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Gulf Coast Southern Pecan Pie
Scottish Export 80/- • All Grain • 35 gal
Smells and tastes just like a slice of pie.
December 19, 2010 am 12:59am
0.0/5.0 0 ratings
Ingredients (All Grain, 35 gal)
- 65 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- 7 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 7 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 28 oz
Ferm-Cap S - Dark Karo syrup (omitted from calculations)
Ferm-Cap S
A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tank walls.
- 28 oz
AYF Yeast Nutrient - Pecan extract (omitted from calculations)
AYF Yeast Nutrient
A superbly balanced blend of minerals, proteins, amino acids and vitamins essential to optimize yeast activity during fermentation, notably of high adjunct beers. Usage is approx. .8 - 1.6 oz per 10 bbl. Compare these dosage rates to other products, and you'll switch! Benefits are improved attenuation, increased consistency of fermentation rate and beer flavor.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
2.7 vols CO2. Ignore fermcap and yeast nutrient. There are no special ingrediants for Karo and Pecan extract.
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: C - Scottish Export 80/-
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.040 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.016 | |
| Color: | 13.9 SRM | 9 - 17 | |
| Alcohol: | 5.1% ABV | 3.9% - 5% | |
| Bitterness: | 25.2 IBU | 15 - 30 | |
Discussion
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