This is just a Pecan Mud Cake tribute - Beer Recipe - Brewer's Friend

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This is just a Pecan Mud Cake tribute

367 calories 44.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18.64 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Maurits van der Boon
Calories: 367 calories (Per 330ml)
Carbs: 44.7 g (Per 330ml)
Created: Wednesday August 28th 2024
1.116
1.040
10.0%
71.1
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.84 kg United Kingdom - Maris Otter Pale4.84 kg Maris Otter Pale 38 3.75 63.5%
0.44 kg Flaked Oats0.44 kg Flaked Oats 33 2.2 5.8%
0.44 kg Flaked Wheat0.44 kg Flaked Wheat 34 2 5.8%
300 g Bestmalz - BEST Melanoidin300 g BEST Melanoidin 34.5 27 3.9%
275 g Dingemans - Cara 50 MD275 g Cara 50 MD 34 20 3.6%
0.26 kg Weyermann - Carafa Special Type 1 0.264 kg Carafa Special Type 1 - (late mash tun addition) 29.9 340 3.5%
264 g Lactose (Milk Sugar)264 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.5%
400 g Brown Sugar400 g Brown Sugar - (late boil kettle addition) 45 15 5.3%
132 g Weyermann - Carafa Special Type III132 g Carafa Special Type III - (late mash tun addition) 29.9 525 1.7%
132 g Crisp Malting - Pale Chocolate132 g Pale Chocolate - (late mash tun addition) 32.7 220 1.7%
132 g Weyermann - Roasted Barley132 g Roasted Barley - (late mash tun addition) 29.9 432 1.7%
7,619 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 16.3 Boil 60 min 50.85 29.9%
10 g First Gold10 g First Gold Hops Pellet 6.6 Boil 60 min 10.29 14.9%
12 g First Gold12 g First Gold Hops Pellet 6.6 Hop Stand at 80 °C 20 min 1.75 17.9%
25 g Columbus25 g Columbus Hops Pellet 16.3 Hop Stand at 80 °C 0 min 8.15 37.3%
67 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
37 g Cacao Nibs Spice Secondary 0 min.
2.20 g vanilla Spice Secondary 0 min.
50 g pecan Flavor Secondary 0 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3 g Ascorbic Acid Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 286 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
178.5 3 7 111.4 202.5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Batch Sparge 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.5 L) 26.5
Mash volume with grains (equipment estimates 32.1 L) 31.1
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.6 L) 18.6
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 14.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 14
Total: 26.5  
Equipment Profile Used: System Default
 
Notes

Make a tincture of cacao nibs, pecan nuts and vanilla using a Rum/Vodka. Roast the pecan nuts and crush slightly. Dab with paper towel to extract the oils.
Add before bottling

Note after first batch:
This one came out really nice. Next time make a larger batch, and up the amount of cacao nibs and pecan nuts.
I added the tincture to a keg and purged it, moving the beer on top of it. Left it to condition at 1C for 2 weeks before bottling.

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  • Last Updated: 2024-10-25 13:49 UTC