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LA Pecan Ale
American Brown Ale • Extract • 5 gal
Attempted a pecan ale, with fresh roasted chopped pecans. I roasted them pretty hard hoping for more flavor, but I think I just needed more pecans. It turned out more nutty and less pecan flavored, but still a nice mellow brown ale, good easy drinking.
January 28, 2011 pm 12:10pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.0 lbs
Dark Wheat Malt; Weyermann®
Dark Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers
- 1.0 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 0.5 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1.0 lbs
CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess
CBW® Bavarian Wheat Powder (Dry Malt Extract); Briess
Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat (Powder) is a dry, 1000% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.
- 4.0 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.75 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 oz
Magnum - 8.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 oz
Liberty - 4.2 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 0.5 oz
Magnum - 8.0 AA% pellets; boiled 30 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 oz
Liberty - 4.2 AA% pellets; boiled 5 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 10 oz
Walnut (chopped) - Actually, roasted pecans (omitted from calculations)
Walnut (chopped)
Nutty rich, savory flavor. Walnuts are the fruit of a large deciduous tree belonging to the family Juglandaceae . Of the 60 varieties about 20 are edible. They are unique amongst nuts because most of the fat in walnuts is polyunsaturated which are said to lower cholesterol.
-
Wyeast 1335 British Ale II™
Wyeast 1335 British Ale II™
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Notes
Built after the Lazy Magnolia Pecan Ale, and random blogs on pecan ale recipes. Used Palisades for bittering hops, not Magnum the AA units were adjusted accordingly.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 20.3 SRM | 18 - 35 | |
| Alcohol: | 6.3% ABV | 4.3% - 6.2% | |
| Bitterness: | 23.1 IBU | 20 - 40 | |
Discussion
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