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Old 11-26-2012, 01:55 PM   #1
RedGuitar
Recipes 
 
Nov 2010
Raleigh, NC
Posts: 248
Liked 28 Times on 20 Posts


Recipe Type: Partial Mash   
Yeast: Nottingham   
Yeast Starter: none   
Batch Size (Gallons): 5   
Original Gravity: 1.051   
Final Gravity: 1.011   
IBU: 24   
Boiling Time (Minutes): 60   
Color: 19*L   
Primary Fermentation (# of Days & Temp): 14 days at 58*   
Secondary Fermentation (# of Days & Temp): 7 days at 65*   
Tasting Notes: Nice, smooth chocolatey-pecan flavor and smooth finish.   

Fermentables:
3 lbs 2 Row
1 lb Crystal 80
8 oz Aromatic Malt
4 oz Chocolate Malt
4 oz Flaked Oats
3 lbs Golden Light DME

Hops:
1 oz East Kent Goldings (60 mins)
1/2 oz Willamette (20 mins)
1/2 oz Willamette (5 mins)

Yeast: Nottingham (1 package)

Misc: 1 pound chopped pecans, roasted (secondary)

This is my favorite late-fall/early-winter beer. It has a slightly chocolatey flavor that goes nicely with the pecan flavor and a smooth finish from the oats. It's great after a day of hunting, raking leaves, or just plain staying out of the cold.

I mash all the grains for an hour at 152*, then sparge at 170*. I then add the DME and bring to a boil, then follow the hop schedule.

I tried something different with this batch and kept the primary fermentation temps really low- Nottingham is able to ferment at near-lager temps. This did slow my fermentation down, but I can't see any negative effects from that. It still finished on time.

The pecans were roasted in a 350* oven for 10-15 minutes, then patted dry with paper towels. This is important to do- if you don't get all the pecan oil off, it effects the body of the beer, which will make it watery with a thin head. It will still taste good, though. I put the pecans in a grain bag and then racked onto them in secondary, let them sit in secondary the entire 7 days then bottled.

Enjoy!


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