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Old 11-06-2009, 10:57 PM   #1
Grizzlybrew
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Pecan Pie Porter (4 Gallon Batch)

This is a pretty thick porter and has a great flavor. Unfortunately, using fresh pecans can produce some astringency. If shelling fresh pecans, be sure to remove as much fiberous material as possible and rinse several times in warm water to remove debris. Adding gelatin to primary/secondary may help reduce some astringency, but certainly not guranteed.

When the beer is transferred to secondary, add another 0.50 lbs of roasted pecans and EITHER one tsp of real vanilla extract OR one vanilla bean. Addition of molasses is optional and should not exceed 8 oz.

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (Gal): 4.00 Wort Size (Gal): 4.00
Total Grain (Lbs): 8.66
Anticipated OG: 1.056 Plato: 13.86
Anticipated SRM: 38.0
Anticipated IBU: 46.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Formulas Used
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 7 %

Grain/Extract/Sugar
Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.00 lbs. Pale Ale Malt (2 Row) France 1.039 2
0.75 lbs. Chocolate Malt America 1.029 375
0.75 lbs. Crystal 90L America 1.033 90
0.50 lbs. Munich Malt Germany 1.037 8
0.50 lbs. Torrified Wheat America 1.036 2
0.16 lbs. Black Patent Malt America 1.028 525
0.50 lbs. Roasted, chopped Pecans America n/a n/a

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 oz. Northern Brewer Pellet 10.60 28.6 60 min.
0.45 oz. Northern Brewer Pellet 10.60 18.0 30 min.

Yeast
WYeast 1056 Amercan Ale/Chico

Mash Schedule
Mash Type: Single Step
Grain Lbs: 8.66
Water Qts: 13 qts (3.25 gal)
Sparge: 15.5 qts (3.89 gal)

Saccharification Rest Temp : 154 Time: 75
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 180 Time: 10

Fermentation
Primary 2 weeks @ 64 deg F
Secondary 4 weeks @ 60 deg F

File Type: rec Pecan Pie Porter.rec (28.8 KB, 210 views)
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Old 11-06-2009, 11:14 PM   #2
DavidSteel
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Wow, looks pretty good. I may have to add this to my list.

 
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Old 12-13-2013, 02:54 AM   #3
Beerbeard
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As a warning to people who try this recipe: I brewed it and bottled it about a month ago for Thanksgiving. It was delicious, but I made the mistake of adding the roasted pecans to secondary without any thought as to the proper steps necessary to sanitize the pecans (I guess I assumed the baking at 350F would kill the bacteria / wild yeast. Pretty sure it didn't. I've had two gushers so far. Sad I should know better by now.

 
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Old 06-13-2014, 09:58 AM   #4
shine
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So talk to me about roasting. How long? How hot? Also does this go into the mash?
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Old 06-13-2014, 10:12 AM   #5
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^ well that guy above roasted them which is what I've done with coconut and to my knowledge, have had no issues (knock on particle board). However, i personally think I'd bump up the nuts to use in the mash. Hopefully the OP can chime in.
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