Post your favorite pecan recipe

[Beer_belly]

Looking for a good AG pecan recipe. Had an Abita Maple Pecan over the weekend and now on the prowl.

 

[TheAleRunner]

Here's one that I've brewed a couple times, and it won the people's choice award at our homebrew club's food bank fundraiser event earlier this year.

12.5 lbs Maris Otter
1 lb Crystal 60L
1 lb Flaked Wheat
8 oz Crystal 120L
6 oz Chocolate Malt
1 lb Roasted Pecans

Mash at 154° for 60 minutes

2 oz East Kent Goldings 60 minutes
1 oz East Kent Goldings 5 minutes
1 lb Dark Brown Sugar at flameout

Scottish Ale Yeast (Wyeast 1728) at 65°

Add another 1 lb of roasted pecans after primary fermentation has finished. I did a variant where I soaked those pecans in bourbon for a couple weeks while the beer fermented, then added the bourbon and pecans for a week before kegging. That one was amazing.

Make sure you somehow soak up the oils from the pecans after roasting.

 

[Beer_belly]

This looks really good. I would love to soak them in bourbon while waiting for primary to finish. Do you remember OG/FG by chance? Also, I read where someone used brown paper bags to soak up the oils, but went through about 30 of them. How did you do it and how long did you leave them in the fermenter?

 

[TheAleRunner]

The recipe is designed to be 1.081 to 1.019 for 8.2%. I got really nice efficiency last time and hit 1.085.

I used a combination of brown paper bags and paper towels to soak up the oils. But I didn't use nearly that many. Didn't have any problem with head retention or anything.

Left the bourbon soaked pecans in the fermentor for a week. Didn't want to overpower it with bourbon, just enough to make it resemble pecan pie. I think some vanilla would be really nice in there as well.

 

[Beer_belly]

I can't wait to make this. Let me know if you end up doing it with the vanilla addition. Out a curiosity, how much would you add?

 

[TheAleRunner]

I can't wait to make this. Let me know if you end up doing it with the vanilla addition. Out a curiosity, how much would you add?

I brew a coffee vanilla porter that I use vanilla puree, which is a blend of their vanilla extract and pureed vanilla beans, from a local spice shop. I use 2oz of that per 5 gallon batch and the vanilla is pretty forward. I would think for a beer like this, I wouldn't want quite as much vanilla, but rather a more subtle approach. I'd probably add no more than an ounce when kegging. Not quite sure how that translates in terms of whole vanilla beans though.

The product I use is this:

Vanilla Puree

 

[MonkeyBot]

How forward is the pecan flavor here? I had planned on using about 4oz of toasted pecans in the secondary for a brown ale for a bit of pecan flavor but since you're using 2lbs here I wonder if it might just get lost in the special malts (Honey Malt, Special B, Biscuit and Chocolate malts) and maybe I should up my addition.

 

[TheAleRunner]

How forward is the pecan flavor here? I had planned on using about 4oz of toasted pecans in the secondary for a brown ale for a bit of pecan flavor but since you're using 2lbs here I wonder if it might just get lost in the special malts (Honey Malt, Special B, Biscuit and Chocolate malts) and maybe I should up my addition.

Personally, I wouldn't use anything less than half a pound of pecans in secondary for a 5 gallon batch, otherwise you risk not being able to distinguish any pecan flavor.

 

[hunter_le five]

This one is good.

https://www.homebrewtalk.com/showthread.php?t=340640

 

[DANNERx0]

Here's one that I've brewed a couple times, and it won the people's choice award at our homebrew club's food bank fundraiser event earlier this year.

12.5 lbs Maris Otter
1 lb Crystal 60L
1 lb Flaked Wheat
8 oz Crystal 120L
6 oz Chocolate Malt
1 lb Roasted Pecans

Mash at 154° for 60 minutes

2 oz East Kent Goldings 60 minutes
1 oz East Kent Goldings 5 minutes
1 lb Dark Brown Sugar at flameout

Scottish Ale Yeast (Wyeast 1728) at 65°

Add another 1 lb of roasted pecans after primary fermentation has finished. I did a variant where I soaked those pecans in bourbon for a couple weeks while the beer fermented, then added the bourbon and pecans for a week before kegging. That one was amazing.

Make sure you somehow soak up the oils from the pecans after roasting.

I think soaking the pecans in bourbon is a good idea if not for the flavor then just sanitizing them before putting them in the fermentor.

Thanksgiving is coming up quick so I'm thinking of doing this one this weekend. Anyone else try it (or similar?)