Arizona Wilderness Brewing Co.’s Tres Leches clone

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.016 IBU = 3 SRM = 7 ABV = 6.7%

This recipe from Arizona Wilderness Brewing Co. (Gilbert, Arizona) was a collaboration with Chris Bianco of Pizzeria Bianco and brewed to taste like tres leches cake with the additions of lactose, cinnamon, vanilla, and brown sugar.

Ingredients

7.5 lbs. (3.4 kg) Maris Otter pale malt
1.3 lbs. (0.59 kg) malted oats
1.2 lbs. (0.54 kg) flaked oats
1 lb. (0.45 kg) white Sonora Wheat
4 oz. (113 g) Caraamber® malt (27 °L)
1 lb. (0.45 kg) light brown sugar (90 min.)
1 lb. (0.45 kg) lactose sugar (90 min.)
0.8 AAU East Kent Golding hops (60 min.) (0.2 oz./6 g at 4% alpha acids)
2.5 vanilla beans
0.4 oz. (11 g) ground cinnamon
White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale),or Lallemand London ESB Aleyeast
2⁄3 cup corn sugar (if priming)

Step by Step

Seek a mash temperature of 156 °F (69 °C) and hold that for 60 minutes. Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with about 5 gallons (19 L) of water to collect roughly 7 gallons (26.5 L) of wort. Mix in both sugar types and boil for 90 minutes total. Add hops at 60 minutes left in the boil. Cool, pitch yeast, aerate, and ferment with a favorite English ale yeast at 70 °F (21 °C). When fermentation is complete, add vanilla beans and cinnamon. Says Head Brewer Chase Saraiva, “We provided a rough guideline for amounts, but this should really be done to your taste. Typically these will be added post-primary based on the profile of the beer. Approximately 2.5 vanilla beans, (Madagascar or Tahitian), sliced and seeded, and 0.4 oz. (11 g) of cinnamon are a good target.”

Arizona Wilderness Brewing Co.’s Tres Leches clone

(5 gallons/19 L, partial mash)
OG = 1.065 FG = 1.016 IBU = 3 SRM = 6 ABV = 6.7%

Ingredients

3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
1.3 lbs. (0.59 kg) Maris Otter pale malt
1.3 lbs. (0.59 kg) malted oats
1.2 lbs. (0.54 kg) flaked oats
1 lb. (0.45 kg) white Sonora Wheat
4 oz. (113 g) Caraamber® malt (27 °L)
1 lb. (0.45 kg) light brown sugar (90 min.)
1 lb. (0.45 kg) lactose sugar (90 min.)
0.8 AAU East Kent Golding hops (60 min.) (0.2 oz./6 g at 4% alpha acids)
2.5 vanilla beans
0.4 oz. (11 g) ground cinnamon
White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale),or Lallemand London ESB Aleyeast
2⁄3 cup corn sugar (if priming)

Step by Step

Place crushed malt in a muslin bag. Mash the grains in 1 gallon (4 L) water at 156 °F (69 °C) for 60 minutes. Remove grain bag and wash with 2 qts. (2 L) hot water. Top off the kettle to 6 gallons (23 L) and raise to a boil. As soon as reaching a boil, remove kettle from heat and stir in the liquid malt extract, the sugar, and the lactose, stirring vigorously until fully dissolved. Once dissolved, return kettle to a boil and add hops.

Boil for 60 minutes. Chill and ferment with English ale yeast at 70 °F (21 °C). When fermentation is complete add vanilla beans and cinnamon. Says Head Brewer Chase Saraiva, “We provided a rough guideline for amounts, but this should really be done to your taste. Typically these will be added post-primary based on the profile of the beer. Approximately 2.5 vanilla beans, (Madagascar or Tahitian), sliced and seeded, and 0.4 oz. (11 g) of cinnamon are a good target.”