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Maple Pecan Brown Ale

194 calories
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
Calories: 194 calories (Per 12oz)
Share: <EMBED>
1.058
1.018
5.31%
22.16
19.88
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 lb Liquid Malt Extract - Amber3.5 lb Liquid Malt Extract - Amber 35 10 77.8%
6.4 oz American - Caramel / Crystal 60L6.4 oz Caramel / Crystal 60L 34 60 8.9%
6.4 oz United Kingdom - Brown6.4 oz Brown 32 65 8.9%
3.2 oz American - Caramel / Crystal 120L3.2 oz Caramel / Crystal 120L 33 120 4.4%
4.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.4 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.47
0.3 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 5 Boil 15 min 3.7
 
Mash Guidelines
Amount Description Type Temp Time
3.75 gal1 lb GrainsSparge155 °F45 min
 
Other Ingredients
Amount Name Type Use Time
0.5 each Whirlfloc Tablet Fining Boil 15 min.
4 oz Pecans Flavor Boil 0 min.
 
Yeast
Amount:
1
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
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
 
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
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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View Count: 2648
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Last Updated: 2017-09-29 13:18 UTC
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