This recipe is inspired by a local micro, (512) Pecan Porter. My plan is to brew this up to age in the blue corn whiskey barrels that currently hold imperial stout and irish red ale.
10.5 gallons, 85% Brewhouse Efficiency:
Mash:
79% Maris Otter (18.75#)
8% Crystal 40 (2#)
5% Chocolate Malt, UK (1.25#)
5% Black Malt (1.25#)
3% Flaked Oats, toasted (.75#, toasted 300*F for 15 min)
1# Roasted, Unsalted Pecans, crushed
Hops:
2oz Horizon, 60
1oz Willamette, 15
Mash 152*F. OG 1.068. 40 IBU. Wyeast 1028 London Ale, 66*F, secondary in oak barrels.
10.5 gallons, 85% Brewhouse Efficiency:
Mash:
79% Maris Otter (18.75#)
8% Crystal 40 (2#)
5% Chocolate Malt, UK (1.25#)
5% Black Malt (1.25#)
3% Flaked Oats, toasted (.75#, toasted 300*F for 15 min)
1# Roasted, Unsalted Pecans, crushed
Hops:
2oz Horizon, 60
1oz Willamette, 15
Mash 152*F. OG 1.068. 40 IBU. Wyeast 1028 London Ale, 66*F, secondary in oak barrels.