I’m doing some experimenting with pecans at different stages in the brewing process. Any advice on time/temp to roast pecans to ensure they are sanitized before adding to the secondary?
You are probably alright not sanitizing them but toasting them at 350 for twenty minutes should to the trick.
Toasting them will completely change their flavor. How about a short microwave? I’ve never tried this myself.
I think that I’ll be OK with a toasted flavor, but it is an experiment, so we’ll see. I’m just not sure how hot and how long it will take to kill most of the nasties that are probably on the pecans.
Starsan.
Thats a flavor you want however, imo all nuts should be toasted before consumption or use or whatever. Brings the oils of the nut out and makes it taste like it should.
My thought as well.
Why not make a pecan extract? I have made this, but never added it to a beer. So I can not comment on that aspect.
But, if you are wanting to “dry nut” the beer I would probably do a similar method as cacao nibs. Toast in the oven at the lowest setting until golden brown or your desired color and then place in a sanitized bag in your keg. I doubt the oils and head retention should be much of a concern if you keg. The oil tends to float and the keg pulls the beer off the bottom. I have never used pecan nuts, but have had no issues will oil and head retention using coconut or cacao nibs.
Maybe try to contact Abita brewing and see how they use pecans? I know they make a pecan beer every year.
My understanding is the people who have had the most success with pecans were applying them in the mash and nowhere else.