Chriso
Broken Robot Brewing Co.
- Recipe Type
- All Grain
- Yeast
- WLP028 Edinburgh Ale
- Yeast Starter
- None
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.054
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 17
- Color
- 14
- Primary Fermentation (# of Days & Temp)
- 10 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 14 @ 68F
Pecans were toasted at 300F for 10 minutes in a single layer, then poured into a paper bag to sit out overnight, hopefully getting some of the oils out of them. Pecans were roasted 10 minutes at 400F till slightly smoking. Poured into another paper bag.
Pecans were finally roasted for 10 more minutes at 350F for about 8 minutes, again, just until slightly smoking.
Between each roast, I used a flat-style crowbar and smashed as many whole nuts as I could in order to expose the maximum amount of surface area.
Mash:
9 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
4.0 oz Aromatic Malt (20.0 SRM)
4.0 oz Honey Malt (25.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
4.0 oz Wheat Malt (2.3 SRM)
0.50 lb Pecans, Roasted
Total Grain Weight: 11.00 lb
Mash In Add 3.5 gal of water at 165 F = 150.0 F for 75 min
Batch sparge with 5.0 gal of water at 168 F.
Taking a hint from Bearcat Brewmeister, "After the runnings clear, I collect the first 2 quarts and carmelize by boiling it down to 1 quart. "
Boil 90 minutes. Only one hop addition:
1.00 oz Goldings, US [4.70 %] (60 min) Hops 17.3 IBU
Cool and collect, take reading and pitch yeast.
Important note:
This isn't quite what I deem to be a "Tried & True" recipe. The base recipe may or may not be solid -- my results were inconclusive due to a high ferment temp and underpitching of Edinburgh Ale Yeast, which led to strong Clove off flavors. I will be doing more experiments with nuts in the future, and will be sure to link to them from here. This recipe is primarily being posted for others' reference due to all the questions I get about it.
Pecans were finally roasted for 10 more minutes at 350F for about 8 minutes, again, just until slightly smoking.
Between each roast, I used a flat-style crowbar and smashed as many whole nuts as I could in order to expose the maximum amount of surface area.
Mash:
9 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
4.0 oz Aromatic Malt (20.0 SRM)
4.0 oz Honey Malt (25.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
4.0 oz Wheat Malt (2.3 SRM)
0.50 lb Pecans, Roasted
Total Grain Weight: 11.00 lb
Mash In Add 3.5 gal of water at 165 F = 150.0 F for 75 min
Batch sparge with 5.0 gal of water at 168 F.
Taking a hint from Bearcat Brewmeister, "After the runnings clear, I collect the first 2 quarts and carmelize by boiling it down to 1 quart. "
Boil 90 minutes. Only one hop addition:
1.00 oz Goldings, US [4.70 %] (60 min) Hops 17.3 IBU
Cool and collect, take reading and pitch yeast.
Important note:
This isn't quite what I deem to be a "Tried & True" recipe. The base recipe may or may not be solid -- my results were inconclusive due to a high ferment temp and underpitching of Edinburgh Ale Yeast, which led to strong Clove off flavors. I will be doing more experiments with nuts in the future, and will be sure to link to them from here. This recipe is primarily being posted for others' reference due to all the questions I get about it.