BeerSmith™ Recipe Cloud

Notes

Strike temp was 171 which brought mash temp to 149-150 degrees. Added 8 cups of 200 degree wort at 10 mins into rest which brought mash temp to 152. Thirty mins into rest, mash temp was 147 - 148 degrees. Added 8 cups of 202 degree wort which brought mash temp back to 152 with 35 mins remaining on mash. Next time, bring strike temp to 173 - 174 degrees. Mash in 3.95 gallons (3 gallons 15 cups 1.5 ounces) absorption = (1.52 gallons or 1 gallon 8 cups 1 ounce) First runnings = 2.43 gallons First Sparge 1.70 gallons (1 gallon 11 cups 1.5 ounces) Collected = gallons Total collected = gallons Second Sparge 4.14 gallons (4 gallons 2 1/4 cups) Collected = gallons Total collected = gallons Should total 8.27 gallons pre boil volume Boil off should be 1.5 gallons Post Boil Volume should be 6.77 gallons Shrinkage = .26 gallons Pre boil gravity (before adding honey) (1.044 at 140 degrees) Pull 2 quarts of wort from first runnings and boil down to 1 quart. Add the 1 quart of boiled down wort + 1 additional quart (total of 2 quarts) into the boiling pot before boil. NOTES FOR PECAN PREP Layer the roasted pecans toward bottom of the mash so they won't float to top. Using 8 - 10 oz for a 5 gallong batch should be about perfect. Do not burn the pecans. The burnt flavor will saturate the beer and give it a burnt/bitter flavor. Toast pecans at 300F for 5-10 mins in a single layer then pour into a paper bag to sit overnight (this is to remove oils from the nuts). Toast pecans at 350F for 5 mins in a single layer then pour into a paper bag to sit overnight. Toast pecans at 300F for 6 - 8 mins then pour into a paper bag to sit over night. Watch the pecans during each roast to make sure they don't burn. Between each roast, cut up as many whole nuts as you can to expose the maximum amount of surface area to the pecan.