Maple Pecan Stout - Beer Recipe - Brewer's Friend

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Maple Pecan Stout

206 calories 22.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Saturday May 29th 2021
1.062
1.017
5.9%
81.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row - Toasted6.5 lb Pale 2-Row - Toasted 33 30 44.2%
2.80 lb Flaked Oats2.8 lb Flaked Oats 33 2.2 19%
1.33 lb American - Carapils (Dextrine Malt)1.33 lb Carapils (Dextrine Malt) 33 1.8 9%
1.33 lb German - Carafa II1.33 lb Carafa II 32 425 9%
1 lb New Zealand - Dark Crystal Malt1 lb Dark Crystal Malt 35.4 96.45 6.8%
8 oz New Zealand - Light Crystal Malt8 oz Light Crystal Malt 35.4 31.98 3.4%
6 oz American - Black Malt6 oz Black Malt 28 500 2.5%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 2.5%
8 oz Maple Syrup8 oz Maple Syrup - (late boil kettle addition) 30 35 3.4%
14.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Warrior1.5 oz Warrior Hops Pellet 16 Boil 60 min 81.62 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 oz Maple Syrup Flavor Secondary 2 days
12 oz Roasted Pecans Flavor Whirlpool 0 min.
2 each Campden Tablets Other Secondary 0 min.
2 g Potassium Sorbate (2g/gal) Other Secondary 0 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.04 g | 36.2 qt) 9.53 38.1  
Mash volume with grains (equipment estimates 10.17 g | 40.7 qt) 10.66 42.7  
Grain absorption losses -1.78 -7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

After fermentation transfer to secondary and add the campden tablets and potassium sorbate. Let stand for 24 hours. Transfer to keg and add maple syrup. Prior to adding syrup draw 8oz and add maple syrup to taste. Once satisfied add the appropriate amount of syrup to keg andtransfer(heat syrup to kill any bacteria).

Put pecans into blender and blend until fine. Place on baking sheet and roast at 250 degrees for 10 minutes. Remove, stir and roast for 5 minutes or until nicely roasted. Let cool, cover baking sheet with paper towels and put pecans evenly onto towels and cover with more paper towels. Place another baking sheet on top and weight down. This is to draw out oils. Repeat this at least 4 times.

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  • Last Updated: 2024-10-08 20:50 UTC