Pecan Pie Porter

Posted Oct 11th 2011 | By:

More Articles By HopEd (15)

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Did not blog about the HoPS Oktoberfest Hoppy Red Ale I made. It was drunk. Let's just leave it at that. Brewing Pecan Pie Porter. Used a bit more than the 0.5 lbs of pecans. Mashed them up with a hammer and added them to the grain. After 60 min. I did not have complete conversion. Noticed that my temp had gone below 150 so I added an unknown amount of boiling water to the tun. Got the temp up to 151 and sat for 30 min. Temp dipped again and I added a bit more boiling water. However, I did have conversion so I went to Vorlauf. After 2-3 gal. I drained off almost 14 quarts and added 180 degree sparge water. Stirred for 10 minutes. Did the Vorlauf again, 3.5 gallons. Added 6 more quarts. Hope this will boil down/lose volume to about 4 gallons. Gravity was 1.040 at 122 degrees. Added about 0.5 oz of German Northern Brewer (A:9.6%, B:5.5%) at the beginning of the boil and another 0.5 oz at 30 min. Added 1.5 lbs of DME at about 10 min. Ended up with a little over 4 gallons. Gravity was about 1.064. Added American Ale yeast. Update: Now realized that I used 1# of pecans in the mash instead of 0.5. Almost a week later and it is fermenting away.

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2 COMMENTS

Posted:

October 16, 2011 • 07:00 PM

I would think that the oils from the pecans would kill the head on beer. I've never had a beer with real nuts in it before, that I know of, anyways.

Posted:

October 29, 2011 • 11:17 AM

I've heard that too, but I think the torrified wheat is supposed to counteract that. However, come to think of it, I may have forgotten to add it.

Nonetheless, I've had some pecan porters before, and the pecan-y tastiness will
outweigh the lack of head.

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