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Pecan Brown (CL)

This beer is being made for NCHF. Dave P. gave the idea of using pecans and the recipe comes from Harry which originally was from a Grain Trust meeting. Pecans are added at packaging time and some of the Maris Otter is toasted before mashing. Due to time constraints, I'll be doing an overnight mash.


Brewed 5.0 gallons on 2024-08-16

Preboil gravity: 1.059

Original gravity: 1.062

Final gravity: 1.012

ABV: 6.6%

Apparent Attenuation: 80.6%


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Process notes

2024-08-24
Raised the chest freezer temp from 56° to 61°.
2024-08-25
Raised the chest freezer temp to 65°.
2024-09-06
Kegged. Lightish brown. Night a big aroma; some alcohol is present. Fairly thin. Slight coffee, bitter chocolate, and toast notes. Maybe a bit of alcohol heat. No strong character. Some increased malt character would be nice, but we'll see how it is once carbonated, cooled, and with the pecans.
2024-09-07
The Coffee Dry Irish Stout (CH) finally kicked, so I put this keg on to carbonate it for a few weeks before NCHF.

Boil for 60 minutes

At 60 minutes
2 ounces of 2.6% Alpha Acid Tettnanger pellets (BSG Hops. 4186A G19)
At 15 minutes

Mash

[86.00%] 10 pounds 12 ounces of Maris Otter (CrispMalt) (My parents picked up the ingredients, so I'm not sure which brand of malts were used.)

[7.00%] 14 ounces of Maris Otter (FawcettsMalt) (These grains were laid on a cookie sheet and put in the oven at 250 degrees for 25 minutes. (I'm only putting a different brand than the first entry because of the Primary Key uniqueness constraint on the table. I don't know which brand these are anyways.))

[3.00%] 6 ounces of Flaked Oats (Briess) (Not sure which brand.)

[2.00%] 4 ounces of Caramel 120L (Briess) (Not sure which brand.)

[1.00%] 2 ounces of Chocolate Malt (BairdsMalt) (Should be 350L. I'm actually not sure of the brand.)

[1.00%] 2 ounces of Chocolate Light Malt (VikingMalt) (Should be 225L. I'm actually not sure of the brand.)

Single infusion mash. Mashed with 4.75 gallons (1.52 quarts per pound) of reverse osmosis water for 720 minutes. 12lb 8oz of grain was used in the mash. (Due to time constraints, I mashed this overnight.)

Strike water temp: (0.2/1.52) * (150 - 68) + 150 = 160.8

1.00g calcium chloride, 1.00g gypsum, and 0.50g chalk added to water

After 720 mins
mash is 126°; Measured at the end of the overnight mash

Sparge

Sparged for 58 minutes with 5 gallons of 170° reverse osmosis water.

1.00g calcium chloride and 1.00g gypsum added to water

After 0 mins
pH is 5.15; specific gravity is 1.096
After 16 mins
pH is 5.10; specific gravity is 1.093
After 33 mins
pH is 5.28; specific gravity is 1.066
After 49 mins
pH is 5.53; specific gravity is 1.020
After 58 mins
pH is 5.70; specific gravity is 1.014

Yeast

2024-08-16
Pitch 1 pack of SafLager W-34/70 Bohemian Lager (Fermentis) at 55°. (Rehydrated with .5tsp of Fermaid K in 1 cup of water.)

Dry additions

2024-09-06
4 ounces of Pecan. (Kirkland Brand. Laid out on a cookie sheet and baked for 15 minutes at 300°. They were then put in a hop bag and added to the keg before kegging. I'll keep them in there while this beer is on tap.)

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