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Old 07-10-2012, 01:50 PM   #1
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Default 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
Efficiency: 85%
SG: 1.046
OG: 1.056
FG: 1.013
ABV: 5.6%
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.

Cheers

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Old 07-11-2012, 12:10 AM   #2
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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.

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Old 07-11-2012, 12:51 PM   #3
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Thanks AZ!

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Old 06-17-2013, 06:10 AM   #4
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Are you repeating the crush each time or just the roast 4 times?

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Old 06-18-2013, 12:45 PM   #5
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Yes, I crush in between each roasting. I want to get the pieces broken up into very small pieces.

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Old 07-21-2013, 08:02 PM   #6
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I would love to brew this but don't have a way to crash cool, would this be a big deal?

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Old 07-21-2013, 11:15 PM   #7
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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!

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Old 08-29-2013, 06:21 PM   #8
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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?

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Old 08-29-2013, 08:53 PM   #9
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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!

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Old 08-30-2013, 07:06 PM   #10
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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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