Croûte de Pécan Bière (A Pecan Pie Ale) - Home Brew Forums
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Old 11-30-2009, 05:36 PM   #1
Jun 2009
Posts: 40

Recipe Type: All Grain   
Yeast: Wyeast #1332 NW Ale   
Yeast Starter: none   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 10   
Original Gravity: 1.061   
Final Gravity: 1.021   
IBU: 34.3   
Boiling Time (Minutes): 60   
Color: 20.1   
Primary Fermentation (# of Days & Temp): 7-9 days 64-68 degrees F   
Secondary Fermentation (# of Days & Temp): 7-9 days 64-68 degrees F   
Tasting Notes: Rich taste, slightly dry, like drinking a pecan pie when warmed a bit.   

DO NOT DRINK THIS BEER ICE COLD. Gets better as it sits after secondary (i give it 2 weeks maturation time). You may want to add a little carapils for better head retention. Also, bringing the brown sugar down a bit will probably cut the dry alcohol edge off. Add 2 cap-fulls venetian vanilla extract to secondary as well as 1lb candied pecans (slightly broken) You will need to rack twice in order to get out all sediment. If kegging first 3 pints will be cloudy. Enjoy!

Mash Temp- 154 degrees F for 60 mins
raise to 171 then mash out
1 hour sparge

16lb- US 2 row
8lb- Gambrinus Honey Malt
5lb- Cara 40L
1lb- Munich 20L
1lb- Brown Sugar (start of Boil)
10oz- Molasses (end of boil)

1oz- Magnum (60mins)
1- Whirfloc (15 min from end)
4oz- German Tett (10 min from end)

Brew Your Face Off,


Seattle Homebrew Examiner

The Brew Dude Homebrew Blog

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Old 08-09-2010, 04:21 AM   #2
Jul 2010
St. Louis
Posts: 19

I'm giving this recipe a try this weekend.

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Old 08-09-2010, 09:16 AM   #3
Doe Re Mi Beer
schweaty's Avatar
Sep 2008
Glass City
Posts: 1,803
Liked 44 Times on 20 Posts

Wowza, that's alot of honey malt! Sounds interesting though and I'd really like to try it. Unfortunately, something like this I have such a hard time committing myself to 5 gallons.

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Old 08-16-2010, 01:37 AM   #4
Jul 2010
St. Louis
Posts: 19

Well I committed myself to 10 gallons this weekend... split it into 2 batches of 5 and pitched different yeasts into each batch.

My basement's 69 degrees, so I'm hoping that's ok to ferment at. I placed my fermenters directly underneath an AC vent that's normally closed (I opened it) so that my drop the temp a few degrees.

I knocked 3# of 2-row off because the brewing software said it was too malty. I like a little more hops so I split the Tettnang 2oz. for 20 mins, and the other 2oz. at 10. I'm guessing that wasn't too big of a deviation.

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Old 08-16-2011, 08:03 AM   #5
Mar 2010
Chicago, IL
Posts: 277
Liked 4 Times on 4 Posts

"Dad always thought laughter was the best medicine, which I guess is why several of us died of tuberculosis"

Originally Posted by Suthrncomfrt1884 View Post

I know one thing... if there's a depression and beer companies go out of business... I'm selling my homebrew.
Huckleberry Brewing

Pride of the Northside

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Old 08-18-2011, 02:05 PM   #6
Dec 2009
Metro East StL
Posts: 170
Liked 7 Times on 6 Posts

Anyword on how this came out??

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Old 09-17-2011, 01:12 AM   #7
Sep 2010
Baltimore, Maryland
Posts: 48

I second this request.

Originally Posted by ACESFULL View Post
Anyword on how this came out??

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Old 10-06-2012, 09:42 PM   #8
Aug 2011
Posts: 4

Tis the season. Anybody try this one?

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