Pecan Pie IPA

FreakinA · 10-29-2009, 12:06 AM

So for this holliday season I wanted to make a Pecan Pie IPA. When I think of pecan pie, I think of obviously pecans, vanilla, and molasses. Does any one have experience adding nuts mid boil? Or do you guys think ferment them with a muslin bag of pecans and secondary it on top of them? For the vanilla bean I was thinking add it for the last 20 minutes of the boil. I had a porter where I added it at 10 and it just wasn't enough. What is the best to get a good molasses in there? I am trying to do this for my first all grain recipe, so I am totally open to grains that add caramelly flavors. Does anyone think this beer will work?

**McCuckerson** · 10-29-2009, 12:39 AM

Quote:

Originally Posted by FreakinA

So for this holliday season I wanted to make a Pecan Pie IPA. When I think of pecan pie, I think of obviously pecans, vanilla, and molasses. Does any one have experience adding nuts mid boil? Or do you guys think ferment them with a muslin bag of pecans and secondary it on top of them? For the vanilla bean I was thinking add it for the last 20 minutes of the boil. I had a porter where I added it at 10 and it just wasn't enough. What is the best to get a good molasses in there? I am trying to do this for my first all grain recipe, so I am totally open to grains that add caramelly flavors. Does anyone think this beer will work?

From what I have read, I would definitely stay away from molasses in a brew. How about vanilla extract at bottling? 2lbs of crystal (in a 5 gallon batch) might add a bit of caramel flavor.

**Grizzlybrew** · 10-29-2009, 12:43 AM

I just did a pecan pie porter (bottled last Saturday). I put pecans in the mash, toasted pecans in the secondary along with vanilla extract (the real extract) and some dark karo (should have used molasses. Still awaiting the results - had a little astringency at bottling taste test, but we'll see in a few weeks.

Some friends did a vanilla porter last christmas, placing one vanilla bean in the secondary - it was the perfect amount - maybe the boil drives flavors/aromas of the vanilla off.

**schweaty** · 10-29-2009, 01:25 AM

How about using some Lyles Golden Syrup?

**Yuri_Rage** · 10-29-2009, 01:32 AM

I don't think that an IPA makes a good base for a sweet, dessert oriented beer. Lots of hops + pecan pie just sounds a bit off-putting. Brown ale or porter would be better styles from which to start.

**McCuckerson** · 10-29-2009, 01:42 AM

Quote:

Originally Posted by Yuri_Rage

I don't think that an IPA makes a good base for a sweet, dessert oriented beer. Lots of hops + pecan pie just sounds a bit off-putting. Brown ale or porter would be better styles from which to start.

I could not agree more; dessert beer and IPA DO NOT go together. However, this discussion has got me thinking about a vanilla nut brown ale, or a vanilla maple porter.......

BulldogBrewer · 10-29-2009, 03:28 AM

I've been thinking about doing a peanut butter porter, but a pecan pie porter sounds awesome! Couldn't see that in an IPA though...

**schweaty** · 10-29-2009, 05:06 AM

Dogfish head makes Immort Ale using juniper berries, vanilla & maple syrup. It went pretty damn well with a chocolate ice cream concoction my SWMBO got from Cold Stone. It is 11% ABV and 50 IBU.

While I do agree with Yuri on choosing a more appropriate style, perhaps a nut brown ale, I say do what you want. Thats the beauty of this hobby!

If you're looking to stay to style then IPA probably isn't the best choice.

**Beermaker** · 10-29-2009, 05:09 AM

I use dark karo syrup instead of molasses. IPA hops will overpower the aroma of pecan pie.

BoZzyFresh · 10-29-2009, 08:32 PM

I have to agree using Immort Ale as comparision is a great base taste to start with. As someone currently brewing and recreating a Pecan Pie beer regularly with REAL Molasses, vanilla, brown sugar and candied pecans it is great for the fall! Mine has a rich deep flavor and a sweet finish. With just enough bittering (IBU about 35) it's technically a baltic porter but with more body. The big advice i will throw out there is do not use the pecans anywhere but secondary and not raw...CANDY THEM!! we did not our first time and since pecans are bitter nuts it made the bitterness go way up. Also let it sit in secondary for at least 2 weeks and it will only get better as it ages as long as you hit over 7-8%ABV...anyway just my experiences....i love a good "pie" beer