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Old 08-21-2012, 01:24 AM   #11
jester5120
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ooh that pumpkin chai sounds pretty damn good.

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Old 09-08-2012, 12:37 PM   #12
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Thanks for the recipe.

Just put mine in the fermenter yesterday. Smelled fantastic! Only my second mash and first time working with adjuncts.

Didn't see info on the amount of pecans to use, so based on some other recipes I read went with .5 lbs., thinking I could add pecans to taste in the secondary if the pecan flavor came up short. Used 1.5 oz. Teavana Maharaja chai at flameout for 5'. As expected, I got a lot of chai and not a lot of pecan but tasted like it has great potential. OG came in at 1.052.

I plan to rack to 3 1-gallon secondaries with the thought to keep 1 as the base, 1 added with pecans to taste (hope that works), and 1 to play with other flavor additions, dry chai or vanilla maybe (taking suggestions).

I'll take gravity readings but any thoughts on how long to leave in the primary before moving?

Also any ideas on how long to leave the additions in the secondary?

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Old 09-11-2012, 11:51 AM   #13
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I think I left it in for about 2 weeks. Didn't need much time since its a relatively small beer. I used a pound of pecans in the mash but I would recommend more since I didn't get a lot of flavor from them

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Old 11-20-2012, 09:45 PM   #14
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Quote:
Originally Posted by jester5120 View Post
Pecan Chai Porter (P.C.P.):

Batch Size 3 gal

OG: 1.045
FG: 1.011
IBU's: 36

Grain bill: AG
5lbs 2-row
4oz Chocolate Wheat
4oz Black Patent Malt
3oz Caramel 60

Grain Bill: PM
2lb 10oz Pale Liquid Extract
1lb 3 oz 2-Row
4 oz Chocolate Wheat
4 oz Black Patent Malt
2 oz Caramel 60

Mash all grains and Pecans (roasted and crushed. directions for roasting at bottom) at 153* for 60'.

Boil additions:
.5 oz Challenger (7.5% AA) @ 60'
.5 oz EK Golding (5% AA) @ 15'
.5 oz EK Golding (5% AA) @ 5'
2 oz Chai @ 5'

Ferment at 68* with Nottingham until FG is reached. Secondary is optional if more chai flavor is desired it may be dry "chai'd"

ROASTING
Place pecans on cookie sheet at 275 for 5-10 minutes or until golden brown. These burn very easy so keep an eye on them. Crush pecans before adding to mash. This can be done with grain mill, rolling pin, or any wacky kitchen gadget you have.
You didn't mention how many pecans you used?
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Old 11-21-2012, 01:07 AM   #15
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Quote:
Originally Posted by BeerMoneyBrewing

You didn't mention how many pecans you used?

Quote:
Originally Posted by jester5120
I used a pound of pecans in the mash but I would recommend more since I didn't get a lot of flavor from them
And I agree!
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Old 12-05-2012, 07:43 PM   #16
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Sounds great. Getting my grains and brewing this weekend. Thanks.

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Old 12-06-2012, 06:01 PM   #17
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Yeah that sounds really tasty. I was originally thinking maybe a nut brown with pecans and bottle conditioned with maple syrup but this caught my eye too.

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Old 12-27-2012, 02:32 PM   #18
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in the process of dong this brew as we speak. using .75 lbs of very dark roasted pecans in the mash. i'm putting the pecans in with the mash and another .75 lbs of roasted pecans with the previously mashed pecans in again at 8 mins.
trying for max pecan flavor

also changed the hop bill to....
.75oz UK challenger at 60 mins

.25oz, UK challenger at 15 mins
.5oz uk Golding at 15 mins

.5 uk Golding at 5 mins
.5 czech saaz at 5 mins

I cant wait

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