- Recipe Type
- All Grain
- Yeast
- Wyeast 1028 London Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.071
- Final Gravity
- 1.02
- Boiling Time (Minutes)
- 60
- Color
- Dark Brown
- Primary Fermentation (# of Days & Temp)
- 10 days temp ramp up
- Secondary Fermentation (# of Days & Temp)
- 1 month cellar temp
- Tasting Notes
- Malty, roasted, sweet, toasted oak and nuts, savory pecan aroma
This was one of my best beers of all time. It's great for a cold fall day. 
OG 1.071. FG 1.02. ~7.1% ABV.
Adjust base malt according to your expected efficiency.
10.0 Gallon Batch
Grist:
21 lbs Maris Otter
1lb British Crystal 60
1lb British Crystal 40
.25lb Chocolate Malt (300L)
.75lb Brown malt
1.0 flaked oats *see note about toasting oats
2lbs Whole pecans *see note about pecan use
Single infusion mash at 156-157F. Aiming for higher mash temp in order to have a maltier finished product.
Boil Additions:
2oz Fuggles FWH
2 tablets Whirfloc 15'
2oz (1/2 standard bottle) of Brewers Best Pecan Flavoring 1'. Do not use too much of this stuff. Easy to over power the whole beer.
Fermentation:
~600B Cells Wyeast 1028 London Ale. I did a 2-step 1.8L stir-plate starter with 1.050 gravity worts each time.
Chill wort to 68F. Set fridge for target wort temp of 60F. Increase by 2 degrees per day until 68F. Let rest at 68-70F for 5-6 days, or until beer is clear and free of any off-flavors and full attenuation is reached. Cold crash for 2 days at 36F before bottling or kegging.
For the pecans:
Spread pecans evenly in 1 layer across a wide, flat baking tray. Bake at 300F for 30m, careful to not burn. Remove any that appear burned after baking.
Wick pecans in brown paper bags to remove oils. Shake them around inside, then crush the pecans inside the bag using a roller or your hands. Don't crush too finely. Just enough to break them up a bit. Add the final, crushed pecans directly to the mash.
If a lot of oil gets get in the wort from the pecans, you will notice some of it collecting on top of the boil. Spoon off as needed, careful not to remove too much hop material though. Too much oil from the pecans left in the final beer will result in poor head retention.
For the oats:
Spread evenly over a wide, flat baking tray. Bake at 300F for 15-20 minutes, or until oats turn a light golden color and have a nice baked cookie aroma. Do not burn! Add directly to the mash.
Packaging:
Carbonate to 2.0 volumes of C02.
OG 1.071. FG 1.02. ~7.1% ABV.
Adjust base malt according to your expected efficiency.
10.0 Gallon Batch
Grist:
21 lbs Maris Otter
1lb British Crystal 60
1lb British Crystal 40
.25lb Chocolate Malt (300L)
.75lb Brown malt
1.0 flaked oats *see note about toasting oats
2lbs Whole pecans *see note about pecan use
Single infusion mash at 156-157F. Aiming for higher mash temp in order to have a maltier finished product.
Boil Additions:
2oz Fuggles FWH
2 tablets Whirfloc 15'
2oz (1/2 standard bottle) of Brewers Best Pecan Flavoring 1'. Do not use too much of this stuff. Easy to over power the whole beer.
Fermentation:
~600B Cells Wyeast 1028 London Ale. I did a 2-step 1.8L stir-plate starter with 1.050 gravity worts each time.
Chill wort to 68F. Set fridge for target wort temp of 60F. Increase by 2 degrees per day until 68F. Let rest at 68-70F for 5-6 days, or until beer is clear and free of any off-flavors and full attenuation is reached. Cold crash for 2 days at 36F before bottling or kegging.
For the pecans:
Spread pecans evenly in 1 layer across a wide, flat baking tray. Bake at 300F for 30m, careful to not burn. Remove any that appear burned after baking.
Wick pecans in brown paper bags to remove oils. Shake them around inside, then crush the pecans inside the bag using a roller or your hands. Don't crush too finely. Just enough to break them up a bit. Add the final, crushed pecans directly to the mash.
If a lot of oil gets get in the wort from the pecans, you will notice some of it collecting on top of the boil. Spoon off as needed, careful not to remove too much hop material though. Too much oil from the pecans left in the final beer will result in poor head retention.
For the oats:
Spread evenly over a wide, flat baking tray. Bake at 300F for 15-20 minutes, or until oats turn a light golden color and have a nice baked cookie aroma. Do not burn! Add directly to the mash.
Packaging:
Carbonate to 2.0 volumes of C02.
