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
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.
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.