jester5120
Well-Known Member
Pecan Chai Porter (P.C.P.):
Batch Size 3 gal
OG: 1.045
FG: 1.011
IBU's: 36
Grain bill: AG
5lbs 2-row
4oz Chocolate Wheat
4oz Black Patent Malt
3oz Caramel 60
Grain Bill: PM
2lb 10oz Pale Liquid Extract
1lb 3 oz 2-Row
4 oz Chocolate Wheat
4 oz Black Patent Malt
2 oz Caramel 60
Mash all grains and Pecans (roasted and crushed. directions for roasting at bottom) at 153* for 60'.
Boil additions:
.5 oz Challenger (7.5% AA) @ 60'
.5 oz EK Golding (5% AA) @ 15'
.5 oz EK Golding (5% AA) @ 5'
2 oz Chai @ 5'
Ferment at 68* with Nottingham until FG is reached. Secondary is optional if more chai flavor is desired it may be dry "chai'd"
ROASTING
Place pecans on cookie sheet at 275 for 5-10 minutes or until golden brown. These burn very easy so keep an eye on them. Crush pecans before adding to mash. This can be done with grain mill, rolling pin, or any wacky kitchen gadget you have.
Batch Size 3 gal
OG: 1.045
FG: 1.011
IBU's: 36
Grain bill: AG
5lbs 2-row
4oz Chocolate Wheat
4oz Black Patent Malt
3oz Caramel 60
Grain Bill: PM
2lb 10oz Pale Liquid Extract
1lb 3 oz 2-Row
4 oz Chocolate Wheat
4 oz Black Patent Malt
2 oz Caramel 60
Mash all grains and Pecans (roasted and crushed. directions for roasting at bottom) at 153* for 60'.
Boil additions:
.5 oz Challenger (7.5% AA) @ 60'
.5 oz EK Golding (5% AA) @ 15'
.5 oz EK Golding (5% AA) @ 5'
2 oz Chai @ 5'
Ferment at 68* with Nottingham until FG is reached. Secondary is optional if more chai flavor is desired it may be dry "chai'd"
ROASTING
Place pecans on cookie sheet at 275 for 5-10 minutes or until golden brown. These burn very easy so keep an eye on them. Crush pecans before adding to mash. This can be done with grain mill, rolling pin, or any wacky kitchen gadget you have.