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Old 11-06-2009, 10:57 PM   #1
Grizzlybrew's Avatar
Apr 2009
Austin, TX
Posts: 1,155
Liked 16 Times on 13 Posts

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 %

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

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.

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

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

File Type: rec Pecan Pie Porter.rec (28.8 KB, 211 views)
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!

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Old 11-06-2009, 11:14 PM   #2
Oct 2009
Posts: 1,068
Liked 8 Times on 8 Posts

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
Nov 2012
Posts: 56
Liked 2 Times on 2 Posts

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
Feb 2013
Alice Springs, Northern Territory, Australia (A reason to homebrew in itself)
Posts: 22
Liked 1 Times on 1 Posts

So talk to me about roasting. How long? How hot? Also does this go into the mash?
Currently Pouring:
Doll-Faced Devil - Hard Cider (6.8%); Gangster of Love - Hazelnut Brown Ale (6.1%);
Velvet Elvis - Peanut Butter Cup Stout (6.3% ABV); Intergalactic Uber Mensch - Passionfruit IPA (5.8%); Fred Orr - Chocolate-Pecan Porter (7.1%)
Up Next::

Sesh - Session Pale Ale (Est: 4.0%) - "Summer is Coming!"

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Old 06-13-2014, 10:12 AM   #5
Hello's Avatar
Aug 2013
Raleigh, North Carolina
Posts: 11,455
Liked 3403 Times on 2291 Posts

^ 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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