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Old 09-29-2009, 12:21 AM   #1
jamesnsw
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Default Lazy magnolia Southern pecan Brown Recipe Critique

I just had Lazy Magnolia's Southern Pecan at GABF Saturday, and SWMBO and I agreed it would be wonderful with Thanksgiving dinner. Any suggestions? I was thinking I would do a partial mash, and mash high so it comes out sweeter.

Southern Pecan Nut Brown Ale Clone
23-A Specialty Beer
Author: Lazy Magnolia



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 63.0%
Calories: 193.57 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.026 - 1.120)
|=============#==================|
Terminal Gravity: 1.021 (0.995 - 1.035)
|==================#=============|
Color: 13.31 (1.0 - 50.0)
|============#===================|
Alcohol: 4.72% (2.5% - 14.5%)
|==========#=====================|
Bitterness: 19.5 (0.0 - 100.0)
|===========#====================|

Ingredients:
1.5 lb Maris Otter
.25 lb Wheat Malt
2 oz Wheat Flakes
8 oz Pecans - added during mash
1.0 lb Crystal 60
6.0 lb Liquid Light Extract
.5 oz Target (5.0%) - added during boil, boiled 60 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 30 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 15 min
1.0 ea Fermentis S-33 SafBrew S-33

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.3

Any suggestions? Also, I have 6 weeks on this recipe... should be enough, but are any of my ingredients problematic for that?

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Old 09-29-2009, 01:49 AM   #2
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Would 8 oz. in the mash give you enough of the flavor you are looking for? Why not add it later in the process? I know there's issues with oil, but...

I'm about to attempt a pecan pie porter myself.

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Old 09-29-2009, 02:23 PM   #3
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I'm basing the 8oz in the mash off of this thread-
http://www.homebrewtalk.com/f12/lazy...n-pecan-58853/

How does the base recipe look?

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Old 09-30-2009, 02:10 AM   #4
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Alright... read up on the other thread and Lazy's website. Looks pretty good. I'm not sure if I would bother with the MO if you're using DME for the majority of the base. I'm not sure its subtleties would come through. I might bump up the wheat flakes a little more; I think a nice creamy, nutty head would be awesome with this one. Are you roasting the pecans?

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Old 09-30-2009, 03:25 AM   #5
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I think I want to keep the Maris Otter, just so I'm doing a partial mash for the first time.

I have a 34 qt turkey fryer- I guess I could do even more grains, most likely. How much Maris Otter would you suggest for me to be able to notice the difference?

I upped the wheat flakes to 8 oz.

Any other suggestions?

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 10-06-2009, 03:19 AM   #6
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Roasting pecans as I type. Decided to up the amount slightly, because I know I'm going to have to taste test.

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 10-06-2009, 03:41 AM   #7
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Don't have anything constructive to add to this conversation, other then that this beer is very tasty on tap and the guys are excellent about selling grain to locals who need a bag.

~r~

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Old 10-06-2009, 07:32 PM   #8
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Damn! I just came back to this post. I actually brewed my pecan pie porter last night. I forgot I was going to roast the pecans. I used 7 1/2 oz in a 4 gal batch and figured I would add about that much more to the secondary... maybe I'll toast those.

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Old 04-03-2010, 02:17 AM   #9
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So this is way after the fact, but I didn't even know that pecan porter existed till my dad just just brought it up.

How did it end up when it was all said and done?

Would adding pecans during dry hop give it more pecan flavor, or was putting it in the mash enough?

Thanks

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Old 04-03-2010, 02:41 AM   #10
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It ended up pretty good. I'm not sure I can chalk the flaws up to the recipe or my bumbling process.

The pecan is definitely there, but like the original, doesn't blow you away. It's subtle. I'd definitely roast the pecans again next time, and probably add more.

I'm not sure dry-pecaning is the answer. I've heard good things about soaking nuts in vodka, and then adding that in. Let me know if you give it a shot!

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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