Newest Threads

**BrewSpook** · 10-27-2010, 02:54 AM

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.056
Final Gravity: 1.016
IBU: 26.5
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Very nice, pecans come through in aroma and aftertaste

Here is the final recipe I used...

7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain
8.0 oz Oats, Flaked (1.0 SRM) Grain
8.0 oz White Wheat Malt (2.4 SRM) Grain
6.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain
6.1 oz Chocolate Malt (350.0 SRM) Grain
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain
12.00 oz Roasted Pecans (Mash 45.0 min) Misc

.5oz Magnum @ 60min
.5oz Tettnang @ 15min
8oz Brown Sugar @ 15 min
1/2 Whirfloc @ 10min

Pitched 1 pkg S-04

OG 1.054
75% eff
5.5%abv

After brewing this, I am very happy. Some of the changes i would recommend are reducing the chocolate malt to 4oz and upping the oats to 12-16oz for a creamier mouthfeel. Other than that I have drawn 1/2pt at 2 weeks in the keg and I am very pleased. Looking forward to this aging a bit and being very very nice for the holidays.

Cheers!

**BrewSpook** · 03-25-2011, 12:55 AM

This beer finished amazing after about 7 weeks in the keg. I will be making this again at the beginning of September for Halloween and Thanksgiving (if I can wait that long)

AfternoonReview · 05-03-2011, 12:57 AM

Sounds great - I actually just bought some pecans to do a pecan brown ale. Did you bother trying to get the "skin" off of the pecans? Also, did you crush them or did you put them in whole?

Thanks!

**BrewSpook** · 05-04-2011, 10:36 PM

I crushed them up a bit after roasting, just with my hands - nothing too fine.

IIRC some of the skins came off while I was crushing, but I didn't intentionally remove them.
I think I may do this again this coming week -its very tasty