Looking to brew another version of a Pumpkin Ale with some Maple Syrup and Pecans.
Has anyone had luck with Pecan additions and if so when and how did you add them for the most flavor?
No, but I’d use extract if I did.
I believe most people roast them in the oven to pull out some of the oils and then keep them in a paper bag for a few days to soak up the oils.
There were some really nice brews at the GABF and some of the brewers had different opinons. I was just hoping someone had some luck on a homebrew level.
There was a recipe in either BYO or Zymurgy for a Pecan Doppelbock about a year ago. not sure exactly how they did it, but I believe they roasted them and added them to the mash. You may try checking the back issues .
This was tasty! You can taste the nut flavor and i had no problem with head retention with the associated nut oils. I have never used pecans though. I would do it this way. See note at bottom of recipe
Recipe: Macadamia Nut Brown TYPE: All Grain
Style: Northern English Brown Ale
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 14.6 SRM SRM RANGE: 12.0-22.0 SRM
IBU: 20.2 IBUs Tinseth IBU RANGE: 20.0-30.0 IBUs
OG: 1.050 SG OG RANGE: 1.040-1.052 SG
FG: 1.015 SG FG RANGE: 1.008-1.013 SG
BU:GU: 0.403 Calories: 151.6 kcal/12oz Est ABV: 4.6 %
EE%: 75.00 % Batch: 3.00 gal Boil: 4.43 gal BT: 75 Mins
—WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 5 lbs 8.1 oz Total Hops: 0.52 oz oz.
—MASH/STEEP PROCESS------MASH PH:5.50 ------
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
2 lbs 14.6 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 52.9 %
1 lbs 7.0 oz Amber Malt (30.0 SRM) Grain 2 26.2 %
7.9 oz Carapils (Briess) (1.5 SRM) Grain 3 9.0 %
7.9 oz Oats, Flaked (1.0 SRM) Grain 4 9.0 %
1.8 oz Brown Malt (65.0 SRM) Grain 5 2.0 %
0.9 oz Chocolate Malt (450.0 SRM) Grain 6 1.0 %
Name Description Step Temperat Step Time
Mash In Add 2.06 gal of water at 170.9 F 154.0 F 60 min
—SPARGE PROCESS—
-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 3.03 gal water at 168.0 F
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.035 SG Est OG: 1.050 SG
Amt Name Type # %/IBU
0.32 oz Horizon [8.50 %] - Boil 75.0 min Hop 7 20.2 IBUs
Amt Name Type # %/IBU
0.20 oz Goldings, East Kent [5.70 %] - Aroma Ste Hop 8 0.0 IBUs
—FERM PROCESS-----------------------------
Primary Start: 09/21/2012 - 4.00 Days at 67.0 F
Secondary Start: 09/25/2012 - 10.00 Days at 67.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 10/05/2012 with 2.3 Volumes CO2:
—NOTES------------------------------------
Add 1.5 oz of roughly chopped/roasted/unsalted macadamia nuts to beginning of the mash. Baked 350 for 15 min.
Thanks… I’m going to roast them, chop them and then add them to the mash. I’ll let you guys know how it turns out.
Email the guys at 512 in Austin. They have a pecan porter. Not my cup of tea, but very popular.