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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Update Lazy Magnolia's Southern Pecan
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Old 04-27-2008, 01:15 AM   #1
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Default Update Lazy Magnolia's Southern Pecan

Just drew the 1st pint.....nailed it! I've got a little more pecan but side by side its perfect. Who said you can't brew beer with nuts. Check it out.
Attachment 5319

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Old 04-28-2008, 02:59 PM   #2
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Sounds interesting, but I don't have any way of opening the .btp file. Any way you can post the recipe in the thread?

Thanks!

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Old 04-28-2008, 03:08 PM   #3
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Quote:
Originally Posted by eulipion2
Sounds interesting... Any way you can post the recipe in the thread?
Yeah, I'd like to see it, too. Was this your final version? I was telling SWMBO about this recipe last weekend and I have a bunch of fresh Texas pecans my Dad got for me. How did you handle the pecans?
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Old 04-28-2008, 07:43 PM   #4
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here's the list. I don't know how to upload from beer tools, sorry
10lbs maris otter
1lb caramel malt 20L
1lb german dark wheat
.50lb 2-row carapils
.25lb english chocolate malt
10oz roasted pecans
1oz tettnanger 60min
.5oz tettnanger 15min
.5oz tettnanger flame out
wyeast 1318 london ale 3
roast pecans at 375 for 15min cool them in paper lunch bags to help soak up the oil when cool repeat 3 times be shure not to burn them, add to mash at 155 for 90min. I batch sparged. good luck! I am very happy the way mine turned out. PS use lots of bags I used around 30.

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Old 05-01-2008, 09:34 PM   #5
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I did the same with the pecans except I used a coffee grinder to get more surface area. I used about 20 bags. What was your OG and FG?

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Old 05-02-2008, 05:26 PM   #6
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OG 1.060 FG 1.043 pretty high but it all worked out ok

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Old 05-07-2008, 06:45 PM   #7
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I'm by no means a knowledgeable brewer, AG at that. But that's pretty high even for that strain.

Did you do a high mash-out temp or have a weird ferment temperature?

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Old 05-07-2008, 09:25 PM   #8
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I dont know I'm pretty new at this, I brewed on a sunday and was out of town all week, maby got a stuck ferment. I mashed at 155 for 90min and batch sparged at 180. all I know is its very drinkable every one thats had some likes it.I will brew this again, let me know how yours turns out.

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Old 05-12-2008, 09:22 PM   #9
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Can somebody convert this recipe to an extract/specialty grain version?

Thanks,
evenstill

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Old 05-26-2008, 02:28 AM   #10
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If someone could convert the Marris Otter to extract, couldn't we just do a partial mash with the rest of the grains?

I really love this beer but can not get it where I live, so I really need to get an extract conversion.

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