Partial Mash Yeast:
Nottingham Yeast Starter:
none Batch Size (Gallons):
5 Original Gravity:
1.051 Final Gravity:
24 Boiling Time (Minutes):
19*L Primary Fermentation (# of Days & Temp):
14 days at 58* Secondary Fermentation (# of Days & Temp):
7 days at 65* Tasting Notes:
Nice, smooth chocolatey-pecan flavor and smooth finish.
3 lbs 2 Row
1 lb Crystal 80
8 oz Aromatic Malt
4 oz Chocolate Malt
4 oz Flaked Oats
3 lbs Golden Light DME
1 oz East Kent Goldings (60 mins)
1/2 oz Willamette (20 mins)
1/2 oz Willamette (5 mins)
Yeast: Nottingham (1 package)
Misc: 1 pound chopped pecans, roasted (secondary)
This is my favorite late-fall/early-winter beer. It has a slightly chocolatey flavor that goes nicely with the pecan flavor and a smooth finish from the oats. It's great after a day of hunting, raking leaves, or just plain staying out of the cold.
I mash all the grains for an hour at 152*, then sparge at 170*. I then add the DME and bring to a boil, then follow the hop schedule.
I tried something different with this batch and kept the primary fermentation temps really low- Nottingham is able to ferment at near-lager temps. This did slow my fermentation down, but I can't see any negative effects from that. It still finished on time.
The pecans were roasted in a 350* oven for 10-15 minutes, then patted dry with paper towels. This is important to do- if you don't get all the pecan oil off, it effects the body of the beer, which will make it watery with a thin head. It will still taste good, though. I put the pecans in a grain bag and then racked onto them in secondary, let them sit in secondary the entire 7 days then bottled.