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Pecan Pie Porter

240 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 7.1 gallons (fermentor volume)
Pre Boil Size: 9.09812 gallons
Post Boil Size: 7.85 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 84% (brew house)
Source: BrewMaster RRB
Hop Utilization: 98%
Calories: 240 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Friday August 29th 2025
1.072
1.020
7.2%
26.1
31.2
5.6
4.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row $ 0.98 / lb
$ 4.90 		37 1.8 29.3%
4 lb American - Pilsner4 lb Pilsner 37 1.8 23.4%
1.50 lb US - Flaked Oats1.5 lb Flaked Oats 33 2.2 8.8%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.8%
0.50 lb Briess - Caramel Malt - 20L0.5 lb Caramel Malt - 20L 35 20 2.9%
0.50 lb Briess - Brewers Corn Syrup0.5 lb Brewers Corn Syrup - (late boil kettle addition) 40.9 1 2.9%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 2.9%
0.50 lb Briess - Special Roast Malt0.5 lb Special Roast Malt 33 30 2.9%
0.25 lb Briess - Caramel Malt - 120L0.25 lb Caramel Malt - 120L 34.5 120 1.5%
0.25 lb Briess - Caramel Malt - 60L0.25 lb Caramel Malt - 60L 35.4 60 1.5%
0.25 lb Briess - Caramel Malt - 80L0.25 lb Caramel Malt - 80L 35 80 1.5%
0.25 lb Briess - Caramel Munich 60L0.25 lb Caramel Munich 60L 35.4 60 1.5%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 1.5%
0.25 lb Briess - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 25 550 1.5%
0.25 lb Briess - Blackprinz Malt0.25 lb Blackprinz Malt 25 500 1.5%
0.25 lb Briess - Chocolate0.25 lb Chocolate 25 350 1.5%
0.25 lb Viking - Chocolate Light0.25 lb Chocolate Light 32 150 1.5%
0.25 lb Crisp Malting - Pale Chocolate0.25 lb Pale Chocolate 32.7 225 1.5%
9 oz Maple Syrup9 oz Maple Syrup - (late fermenter addition) 30 35 3.3%
17.06 lbs / $ 4.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Willamette2 oz Willamette Hops Pellet 5 Boil 60 min 26.1 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
1.20 g Epsom Salt Water Agt Mash 0 min.
0.60 g Table Salt Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
6 g Baking Soda Water Agt Mash 0 min.
0.50 g Pickling/Slaked Lime Water Agt Mash 0 min.
3.50 ml Lactic acid Water Agt Mash 0 min.
0.75 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
CellarScience - Cali
Amount:
2 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
My Water Profile 1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 4 50 83 62 84
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 160 °F 157 °F 60 min
3.5 gal Fly Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 6.1 g | 24.4 qt) 6.72 26.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.48 g | 33.9 qt) 9.1 36.4  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 7.1 g | 28.4 qt) 7.85 31.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.85 g | 31.4 qt) 7.1 28.4  
Total: 11.1 44.4
Equipment Profile Used: System Default
 
Notes

1) Add graham crackers (4 packs - 8oz) on top of mash, wet and lightly mix.
2) Add pecans (12 oz roasted then chopped) to mash after mash in on top of mash.
3) Add dark Karo Syrup @ 10 min.
4) Add brown sugar @10 min.
5) Add 6 oz Pure Maple Syrup to secondary after heating to 170 for 10 minutes then colling to 70f.
6) Add 2 vanilla beans to secondary.
7) Add 1 Table spoon Pecan extract to taste at bottling to 5 gal.
8) Add 1 Table spoon Vanilla Extract to taste at bottling) to 5 gal.
9) Add 3 oz pure Maple Syrup to taste at bottling after heating to 170 10 min then cooling.

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  • Last Updated: 2025-11-13 13:11 UTC