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-   -   Pecan Scottish 80/- ... ideas? (http://www.homebrewtalk.com/f12/pecan-scottish-80-ideas-48115/)

Chriso 12-14-2007 11:27 PM

Pecan Scottish 80/- ... ideas?
Again, just soliciting suggestions... What do you all think of this recipe? I'm trying to stay pretty true to BJCP style on this brew. I know the peated malt isn't authentic Scottish, thus why I reduced it to 2 oz. I think the pecan, caramel, and smoky tastes should play well together!

Please, comments? Suggestions? Looks of anguished horror? Thanks!

Recipe updated 12/16

Recipe: Pecan Scottish Ale
Style: 9C Scottish Export 80/-
TYPE: All Grain

Batch Size: 5.00 gal
Boil Size: 6.96 gal
Estimated OG: 1.054 (BJCP Guideline: 1.040-1.054)
Estimated FG: 1.013 (BJCP Guideline: 1.010-1.016)
Estimated Color: 14.1 SRM (BJCP Guideline: 9.0-17.0)
Estimated IBU: 16.9 IBU (BJCP Guideline: 15.0-30.0)
Boil Time: 90 Minutes

9 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
4.0 oz Aromatic Malt (20.0 SRM)
4.0 oz Honey Malt (25.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
4.0 oz Wheat Malt (2.3 SRM)
0.50 lb Pecans, Roasted (Mash 75.0 min)

75 min Mash In Add 3.44 gal of water at 164.7 F = 150.0 F
Total Grain Weight: 11.00 lb

1.00 oz Goldings, US [4.70 %] (60 min) Hops 17.3 IBU

Taking a hint from Bearcat Brewmeister, I'll be doing.. "After the runnings clear, I collect the first 2 quarts and carmelize by boiling it down to 1 quart. "

Pecans were toasted at 300F for 10 minutes in a single layer, then poured into a paper bag to sit out overnight, hopefully getting some of the oils out of them. Pecans will be roasted 20 minutes at 375F about 4 days before brewing.

Chriso 12-17-2007 01:20 AM

*bump* Just lookin' for suggestions... I've not tried a Scottish before, and don't want to screw this up.

Yuri_Rage 12-17-2007 01:33 AM

Skip the peat. It'll cover up all the goodness you'll get from the pecans.

Spyk'd 12-17-2007 01:40 AM

Also, I'd not 'toast' the pecans and go ahead and ROAST them...meaning at least 350 degrees for about 20 or so minutes. Remember, you can take them much darker than you normally would, just to eat, as all you're trying to do is roast off oil and deepen flavor.

A few burnt tidbits are desireable.


Chriso 12-17-2007 01:42 AM

Both duly noted, will edit shortly. Thanks for the advice, I appreciate it.

The base recipe looks OK though, save for those two minor misjudgements?

Yuri_Rage 12-17-2007 01:44 AM

Looks pretty good, really. You might consider adding a touch of honey malt as well. A recent issue of BYO had an article that highly recommended a small amount (4-8 oz, IIRC) of honey malt in Scottish ale.

rdwj 12-17-2007 01:49 AM

no opinions, but please update when you taste this. I'm very interested in seeing how it turns out

Chriso 12-17-2007 01:54 AM

Roger that! I bought 5 lbs of Honey Malt a while back and am just finally getting down to the last 1.5 lbs about now... could definitely spare 4 oz for this, a good sub for the peat malt, and hopefully accents the pecan notes.

Will report back, I think this gets brewed this coming Sat. .... Gotta fix my mash tun first. Lost my ball valve during the big brew. Well, parts of it. The handle, spindle, and nut. Hm. Home Depot, here I come!

Spyk'd 12-17-2007 01:57 AM


Originally Posted by chriso
Both duly noted, will edit shortly. Thanks for the advice, I appreciate it.

The base recipe looks OK though, save for those two minor misjudgements?

I'd add an extra pound of Marris Otter in. I doubt you'll hit your target SG otherwise.


Chriso 12-17-2007 02:06 AM

Done, and numbers updated.

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