfer to carboy and fill the rest with water. 1 week in a primary then 1 week in a secondary with vanilla beans and cinnamon sticks. Just not sure what specialty grains would be good. Thoughts? Suggestions?
Enter your email address to join: