Method:Partial Mash Style:American Brown Ale Boil Time:60 min Batch Size:2.5 gallons
(fermentor volume) Pre Boil Size:3.25 gallons Pre Boil Gravity:1.045
(recipe based estimate)
Efficiency: 70%
(brew house) Source:The Brewster Rating:
4.00 (1 Review)
Calories:194 calories
(Per 12oz)
Carbs:22.5 g
(Per 12oz)
Had 3.25 gallons in mash and boil since we had a killer heater at our disposal, consider using 1 quart per pound of grain for mash if using a stove top. 3.25 gallons worked well for boil and brought it right to 2.5 gallons on the dot due to evaporation.
Steep grains in mash. Hold at ~155F for 30-45 minutes.
Bring to boil then take off heat to add malt extract. Bring back to boil and follow additions:
60 mins: 0.4 oz East Kent Goldings
15 mins: 0.3 oz East Kent Goldings
Whirlfloc Tablet<br />
0 mins: 4 oz pecans (to sterilize the pecans so they can sit in the fermentation)
Cool and add yeast as with any batch.
Our OG was 1.058 +/- 0.001 so pretty much right on target. I will add more results in about 2 weeks when primary fermentation is done!
Final Gravity: 1.015
Add a small amount of boiled maple syrup into the final product (after fermentation is complete). I suggest taking a small sample of beer (with a known volume) and adding small amounts of maple syrup to test flavor. Then add in the maple syrup in proportionally.
*Pecan Prep
Pecans are super oily and that can have an effect on head retention, texture etc. so it is crucial to remove as much oil from the pecans as possible prior to brewing with them.
Crush pecans and cook at 315F for 10-15 minutes. A food processor works really well for the crushing. To squeeze out oils, place in paper bags and let them soak or place under paper towels and place weight on them (my chemical engineering textbooks were perfect for this!)
Repeat this process as many times as necessary, we did it 5 times and still had a lot of oil so experiment with this.
**Maple Syrup Type
Use Grade B maple syrup which is the darker variety since it serves as better fermentable sugar. Can also be called Grade A Dark so look out for that.
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NEW Water Requirements:
Maple Pecan Brown Ale
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Water Requirements:
Maple Pecan Brown Ale
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Recipe Cost
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How long did it take for fermentation to start for you? In other recipes, I noticed the airlock bubbling away within 6 hours, but it's been more than 12 and I don't even see pressure building here. I pitched the yeast a little warm (~80 F), but I almost always pitch it warm and have never had any issues.
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