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Old 02-05-2013, 12:59 AM   #1
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Default Pecan Pie Ale

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: Slurry
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 6
Original Gravity: 1.060
Final Gravity: 1.012
IBU: 27.4
Boiling Time (Minutes): 60
Color: 10
Primary Fermentation (# of Days & Temp): 21 days @ 65 F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 14 days @ 65 F
Tasting Notes: Pronounced nuttiness and a bit of residual sweetness balanced by light bitterness.

Mash Profile: Single infusion mash @ 154 F
ABV: 6.1%

Grains:

11# Pale 2-row
1# Crystal 60L
1# Flaked oats
.5# Biscuit Malt
.5# Carapils

Hops:

.5 oz CTZ (13.1%) @ 60 min
.75 oz Cascade (5.6%) @ 15 min

Yeast:

Fermented with approximately 2 cups of yeast slurry from a previous batch. After primary fermentation, rack to secondary and add 1# of candied pecans. I made the candied pecans in my kitchen (half a pound at a time) with the following recipe:

-Melt two tablespoons of butter in a frying pan over medium-high heat
-Add 1/2# chopped pecans and toss until pecans are covered uniformly
-Sprinkle 1/2 cup of table sugar over the pecans
-Continuously mix until the sugar has melted and then coated the pecans
-Remove from heat and let cool
-Chop a bit finer if desired
-Add to secondary fermenter

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Old 03-30-2013, 02:41 AM   #2
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Wow this looks really good. I''ve been thinking about making a kind of pecan pie ale. How was the head of the beer tho because I''ve heard that the oils from the pecans can hurt the head. And by any chance do you have any pictures? I'm still working all extract so I'll have to convert this but I really want to try this. Thanks!

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Old 03-30-2013, 03:15 AM   #3
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I haven't had one in a while, but IIRC there weren't any issues with the head. I do have pictures, but unfortunately a lot of my beers look remarkably similar so I wouldn't be able to ensure that the one I am showing you is the correct one. I will have one this weekend and take a pic for you.

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Old 03-30-2013, 03:30 AM   #4
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Would making the candied pecans work without the butter? Just pecans and sugar. Seems like that would eliminate a good amount of fat from being introduced to the secondary.

I like this idea, but as much as I love butter in my cooking, I'm not real comfortable adding it to my brewing.

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Old 03-30-2013, 04:10 AM   #5
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I'm not really a cook or a baker, so I don't know for sure, but I imagine there is a way to to what you're proposing. See if you can find a recipe without the butter use that instead.

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Old 03-30-2013, 04:13 AM   #6
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Maybe dissolve the sugar in water first? That would allow for even coating of the pecans, but still eliminate the butter.

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Old 05-12-2013, 09:13 PM   #7
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Ladies and gents. My first post.... nice to be here. Now in regards to the pecans being candied as previously mentioned.

You can Candy them with just water and Sugar.
Firstly weigh up your pecans for example say 1kg or 2 pounds.
Weigh up 1 pound or 500gms of Sugar . Place your Sugar in a absolutely clean pot. Add water until the Sugar is well saturated . I'm terrible with imperial measurements so let's just say 1to 1 . Don't stir it. Just boil it. When the bubbles has slowed down, and the bubbles are appearing to burst at a slower speed this can take from 5 minutes 10 minutes depending how strong your heat source is, watch the Sugar carefully. At this point you can add the pecans and stir it continuesly off the heat. Your nuts will change the core temp so rapidly the Sugar will recrystalize and coat the nuts . You can use this meathod to omit the butter.

Now if you want the caramel flavour which I think your after. You can do the same thing just wait until the Sugar starts to turn Brown. Toss in your nuts and stir off the heat. At this point if you want to add a tablespoon of butter you can, which is called deglazing it slows down the temperature from increasing and it's actually old school caramel...
the darker the colour of caramel is not going to give you more flavour. Sugar can still increase in temp by being in the pan. When you have burnt caramel ( smoke is expelled ) it may not be the desired flavour.
For the recrystalized or candied nuts the suger needs to reach 121 celcius.
For the carmelized pecans the temp is 156 to 160 celcius.

If at any time the Sugar starts to recrystalize before the temp is reached you pot was not properly cleaned. There must be no impurities

Hope this helps.

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Old 07-21-2013, 04:51 PM   #8
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Brewed this up yesterday. Hope it will taste as good as it sounds. Will post once it's done and let you know how it turned out. Thanks for this recipe.

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Old 07-21-2013, 05:02 PM   #9
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Just found this recipe. Next beer to brew. I can't say how happy I am. I've also found info on candied pecans by using egg whites as a binder. I know egg whites are hydrophobic, so I'm inclined to try this.

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Old 08-04-2013, 03:55 PM   #10
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I think I found my next brew. Thank you. Might do a pumpkin spice at the same time. Now a question. How critical are the fermenting temps? Would it be wise to have a second fridge? Even in the basement here I can pretty much maintain 67f-70f.

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