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Wrath of Pecan Porter

281 calories 30.3 g 12 oz
Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 78% (steeping grains only)
Source: Herr Stein
Hop Utilization: 99%
Calories: 281 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created Friday November 1st 2019
1.084
1.023
8.0%
18.9
42.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Dry Malt Extract - Light7.5 lb Dry Malt Extract - Light 42 4 56.9%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.6%
2 lb Honey2 lb Honey - (late boil kettle addition) 35 2 15.2%
3 oz 3 CUPS Roasted Pecans - US - 3 CUPS Roasted Pecans - Roasted Pecans3 oz US - 3 CUPS Roasted Pecans - Roasted Pecans - (late boil kettle addition) 1 0 1.4%
10.69 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Chocolate1 lb Chocolate 29 350 7.6%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.8%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.6%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.47 66.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 3.45 33.3%
1.50 oz / 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 526 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes

This is a complex beer and takes time, plan ahead for best results.
Tastes much like a chocolate pecan, quite tasty!

  • 2lbs. Clover infused honey/w 3c. roasted pecans 5-10 min.
    *Note - Pecans have a TON of oils that must be removed or it will suppress the head on the beer. Start whatever process you use early on before even thinking about the brew process. Many thanks to Gabriella and Carlos at Omnipollo Brewery Stockholm, for their pointers. Or add 1 tsp APEX extract to an empty 5 gallon keg and racked on top of it

    Allow your steeping malts and 1/2 of the infused honey pecans to soak in 1 gallon of heated spring water for 30 minutes. Do not to exceed 170° F. Rinse with 1 gal 165° spring water.

    Strain the flavoring malts and pecans or take out the grain bag, and add the rest of your water to the kettle, bring to a boil and add bittering hops and malts and add 1/4 of remaining pecans. At flame out add the rest of the pecans.

    **Actual ABV is a bit less but the calculator sees the honey infused pecans as fermentable.
Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2023-01-19 17:32 UTC
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