Here's the recipe:
Batch Size: 5.500 gal
Boil Size: 7.000 gal
Boil Time: 1.000 hr
Efficiency: 75%
SG: 1.054
OG: 1.065
FG: 1.015
ABV: 6.5%
Bitterness: 28.2 IBUs (Tinseth)
Color: 32.6 SRM (Morey)
Roasted Barley - 10 oz
Chocolate Malt - 4 oz
Carmel/Crystal 60 - 10 oz
MaltEurop Pale 2 Row - 7 lbs
Flaked Barley - 1 lb
Maris Otter - 1 lb
Carmel/Crystal 120 - 10 oz
Pecans - 2 lbs
Northern Brewer @ 60 min
Cascade @ 5 min
Northern Brewer @ 15 min
Irish Moss
Yeast Nutrient
Wyeast - Thames Valley Ale 1275
I have a Porter recipe that is great, so I tweaked it to make this. 2 lbs of pecans may be a lot, but I don't think it will be. I roasted them 4 times for 15 min each time at 300F. In between roastings, I dried and crushed them, not too much on the crush, just a rolling pin over them a few times to break them up. I layed them out on paper towels and covered them in paper towels while I rolled over them. Then I put them into a container for about 36 hours. I hope I got most of the oil out, but won't know for a few weeks.