I am about to make a sweet potato ale for fall, my wife wants to incorporate pecans. What's the best way to do so and get the flavor? During the boil???
I used toasted pecans in the mash and lightly charred pecan wood chips in secondary. It had a pretty big pecan flavor. Having done some other things with the chips, I think most of the flavor came from the pecan wood pieces. They smelled amazing when I put them in.
The first time I read this I thought it said "Pelicans" instead of pecans... I would say roast them in your oven first, then throw them in your secondary...
I have a pecan dunkleweizen in my regular rotation. I soak the nuts in neutral spirits 24 hours, drain, toast dry til they begin to smoke and then add them to the brew.