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Taste Notes

Utlilized my favorite grains from Marzen recipe with traditional English nut brown ale elements. Full bodied, malty foamy mouthfeel on the palate, with hints of Nutty caramel, with just the right amount of bitterness to balance. Oats and dry yeast provide a smooth finish with rich, but not too overpowering Pecan flavor. All who have tried this have declared this is the best nut brown ale they have ever had.

Notes

Pecan Procedure: 1) Roast Pecans for 10-15 minutes @ 325 degrees 2) Crush roasted pecan with a meat tenderizer, and put into a hop sock (tie hop sock). 3) Put the hop sock into a Mason jar and cover entirely with plain vodka. 4) Let this sit until the beer is entirely done fermenting (Krausen has dropped to bottom). 5) Add the extract first and then drop the hop sock into primary (if you are not racking to keg or secondary). If racking to secondary or keg, add extract first then hop sock, then beer. 6) Let rest for 2 weeks prior to bottling. Time (Kegging): 1 Week Fermentation (zero krausen) 2-3 Weeks Rest/Carb in Keg Time (Bottling) 1 Week Fermentation (zero krausen) 2 Weeks Pecan addition 2 Weeks Bottle Condition