Toasted Pecan Brown Ale - Beer Recipe - Brewer's Friend

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Toasted Pecan Brown Ale

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garfield Brewery
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday December 12th 2016
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb TexMalt - San Jacinto Heritage Malt7.5 lb San Jacinto Heritage Malt $ 0.00 / lb
$ 0.00 		36.8 2 78.9%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 10.5%
0.25 lb American - Caramel / Crystal 120L0.25 lb American - Caramel / Crystal 120L 33 120 2.6%
0.25 lb Belgian - Biscuit0.25 lb Belgian - Biscuit 35 23 2.6%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 2.6%
0.25 lb Briess - Special Roast0.25 lb Special Roast 33 40 2.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Pilgrim0.75 oz Pilgrim Hops Pellet 9.1 Boil 60 min 29.73 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
17.22 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
1 ml DSM - Brewers Clarex / 1 Kilograms Brewers Clarex Other Primary 0 min.
1 lb Toasted pecans Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 0 0 27 31 0
mash pH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal mash Strike 162 °F 154 °F 60 min
mash out Temperature -- 170 °F 10 min
3.27 gal sparge Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.68 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.68 qt/lb 3.99 16  
Mash volume with grains 4.75 19  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.28 g | 17.1 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.3 g | 21.2 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.3 21.2  
Total: 7.74 31
Equipment Profile Used: System Default
 
Notes

Toasting the pecans brings out more flavor and will help remove oil from the nuts. This process might take some time to complete, but it is worth it. To speed up the process, spread them out over two cookie sheets.
Toast coarsely chopped pecans in oven on parchment paper at 325 F for about 10 minutes. Do not grease cookie sheet or use any oil. Do not let the pecans burn. Remove sheet from oven. Place nuts in paper bags and let them rest. The paper bags will soak up oil. While one batch of pecans is resting in bags, put the other sheet in the oven to toast. Alternate in this manner until the bags are not soaking up any more oil.
Place pecans in nylon bags for use in fermentor.

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  • Last Updated: 2023-03-25 21:52 UTC