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Spice, Herb, or Vegetable Beer Wild Pecan Porter

Yakima 728
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Thanks. I did a little more reading and it sounds like the maple taste comes out a little better as it ages, but I might have undershot the amount I needed by a fair bit. I wanted to err on the low side since a little/no maple flavor is better than having it overwhelm the base beer. We'll have to wait and see.

I have some commercial beer leftover from the holidays and my stout to hopefully help get me through the next couple months.
 
Has anyone gotten banana notes from this beer? I have a noticeable banana aroma, and it's there in the taste as well but a little muted. I brewed this recipe without any subsitutions, the only thing different being that I fermented at 68 instead of 63.
 
geoffey said:
Has anyone gotten banana notes from this beer? I have a noticeable banana aroma, and it's there in the taste as well but a little muted. I brewed this recipe without any subsitutions, the only thing different being that I fermented at 68 instead of 63.
Click to expand...


Banana Nut Porter????? Ha i've never gotten a banana flavor. Wierd. How is it?
 
It's too sweet I think. Maybe I just need to consider it a desert beer or something. I guess I didn't get enough attenuation and that's contributing to the perceived banana flavor as well.
 
OG 1.059
FG 1.015

I kegged this batch, although I had been planning on bottling. Just ran out of time. I cold crashed and kegged a few days ago. Didn't notice the banana taste or aroma prior to that now that I think about it.
 
Those are both possibilities. Seems rather soon for a bacterial infection to manifest itself though. I think I did a decent job of avoiding oxygen during fermentation and transfer to keg. I mean, I flushed the keg with c02 and didn't open the conical during fermentation. But you never know. I'll see if the off-flavor sticks around.
 
Going to have to give this one a try seeing how I have access to free pecans. Grandfather owns a pecan cracking service.

I'll have to brew small batches of this with the different varietes that he gets. See which ones taste better or give off a more pecan flavor.

Saddly do to living/life situation that will have to wait for early summer.

If you're interested I'll report back once I finally get around to being able to brew again. That day can not come soon enough!
 
I ended up with 47 12 oz and 3 16 oz bottles. I primed with maple syrup and I could taste a hint of it on the finish. Hopefully it hangs around after carbonation.
 
Very new brewer with a question.....

What is the best way to scale down a recipe? I'd like to try a batch at 3 gallons finished. I realize this recipe is a bit complicated but the question would apply to any recipe.

Thanks
 
I think the best way to scale down is by using percentages. Regardless of the total lbs of each ingredient, the percentage of use should always be the same. If you are using a brewing program, i.e. Brewtarget, Beersmith, etc... you could enter the recipe in as a full batch, and then scale it down by the percentages. In this case though, since the original recipe is for a 6.5 gal batch, I would just cut everything in half for a 3.25 gal batch. It won't be perfect, but it would be close.
 
I popped my first one of these last night and it tastes great already. No noticeable maple flavor unfortunately, but a strong nutty/pecan presence in both aroma and finish. Nothing overpowering; it was pretty much exactly what I was looking for on the pecan aspect. I don't know if the maple will come through later, but if it doesn't, I'll make another batch next fall and split the batch. Part of it will get a higher syrup amount after high krausen and some of it will get varying amounts of maple extract at bottling.

After looking at the ingredients in pretty much all of the pure and natural extracts I could find, it looks like they are mainly alcohol mixed with pure maple syrup, which seems to me to be the same thing as priming with maple syrup like I did. Perhaps the concentration is high enough that the flavor would be more likely to come through? I'd prefer not to go the route of artificial flavorings, so I guess I'll have to experiment with the extract. I'm planning on picking up some 1 gallon glass jugs, so I'll try different concentrations and see how they taste after carbing up and then go full scale if I come up with a winner.

Thanks for the great recipe.
 
After my chocolate coffee oatmeal stout was a hit for New Years Eve, got a request for a chocolate pecan porter. Thinking of throwing in some extra 120L Crystal to a base porter recipe and making a turtle beer...

Thanks for the pecan tips! Greatly appreciated. By the way, my local Wegmans (southeastern PA) has 10 oz bags of shelled pecans for $6 - $7...

Cheers....
 
I've had a couple more of these since my last update and the nutty pecan flavor has gone away almost completely. I know things change over time, but I was expecting it to get stronger, if anything. Without knowing a better way to put it, the flavors almost seem muddled now. I don't know if it is mental, but I can taste the maple flavor just a bit. Perhaps they're fighting each other and both are getting lost.

They've only been bottled for a month and a half at this point, and I know there's nothing else to do other than wait. Just thought I'd share in case anyone else runs into a similar situation. I've been having about one a week so far. I'll keep updating as it ages a bit more.
 
mdbrewer1 said:
I've had a couple more of these since my last update and the nutty pecan flavor has gone away almost completely. I know things change over time, but I was expecting it to get stronger, if anything. .
Click to expand...

The thing with oils is that they're also where the flavor comes from.
-If you want a more intense pecan flavor, I wouldn't waste more money on more pecans, I would just remove less oil.


There is probably a point where head retention becomes a problem, but its probably much more than this repeated towel drying process leaves in the beer.


I brew a coconut porter as every 4th beer that I make and I've brewed with cocoa nibs- all toasted many times- these ingredients also end up with a lot of oils coming out as you toast them, but the oils are where the flavor comes from. I don't get rid of any of the oils as I want the flavor of the expensive ingredient in my beer.


I'd be interesting to see this beer modified with more and more oils left in solution. I'd imagine you could get this much pecan flavor with half as many pecans.

Generally adding ingredients like this later results in more oils and therefore more flavor in your pint glass, too. So I'm interested in the results of anyone who may have "dry nutted" their beer.


Adam
 
Thanks for the info biertourist.

Just as an update, everyone I've given this beer to has really enjoyed it. They can all taste the nuttiness, but it is fairly faint. No one can pick up any maple though. I think all I accomplished with that was thinning the beer out just a bit.

I'll probably try it again this fall without the syrup and without removing any of the oil and see what happens. I get terrible head retention as it is, so I'm going to see what flavor that gets me and not worry about anything else.
 
The second of your recipes I am looking to try out WildGingerBrewing
I was wondering if anyone has tried smoking the pecans, like in a meat smoker, instead of roasting them. I'm wondering if you could extract maximum smoky pecan flavor that way?
 
Glad you are a fan :) that sounds like an interesting idea. Could accomplish the same goal. My concern would be that the smokiness would overpower the subtle flavor of the pecan. Only one way to find out though! Report back and let me know how it works out :mug:
 

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