Wild Pecan Porter
Wild Pecan Porter V3.0
Style: 12a. Brown Porter
Batch Size: 6.5 gal
Boil Size: 8.0 gal
Boil Time: 60 min
Bitterness: 24.7 IBU
Color: 26.8 SRM
Pale 2 Row - 7lbs
Pecan - 2 lbs
Flaked Barley - 1 lb
Marris Otter - 1 lb
Roasted Barley - 10 oz
Crystal 60 - 10 oz
Crystal 120 - 10 oz
Chocolate Malt - 4 oz
Cara-Pils - 4 oz
Northern Brewer - .25 oz @ 10.6 AA - 6.9 IBU @ 45 min
Northern Brewer - 1 oz @ 10.6 AA - 15 IBU @ 15 min
Cascade - 1 oz - 2.8 IBU @ 5 min
Irish Moss - 1 tsp @ 15 min
Wyeast Thames Valley 1275
Mash 5 gal @ 153F for 60 min
Batch Sparge 2.5 gal for 10 min
Batch Sparge 2.5 gal for 10 min
Use rolling pin to crush pecans. Roast pecans on a large cookie sheet @ 300F for 15 min. Remove from over, cover with paper towels to soak up oils and crush. Repeat 4 times. Add pecans directly to mash for full mash time.
Ferment at 63F for 2-3 weeks. Cold crash at approx 36F for 1 week. Once bottled it will be ready to drink in 2 weeks but gets better with age. I have had samples of this beer at 1 year after bottling and although the pecan had become very subtle, the beer was still very good.
This is the #1 favorite of any beer I make. I can't keep enough of it on hand. The pecan flavor and aroma is outstanding, but not overpowering. If you like porter, I highly recommend that you try this beer.
This beer is amazing!
Ginger sent me some in an HBT swap awhile ago, and it's great!
A subtle pecan aroma and finishes with a very balanced roasty, nutty, pecan flavor.
Are you repeating the crush each time or just the roast 4 times?
Yes, I crush in between each roasting. I want to get the pieces broken up into very small pieces.
I would love to brew this but don't have a way to crash cool, would this be a big deal?
The reason i cold crash is for clarity. Some people think its not a big deal in a dark beer. Add some irish moss to boil and you will fine. I add it to every beer. I forgot to cold crash my last two brews and they were both perfectly clear. Brew away and enjoy!
Hey Ginger, this recipe looks awesome. Just what I've been looking for.
Quick question about the pecan roasting. Are the pecans that you're starting with raw?
I ask because a full hour of roasting (4 x 15min) seems like a lot. I've toasted pecans for 10 min (not for a beer recipe) and they come out tasting very different than they went in, even in that small time.
Using your method, should I expect the final product (ground-pecan) to be very dark in color after roasting?
Yes they are raw. The roasting is more to dry them out than "cook" them. The oils from the pecans will kill your head retention. They do get a little darker and it will have a slight affect on the flavor, but a raw pecan doesn't taste as good as a roasted pecan anyway, if you ask me. The beer comes out a nice brown, not a black, so I assume that the roasting is not having a huge affect on the color. Hope that helps. Let me know how you like it!
Ginger, thanks for sending a couple of bottles my way. This is, without a doubt, one of the best home brews I've ever had and is on my short list of what to brew next. Good luck at the comp this weekend!
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