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Pecan Nut Brown Ale

191 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: EJ
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Friday June 12th 2015
1.062
1.016
6.0%
50.4
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 76.9%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 2.3%
0.20 kg United Kingdom - Pale Chocolate0.2 kg Pale Chocolate 33 207 3.1%
0.15 kg United Kingdom - Crystal 70L0.15 kg Crystal 70L 34 70 2.3%
0.15 kg German - Carafa II0.15 kg Carafa II 32 425 2.3%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 7.7%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.3%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 3.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Summit15 g Summit Hops Pellet 15.4 Boil 75 min 30.25 16%
5 g Summit5 g Summit Hops Pellet 15.4 Boil 50 min 9.18 5.3%
9 g Ahtanum9 g Ahtanum Hops Pellet 6 Boil 50 min 6.44 9.6%
30 g Ahtanum30 g Ahtanum Hops Pellet 6 Boil 5 min 4.5 31.9%
15 g Summit15 g Summit Hops Pellet 15.4 Dry Hop 6 days 16%
20 g Ahtanum20 g Ahtanum Hops Pellet 6 Dry Hop 2 days 21.3%
94 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Roasted Pecan Nuts Flavor Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 2 5 9 86 60

5g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
sacch Infusion -- 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 18.4 L) 17.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.8 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Brewed 07.07.15
Roasted pecan nuts in oven for ca 10 mins, right before they scorched.

Mashed in at 70deg C and let sit for 60mins, no heat or water added beyond first infusion.

Collected 25l of wort at ca 1.041.

OG : 1.06

Chilled to 20 deg and pitched yeast including starter.

Fridge set to 18 deg ambient.
Let rise to 20 over 2 days
Keep at 20 for 6-7 days.
Rise to 22 for 20-35 hrs.
Cooled down to 8 deg for 5 days, then racked to secondary.
FG 1.013 -> Abv = ca 6.2%
Added 15g of Summit pellets for dry hopping.
Let rise to 22 deg for next week.
Bottled on the 26th.

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  • Last Updated: 2015-07-24 17:50 UTC