Pecan Nut Brown Ale 
All Grain Recipe
Submitted By: Mario (Shared)
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| Brewer: Gary | |
| Batch Size: 5.00 gal | Style: Southern English Brown Ale (11B) |
| Boil Size: 8.24 gal | Style Guide: BJCP 2008 |
| Color: 15.5 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 19.0 IBUs | Boil 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 |
Ingredients
| 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 |
Notes
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. This Recipe Has Not Been Rated
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