Maple Pecan Brown Ale - Beer Recipe - Brewer's Friend

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Maple Pecan Brown Ale

194 calories 22.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Brewster
Rating:
4.00 (1 Review)

Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Monday March 7th 2016
1.058
1.018
5.3%
22.2
19.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Liquid Malt Extract - Amber3.5 lb Liquid Malt Extract - Amber 35 10 77.8%
6.40 oz American - Caramel / Crystal 60L6.4 oz Caramel / Crystal 60L 34 60 8.9%
6.40 oz United Kingdom - Brown6.4 oz Brown 32 65 8.9%
3.20 oz American - Caramel / Crystal 120L3.2 oz Caramel / Crystal 120L 33 120 4.4%
72 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.47 57.1%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 5 Boil 15 min 3.7 42.9%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Tablet Fining Boil 15 min.
4 oz Pecans Flavor Boil 0 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Grade B Maple Syrup       Amount: 3-4 oz      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Had 3.25 gallons in mash and boil since we had a killer heater at our disposal, consider using 1 quart per pound of grain for mash if using a stove top. 3.25 gallons worked well for boil and brought it right to 2.5 gallons on the dot due to evaporation.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal 1 lb Grains Sparge -- 155 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.85 g | 15.4 qt) 3.08 12.3  
Mash volume with grains (equipment estimates 3.85 g | 15.4 qt) 3.16 12.6  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.08 12.3
Equipment Profile Used: System Default
 
Notes

Note: This is a 2.5 gallon batch

Steep grains in mash. Hold at ~155F for 30-45 minutes.

Bring to boil then take off heat to add malt extract. Bring back to boil and follow additions:

60 mins: 0.4 oz East Kent Goldings
15 mins: 0.3 oz East Kent Goldings

            Whirlfloc Tablet<br />

0 mins: 4 oz pecans (to sterilize the pecans so they can sit in the fermentation)

Cool and add yeast as with any batch.

Our OG was 1.058 +/- 0.001 so pretty much right on target. I will add more results in about 2 weeks when primary fermentation is done!

Final Gravity: 1.015

Add a small amount of boiled maple syrup into the final product (after fermentation is complete). I suggest taking a small sample of beer (with a known volume) and adding small amounts of maple syrup to test flavor. Then add in the maple syrup in proportionally.

*Pecan Prep
Pecans are super oily and that can have an effect on head retention, texture etc. so it is crucial to remove as much oil from the pecans as possible prior to brewing with them.

Crush pecans and cook at 315F for 10-15 minutes. A food processor works really well for the crushing. To squeeze out oils, place in paper bags and let them soak or place under paper towels and place weight on them (my chemical engineering textbooks were perfect for this!)

Repeat this process as many times as necessary, we did it 5 times and still had a lot of oil so experiment with this.

**Maple Syrup Type
Use Grade B maple syrup which is the darker variety since it serves as better fermentable sugar. Can also be called Grade A Dark so look out for that.

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  • Last Updated: 2017-09-29 13:18 UTC