Just finished the keg of this. Was pretty awesome.
7 lbs of Pale Malt Liquid Extract
2 lbs of Light DME
1# Crystal 40L
1oz Willamette AA 7% 60 min
Irish Moss 50 min
1oz Willamette AA 7% 30 min
1oz Willamette AA 7% 10 min
Yeast: British Ale 1096
I did that in the primary for a week and then transferred it to the secondary with 1.5 pounds of pecans. Make sure you do a super rough chop on the pecans and roast them at 350 degrees for 15 minutes in the oven. I racked mine for two weeks and then force carbed it. Once you are done, you can use those pecans to make bread or muffins or whatever you think would go awesome with them. The beer had a pretty distinct pecan flavor, so if you want a less powerful pecan taste, one pound should be fine but I wouldn't do any less than that.
Primary: In search of something different.
Secondary: Kolsch, Red IPA
Kegged: Hard Blackberry Lemonade, Bitter
Notable Empties: Pecan Porter, NorthWestern Pale Ale, Double IPA, Red IPA, Amber
Last edited by BootstrapBill; 04-26-2012 at 08:19 PM.