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pecan porter
I live in Austin Tx and a local brewery makes a wonderful pecan porter. It's dark and smooth like a porter should be with a nice nutty (pecan) flavor in the background. I was thinking of taking a black butte clone recipe that i have and dumping in some pecans the last 10-15 mins of the boil or should i sterilize them somehow and pour the beer over them in secondary?
This really is a great brew and the only bar (they don't bottle it) I seem to be able to find it in is way to snobby and expensive for my jeans and a t shirt taste. I like beer on a beer budget 
Thanks
Dave
I've never brewed a beer with pecans or any nuts for that matter but I can offer you information I've read about brewing with those types of ingredients.
The problem with brewing with nuts is the oils they contain. These oils can affect the mouthfeel of a beer and kill its head retention. From what I've read about brewing with pecans the thing they have in common is the preparation of the nuts. By cracking the pecans, roasting them multiple times and letting them sit out on paper towels or paper bags you can withdraw some of these oils. Most recipes I've come across utilize pecans (~ 8 oz) in the mash. If you're an extract brewer I'd imagine you can add them to your steeping grains. One recipe even includes adding 8 oz crushed, roasted pecans to the secondary as well.
However, there was something I came across that was interesting. One brewer said he gets too much bitterness and astringency from adding pecans during the mash and what he's realized is he gets a much better flavor by only adding candied pecans to the secondary.
A third option would be to use a pecan extract when you bottle or keg.
Thanks firepit
Every fall i end up with a yard full of pecans from the tree out there and nothing to do with them but watch the squirrels. cracking all those nuts is a whole lot of work if all you are going to do is eat them but if you were to put some of them in a beer..........
Good idea on the roasting i wonder if it would do well to roast with some nutmeg and other spices to make a Christmas beer? Would the roasting bring out some maltyish flavors as well? as far as head retention would it help to add something to counterbalance that like a heading powder to keep a good head on my tasty pecan Christmas beer?
D
I googled "using real pecans in hombrew" and came up with these 3 links of recipes. 2 use candied pecans.
http://www.homebrewtalk.com/f126/p-peca … er-145558/
http://www.homebrewtalk.com/f78/croute- … le-149469/
http://www.examiner.com/x-27891-Seattle … an-Pie-Ale
DC
Dogfish Head is in the middle of brewing there pecanwood smoked beer, I wonder how it would be putting some pale malt or munich in a smoker, and using wet pecans as your wood chips. Smoke the flavor into the malt. Wonder if it would absorb it?
I just had that Austin-brewed Pecan Porter last night. Tasty enough to have 3 of them during a movie at Draft House! It's very dark, you'd almost think you're drinking a stout. The recipes linked above are all Pecan Pie Porters. I'm not sure pecan pie captures the flavor of the pecan porter I drank. I found this link for a pecan porter that I'm going to try. Looks like a regular porter recipe but calls for steeping cracked pecans in water, then adding at bottling time.
http://www.homebrewtalk.com/f126/pecan-porter-130114/
Thanks Austinhomebrewer That pecan porter from 512 is really tasty and I have been trying to find a rec that sounds like it will replicate it and that one is the first one that sounds like it will come close. Thanks
ID
We are in Austin too and love the local Pecan Porter. We just posted a recipe for those wanting to make something similar it at home.
http://www.homebrewing.com/articles/pecan-porter.php
Irondavy wrote:
Thanks firepit
Every fall i end up with a yard full of pecans from the tree out there and nothing to do with them but watch the squirrels. cracking all those nuts is a whole lot of work if all you are going to do is eat them but if you were to put some of them in a beer..........
Good idea on the roasting i wonder if it would do well to roast with some nutmeg and other spices to make a Christmas beer? Would the roasting bring out some maltyish flavors as well? as far as head retention would it help to add something to counterbalance that like a heading powder to keep a good head on my tasty pecan Christmas beer?
D
They are also great to use in a smoker, just husk them and use shells and all. May smoke something nice to go along with the beer.
chanks wrote:
They are also great to use in a smoker, just husk them and use shells and all. May smoke something nice to go along with the beer.
I bet a pecan smoked pork loin would be mighty fine. kinda like a pecan canadian bacon.
thirsty wrote:
chanks wrote:
They are also great to use in a smoker, just husk them and use shells and all. May smoke something nice to go along with the beer.
I bet a pecan smoked pork loin would be mighty fine. kinda like a pecan canadian bacon.
Those turn out very nice!!
mmm...you've got me thinking of my next smoker run. Pecan loin sounds delicious, maybe a little honey and brown sugar...
LOL, Brew day tomorrow, already got the loin. Its just down right impossible to get pecans here in southern indiana, no nuts, no wood... have to use 33%hickory, 33% cherry and 33% apple. Now, back to the beer! Anyone try the Abita pecan ale??? I really want to try and do something of that sort. Maybe a porter.
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