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)
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)
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