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Docs Pecan Porter
Robust Porter • Partial Mash • 5 gal
Include 1 lb roasted, chopped pecans in the mash (steep). Roast 3 times to remove oils. 1st roast single layer @ 300 deg 10 mins. Cool and chop/crush and let stand on paper towels. 2nd roast 10 mins at 400, don't scorch. Overnight on paper towels. Final roast is 8 mins at 350 then add to grain bag.
October 27, 2015 pm 05:07pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 1 lbs
Black Malt; Briess
Black Malt; Briess
Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .75 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 3.3 lbs
Liquid Light; Muntons
Liquid Light; Muntons
Selected English lager malt is used to produce this fine consistent light malt extract.
- .5 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Include 1 lb roasted, chopped pecans in the mash (steep). Roast 3 times to remove oils. 1st roast single layer @ 300 deg 10 mins. Cool and chop/crush and let stand on paper towels. 2nd roast 10 mins at 400, don't scorch. Overnight on paper towels. Final roast is 8 mins at 350 then add to grain bag.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 38.0 SRM | 22 - 35 | |
| Alcohol: | 5.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 23.4 IBU | 25 - 50 | |
Discussion
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