Brewing with Pecans Q
Posted: Sat Feb 06, 2016 11:51 pm
what's up guys,
wanted to see if anyone has any experience on brewing with Pecans. I'm making a Pecan Porter and am aiming to get that in your face of flavor of pecans in the ale, if not, being very aware that there is a pecan presence.
I ended up roasting 1Lb of pecans at 350F for 10 min, then crushing them with paper towel to absorb as much oils as possible and adding them to the mash. Just went and racked the beer into the secondary. The porter tastes awesome, but can barely notice pecans in it at all, you'd definitely have to tell someone it's actually made with pecans.
I read up seeing people roast, crush and absorb up to 3 or 4 times to get more oil out, and roast as much of the inside of the nut as possible (which seems like a good first step) and adding them to either the mash, last 5-10 mins of boil, or into the secondary. I'm almost convinced that its impossible to get good flavor in the mash (seeing through my experience and pecans don't have a ton of flavor already), and read that it's risky in the secondary due to contamination even using star san, and it makes it quite oily resting too. So i think i may do the last 5-10 mins of boil thing next time with maybe 1-2 Lbs. Also was thinking of maybe doing my own extract, might take a while but I'm big on doing everything from scratch and not buying extract.
But yeah, again, any help is great!
Cheers!
Jonah
wanted to see if anyone has any experience on brewing with Pecans. I'm making a Pecan Porter and am aiming to get that in your face of flavor of pecans in the ale, if not, being very aware that there is a pecan presence.
I ended up roasting 1Lb of pecans at 350F for 10 min, then crushing them with paper towel to absorb as much oils as possible and adding them to the mash. Just went and racked the beer into the secondary. The porter tastes awesome, but can barely notice pecans in it at all, you'd definitely have to tell someone it's actually made with pecans.
I read up seeing people roast, crush and absorb up to 3 or 4 times to get more oil out, and roast as much of the inside of the nut as possible (which seems like a good first step) and adding them to either the mash, last 5-10 mins of boil, or into the secondary. I'm almost convinced that its impossible to get good flavor in the mash (seeing through my experience and pecans don't have a ton of flavor already), and read that it's risky in the secondary due to contamination even using star san, and it makes it quite oily resting too. So i think i may do the last 5-10 mins of boil thing next time with maybe 1-2 Lbs. Also was thinking of maybe doing my own extract, might take a while but I'm big on doing everything from scratch and not buying extract.
But yeah, again, any help is great!
Cheers!
Jonah