The Pecan Sandies

All Grain Recipe

Submitted By: wildmindales (Shared)
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Brewer: Ryan Placzek
Batch Size: 186.00 galStyle: Imperial Stout (13F)
Boil Size: 226.04 galStyle Guide: BJCP 2008
Color: 84.4 SRMEquipment: Wild Mind
Bitterness: 36.0 IBUsBoil Time: 60 min
Est OG: 1.159 (36.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.087 SG (20.9° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
400.00 g Chalk (Mash 60 min) Misc 1
250.00 g Baking Soda (Mash 60 min) Misc 2
550 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 3
110 lbs Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 4
55 lbs Crystal 30, 2-Row, (Great Western) (30.0 SRM) Grain 5
50 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6
50 lbs Chocolate (Briess) (350.0 SRM) Grain 7
50 lbs Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 8
50 lbs De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 9
6 lbs Centennial [10.0%] - Boil 60 min Hops 10
30.00 lbs Pecan (Boil 15 min) Misc 11
110 lbs Maple Syrup [Boil for 10 min] [Boil] (35.0 SRM) Sugar 12
1.0 pkgs Whitbread Ale Yeast (White Labs #WLP017) Yeast 13

Notes

Pre-boil of 8-8.5 boil maple in @ 10 mins left in boil Can add up to 50 lbs of corn sugar if mash is stuck/inefficient etc. and we desire higher gravity Boil may extend for a few hours depending on pre-boil gravity as well

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