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Old 11-12-2009, 07:47 PM   #1
Saccharomyces
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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.
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Old 11-12-2009, 09:42 PM   #2

Sounds delicious.
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Old 11-12-2009, 10:28 PM   #3
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What about the oil content from the pecans, wont that hurt the beer in some way?
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Old 11-12-2009, 10:47 PM   #4
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Originally Posted by Brew-boy View Post
What about the oil content from the pecans, wont that hurt the beer in some way?
From reading the title this was my first thought. I am curious as well.

 
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Old 11-12-2009, 11:15 PM   #5
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I seem to recall a discussion on using actual nuts in beers and the consensus was if you were going to use them, do so in the mash, as Sacc appears to want to do...I can't find that discussion though

 
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Old 11-13-2009, 01:45 AM   #6
phished880
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Here are the 2 threads i recall about pecans

http://www.homebrewtalk.com/f12/lazy...itique-138996/

http://www.homebrewtalk.com/f12/lazy...n-pecan-58853/

 
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Old 11-13-2009, 04:35 AM   #7
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How long do you think you'll age this in the barrels? I'm sure it is best to taste regularly to check for flavor, but I wonder if there is a range. I am getting one of those barrels (thanks again) and have the Bee Cave Brewery Robust Porter in primary to put in it. I have not had an oak aged porter before and am not sure how strong of a taste to look for.

 
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Old 11-13-2009, 04:38 AM   #8
EricCSU
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Quote:
Originally Posted by Saccharomyces View Post
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.
Sacc,
Did you get a recipe from Kevin?

I am a huge fan of Pecan Porter.

Eric
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Old 11-13-2009, 06:35 PM   #9
Saccharomyces
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Quote:
Originally Posted by OLB View Post
How long do you think you'll age this in the barrels? I'm sure it is best to taste regularly to check for flavor, but I wonder if there is a range. I am getting one of those barrels (thanks again) and have the Bee Cave Brewery Robust Porter in primary to put in it. I have not had an oak aged porter before and am not sure how strong of a taste to look for.
Imperial Stout has been in there three weeks and is ready to come out. Irish Red is taking longer since it's lower in alcohol, I will probably keg it next week. Since the barrels will be more used with this batch I'm anticipating a month, but I will start checking every week at two weeks.
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Old 11-13-2009, 06:40 PM   #10
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Quote:
Originally Posted by EricCSU View Post
Sacc,
Did you get a recipe from Kevin?
His recipe doesn't use oats and he uses domestic 2-row, plus his house yeast and hops are different than what I'm using, but otherwise this is more-or-less a replica of his beer.

I don't remember the exact weight of pecans but I think it was about 24# per batch, I'm over that percentagewise but I don't expect to get as much utilization from the pecans in my smaller mash.

The head retention with the nuts in there is probably lower but head be damned. Once you taste this beer, you will not care if it is foamy.
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