Pecan Brown Ale - Beer Recipe - Brewer's Friend

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Pecan Brown Ale

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Saturday November 25th 2017
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Pete's Wicked Ale

by Richard F Shoff Jr

OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 29

1.054
1.013
5.4%
26.1
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 69.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 8.7%
1 lb American - Wheat1 lb Wheat 38 1.8 8.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 5.8 Boil 45 min 20.18 66.7%
0.50 oz Nugget0.5 oz Nugget Hops Pellet 15.6 Boil 5 min 5.89 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Pecans Flavor Mash 1 hr.
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Sparge -- 168 °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 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 5.59 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

roast pecans for 10 minutes at 350...cool...pat down with paper towels to remove oils...repeat several times

Batch 1 Notes:
Only roasted pecans three times according to instructions above. They seemed to be burning.
OG = 1.058
FG = 1.010
ABV = 6.3%
Significant astringency upon kegging. Mellowed out after 2 weeks, and beer was significantly better tasting. Mouthfeel was not there and pecan flavor and aroma was very subtle. Should add flaked oats for mouthfeel. Add mroe pecans or roast them more?

11/8/2020
“Bye Fe-Donnie Brown”
14.38@167.2+5=173.2
Added the flaked oats
Roasted pecans 7 times 10 mins allowing them to cool between sessions. Put in brown paper bag weighted down to soak up oil.
Boil 1.020@159= 1.041
OG 1.051@72= 1.052
1WkG=1.012@69 = 1.013 5.12%
FG 1.011@68 = 1.012
ABV = 5.25%
Essentially zero pecan flavor. Need to roast pecans to get more toasty and not let them cool completely between rounds.

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  • Last Updated: 2021-01-01 23:30 UTC