BroncoBeer
Active Member
Hey everyone, I would like all you brewers out there to tell me what you think of this pecan recipe. I'm going to brew it today . Happy New Year!
5 gals water
Steep from the start until 165 degrees
1 lbs Honey Malt 20L
1/2 lbs Crystal 150L
1/2 lbs Carapils
1/2 lbs chopped Pecans (See below for Pecan preparation)
Remove grain bag and let drain
Add 6 lbs DME Pilsen Light
Bring to a boil and add hops:
1/2 oz Magnum @ 60 mins
1/4 oz Magnum @ 15 mins
1 Whirlfloc Tablet @ 15 mins
1 oz Tettnang @ 5 mins.
Cool wort to 70 Degrees and transfer to fermenter
Pitch yeast Safale S-04
Transfer to secondary fermenter after 4-5 days and ferment for 2 weeks@ 68 degrees.
Bottle and hopefully all is good.
Pecans are a pain to get rid of their oils. I chopped them and roasted 4 times for 10 mins at 350 degrees and placed equally in 3 lunch brown paper bags at each roasting to soak up the oil. I roasted 1 more time for 15 mins at 300 degrees and again placed in lunch bags.
5 gals water
Steep from the start until 165 degrees
1 lbs Honey Malt 20L
1/2 lbs Crystal 150L
1/2 lbs Carapils
1/2 lbs chopped Pecans (See below for Pecan preparation)
Remove grain bag and let drain
Add 6 lbs DME Pilsen Light
Bring to a boil and add hops:
1/2 oz Magnum @ 60 mins
1/4 oz Magnum @ 15 mins
1 Whirlfloc Tablet @ 15 mins
1 oz Tettnang @ 5 mins.
Cool wort to 70 Degrees and transfer to fermenter
Pitch yeast Safale S-04
Transfer to secondary fermenter after 4-5 days and ferment for 2 weeks@ 68 degrees.
Bottle and hopefully all is good.
Pecans are a pain to get rid of their oils. I chopped them and roasted 4 times for 10 mins at 350 degrees and placed equally in 3 lunch brown paper bags at each roasting to soak up the oil. I roasted 1 more time for 15 mins at 300 degrees and again placed in lunch bags.