Pecan Leave your Hat On - Beer Recipe - Brewer's Friend

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Pecan Leave your Hat On

181 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Tuesday June 9th 2020
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Robuster

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OG: 1.051 FG: 1.012 ABV: 5.2% IBU: 29

1.059
1.014
5.9%
27.5
33.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale Ale4 kg Pale Ale 37 3.5 64.5%
0.90 kg Gladfield - Munich Malt0.9 kg Munich Malt 36.8 7.87 14.5%
0.40 kg American - Chocolate0.4 kg Chocolate 29 350 6.5%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 4.8%
0.40 kg United Kingdom - Crystal 45L0.4 kg Crystal 45L 34 45 6.5%
0.20 kg Barrett Burston - Roasted Barley0.2 kg Roasted Barley 34.5 340 3.2%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 First Wort 60 min 19.55 37.5%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 10 min 5.8 37.5%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Whirlpool 0 min 1.02 12.5%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Whirlpool 0 min 1.14 12.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 20 min.
6 tbsp Vanilla Extract Flavor Boil 5 min.
1.10 kg Pecans Flavor Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100g       Temp: 20 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion 72 °C 68 °C 60 min
5 L Batch Sparge 76 °C 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.6
Mash volume with grains 26.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 12.6 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.1 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 22
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Add Vanilla Extract at end of Boil - 5 mins before flameout.

Pecans - Roast in oven @ 180 degrees for 10 minutes or until desired roastiness. Coarsely chop and let cool completely. Add to Mash.

Allow for a longer sparge as mash bed can be sticky with darker beers.

In terms of fermentation, you can treat this as you would any ale. Start cool, at about 64°F (18°C), to inhibit diacetyl production and prevent the production of fusel alcohols. After 72 hours or so, let the temperature rise by a few degrees (to 68°F/20°C) is good), and hold it there for the rest of fermentation.

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  • Last Updated: 2021-04-06 06:00 UTC