Southwest Pecan Ale 1

All Grain Recipe

Submitted By: saxboarder (Shared)
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Brewer: Kevin Patterson
Batch Size: 5.25 galStyle: American Brown Ale (10C)
Boil Size: 6.85 galStyle Guide: BJCP 2008
Color: 22.0 SRMEquipment: My Equipment
Bitterness: 21.2 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: 04 Medium/Full Body Profile (154F)
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.09 gal Distilled to Denver Additions Water 1
8 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
12.00 oz Wheat Malt, Dark (9.0 SRM) Grain 4
8.00 oz Chocolate Malt (450.0 SRM) Grain 5
4.00 oz Wheat, Flaked (1.6 SRM) Grain 6
4.30 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
3.30 g Baking Soda (Mash 60 min) Misc 8
1.90 g Chalk (Mash 60 min) Misc 9
1.50 g Calcium Chloride (Mash 60 min) Misc 10
1.00 oz Liberty, New Zealand [5.9%] - Boil 60 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1.00 Chiller Reminder (Boil 15 min) Misc 13
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 14

Taste Notes

Add 10 oz of pecans in the mash. Just put them in the mash wihout roasting. Next time use more pecans and try to roast them shortly (about ten minutes). I can taste the pecan, but it’s faint with the amount of the chocolate malt and too few pecans. Also try chopping the pecans to see if more contact in the mash helps the taste get through.

Notes

Had a stuck sparge. Try rice hulls next time, a little less chocolate malt, and maybe more crystal 60, also had a little more water than I needed which made it a little low on the original gravity.

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