Recipes: Croûte de Pécan Bière (A Pecan Pie Ale)

  This is a recipe I wanted to post that I consider a tip of the hat to my southern Louisiana roots. Pecan Pie is served especially in the fall with coffee as the perfect end to large family meals. With very few "pecan pie beer" out in the craft beer world (none that i like) I decided to give it a shot. Now you can too, so go brew it up, judge for yourself & enjoy with family around a dinner table!





Selected Style and BJCP Guidelines

12C-Porter-Baltic Porter
Recipe Overview
Wort Volume Before Boil: 13.50 USgals
Wort Volume After Boil: 11.00 USgals
Volume Transferred: 11.00 USgals
Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 11.00 USgals
Volume Of Finished Beer: 10.00 USgals
Expected Pre-Boil Gravity: 1.061 SG
Expected OG: 1.081 SG
Expected FG: 1.021 SG
Apparent Attenuation: 73.2 %
Expected ABV: 8.1 %
Expected ABW: 6.3 %
Expected IBU (using Tinseth): 34.3 IBU
Expected Color (using Morey): 20.1 SRM
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF

Fermentable Ingredients
In Mash/Steeped
US 2-Row Malt 16lb 0oz
Canadian Honey Malt (Gambrinus) 8lb 0oz
US Caramel 40L Malt 5lb 0oz
US Munich 20L Malt 1lb 0oz
Start Of Boil
Sugar - Brown Sugar 1lb 0oz
End Of Boil
Sugar - Molasses 10.00 oz

Hops
60 Min from end of boil
US Magnum 1.00 oz Loose Pellet Hops
10 Min from end of boil
German Tettnang 4.00 oz Loose Pellet Hops

Other Ingredients
15 Min from end of boil
1 Whirlfloc Tablet

Secondary Fermention
Candied Pecans 1lb 0oz
Vanilla Extract 2 cap-fulls

Yeast
Wyeast 1332-Northwest Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out
Rest at 154 degF 60
Raise to and Mash out at 171 degF 10

Recipe Notes
roast pecans before adding to secondary