Pecan Porter #1 - Beer Recipe - Brewer's Friend

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Pecan Porter #1

277 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: RockingB
Calories: 277 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Wednesday May 22nd 2013
1.083
1.022
8.0%
31.1
35.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 75%
18 oz American - Caramel / Crystal 60L18 oz Caramel / Crystal 60L 34 60 7%
9 oz Belgian - Special B9 oz Special B 34 115 3.5%
9 oz German - Carafa III9 oz Carafa III 32 535 3.5%
12 oz United Kingdom - Brown12 oz Brown 32 65 4.7%
1 lb Maple Syrup1 lb Maple Syrup 30 35 6.3%
256 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 6 Boil 60 min 18.59 40%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 45 min 5.55 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Aroma 15 min 6.92 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz pecans Flavor Mash 1 hr.
8 oz pecans Flavor Secondary --
 
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:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 199 B cells required
WLP001California
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Mash in Infusion -- 153 °F 60 min
5 gal Mash out Sparge -- 170 °F 60 min
16.25 qt Strike water Temperature -- 166 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.54 34.1
Equipment Profile Used: System Default
 
Notes

Roast 10 oz. pecans. Chop very fine and add to mash. After primary fermentation, roast 20 oz. of pecans and chop very fine. Add pecans to the secondary for 2 weeks or more. I usually inject 60 seconds of pure oxygen into the wort before pitching the yeast. This target F.G. has been consistent at 1.017-1.019.

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  • Last Updated: 2018-01-19 17:57 UTC