Pecan Nut Brown Ale

All Grain Recipe

Submitted By: Mario (Shared)
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Brewer: Gary
Batch Size: 5.00 galStyle: Southern English Brown Ale (11B)
Boil Size: 8.24 galStyle Guide: BJCP 2008
Color: 15.5 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 19.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Amount Name Type #
1.00 tsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
1.00 lbs Roasted Pecans (Mash 60 min) Misc 2
5 lbs 4.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs Amber Malt Home made (35.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
5.76 oz Brown Malt Home made (175.0 SRM) Grain 6
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 7
0.35 oz Chinook [13.0%] - Boil 60 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
0.50 oz Willamette [5.5%] - Boil 10 min Hops 10
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 11


Toasting/Roasting 1) preheat oven to 350oF - spread nut mixture onto baking trays as single layers deep. Put in oven for 15 minutes. Remove from oven and put onto newspaper. Crack nuts (I used a rolling pin) and leave for 3 to 4 hours for oils to drain. 2) Repeat process at 400oF, then 450oF. Finally, repeat 450oF roasting. Once oil loss is minimal, you are ready to use in the steep. Came in a little hogh at the end so I added 1 qt of water at end of boil to hit my mark.

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