phildo79
Member
This is effing delicious!
INGREDIENTS
For 5 gallons (19 L)
11 lb 6 oz (5.16 kg) organic American pale 2-row malt (80%)
1 lb 6 oz (626 g) dark crystal malt (10%)
11 oz (312 g) English black malt (5%)
11 oz (312 g) English chocolate malt (5%)
12–16 oz (340-450 g) roasted organic Texas pecans (ground in mash)
2 oz (57 g) Glacier pellets, 6% a.a. (60 min) or 30g of CTZ @ 14.2AA to achieve 80 IBU’s
American ale yeast, 16M cells/ml
SPECIFICATIONS
Original Gravity: 1.068
Final Gravity: 1.016
ABV: 6.8%
IBU: 30
Boil Time: 60 min
Efficiency: 75%
DIRECTIONS
You may choose to treat your mash water with gypsum and calcium chloride.
Mash grains using a single-step infusion at 154° F (68° C). Roast pecans until aromatics are released; grind coarsely and add to mash. Ferment at 68° F (20° C). Carbonate to 2.5 vol. CO2 and package.
Extract Option
Substitute 8.5 lb (3.86 kg) pale malt extract syrup for pale malt. Steep crystal, black, and chocolate malts with coarsely ground pecans for 30 minutes in 160° F (71° C) water; drain, rinse grains, and dissolve extract completely. Bring to a boil, add hops, and proceed as above.
INGREDIENTS
For 5 gallons (19 L)
11 lb 6 oz (5.16 kg) organic American pale 2-row malt (80%)
1 lb 6 oz (626 g) dark crystal malt (10%)
11 oz (312 g) English black malt (5%)
11 oz (312 g) English chocolate malt (5%)
12–16 oz (340-450 g) roasted organic Texas pecans (ground in mash)
2 oz (57 g) Glacier pellets, 6% a.a. (60 min) or 30g of CTZ @ 14.2AA to achieve 80 IBU’s
American ale yeast, 16M cells/ml
SPECIFICATIONS
Original Gravity: 1.068
Final Gravity: 1.016
ABV: 6.8%
IBU: 30
Boil Time: 60 min
Efficiency: 75%
DIRECTIONS
You may choose to treat your mash water with gypsum and calcium chloride.
Mash grains using a single-step infusion at 154° F (68° C). Roast pecans until aromatics are released; grind coarsely and add to mash. Ferment at 68° F (20° C). Carbonate to 2.5 vol. CO2 and package.
Extract Option
Substitute 8.5 lb (3.86 kg) pale malt extract syrup for pale malt. Steep crystal, black, and chocolate malts with coarsely ground pecans for 30 minutes in 160° F (71° C) water; drain, rinse grains, and dissolve extract completely. Bring to a boil, add hops, and proceed as above.