Tue Dec 07, 2010 7:45 pm
'kay, here's my recipe. My efficiency is a crappy 58%. Don't even start.
13 lb Pale Malt 77.61 %
1.50 lb White Wheat Malt 8.96 %
0.75 lb Crystal 80L 4.48 %
0.50 lb Cara-Pils 2.99 %
1# chocolate wheat malt 5.98%
0.60 oz Galena 13%/90 min
0.25 oz Cascade 5.5%/30 min
0.25 oz Mt. Hood 6%/5 min
2.25 oz Pecans, chopped
WLP002 English Ale Yeast
I toasted the pecans at 350F for 15 minutes, until they were golden brown, stirring every four minutes or so. It was Thanksgiving time so there were fresh pecans for pecan pies in the supermarket, which is why I went with 2.25 ounces of pecans instead of 2.82 oz in the Holgate recipe. I let the pecans cool, then put them in a bowl and covered with cling wrap. Cling wrap, by the way, clings to nothing but itself. So I wrapped the wrap twice around the bowl. The next day, I doughed in and poured the pecans into the mash, and let it sit at 154F for an hour.
"Mash, I made you my bitch!" -Tasty