ajk170
Well-Known Member
Since I'm pretty new to the world of homebrewing, my flavors might clash and not make much sense so try and bear with me!
I'm wanting to try to make a Pecan beer but all I've seen is a few threads but they seem to center around All Grain. I want to use the Brewhouse Red Ale Kit and modify it with Wyeast 1056 or 1728, pecans, corriander and re-boil some of the wort with un-roasted pecans as well as use a dry-hop procedure with DME used for priming. I'm wondering if anybody has used pecans in extract brewing before and has any pointers from thier experiances.
I saw some threads about roasting the pecans prior to adding them to the wort but I am wondering if that's even necessary- though I am worried about infection with nuts. Right now, I have regular baking nuts- about 16 oz though maybe 8 oz will be enough for 5 gallons. I was thinking about pecan extract as well, but I have been unsuccessful in finding any pecan extract.
How about a little corriander in the secondary as well? I'm trying to create an interesting winter ale- something for the latter part of winter. I plan to let it sit for a while in the primary and secondary.
I'm thinking the goal should be something with a malty character, pecan on the pallet and aroma with a bit of spice of somesort.
Thanks for any and all input!
I'm wanting to try to make a Pecan beer but all I've seen is a few threads but they seem to center around All Grain. I want to use the Brewhouse Red Ale Kit and modify it with Wyeast 1056 or 1728, pecans, corriander and re-boil some of the wort with un-roasted pecans as well as use a dry-hop procedure with DME used for priming. I'm wondering if anybody has used pecans in extract brewing before and has any pointers from thier experiances.
I saw some threads about roasting the pecans prior to adding them to the wort but I am wondering if that's even necessary- though I am worried about infection with nuts. Right now, I have regular baking nuts- about 16 oz though maybe 8 oz will be enough for 5 gallons. I was thinking about pecan extract as well, but I have been unsuccessful in finding any pecan extract.
How about a little corriander in the secondary as well? I'm trying to create an interesting winter ale- something for the latter part of winter. I plan to let it sit for a while in the primary and secondary.
I'm thinking the goal should be something with a malty character, pecan on the pallet and aroma with a bit of spice of somesort.
Thanks for any and all input!