I am going to brew a beer based on lazy magnolia's southern pecan. There is a great thread on it here https://www.homebrewtalk.com/f12/lazy-magnolias-southern-pecan-58853/
Most of the respondants on this thread recommend using 8-10oz of roasted pecans in the mash. Those who have done this, by in large, say that the pecan, "was there, but wasn't as noticeable as I would have liked."
I have planned to remedy this by using an entire pound or even as much a 20oz of pecans. I want the pecan to be VERY forward.
Is this the correct route? Others on this same thread have also suggested: 1. adding them to the end of the boil 2. soaking them in vodka and adding to the secondary 3. Mashing with them but for only 15-20 min instead of the full hour.
Any thoughts?
P.S. I would've posted in the original thread mentioned above, but it has been my experience that when you post in a several year old thread you don't get many replies.
Most of the respondants on this thread recommend using 8-10oz of roasted pecans in the mash. Those who have done this, by in large, say that the pecan, "was there, but wasn't as noticeable as I would have liked."
I have planned to remedy this by using an entire pound or even as much a 20oz of pecans. I want the pecan to be VERY forward.
Is this the correct route? Others on this same thread have also suggested: 1. adding them to the end of the boil 2. soaking them in vodka and adding to the secondary 3. Mashing with them but for only 15-20 min instead of the full hour.
Any thoughts?
P.S. I would've posted in the original thread mentioned above, but it has been my experience that when you post in a several year old thread you don't get many replies.