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Toasted Pecan Pumpkin Brown Ale HomeBrew Recipe

 
toasted pecan pumpkin brown ale
toasted pecan pumpkin brown ale
toasted pecan pumpkin brown ale

 
Overview
 

Recipe Type: All Grain
 
Size: 5 Gallons
 
Beer Style: Toasted Pecan Pumpkin Brown Ale
 
Target ABV: 6.7%
 
Target IBUs: 45
 
Overall
 
 
 
 
 
4.5/ 5


User Rating
103 total ratings

 


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Posted August 26, 2013 by

 
Recipe
 
 

All Grain Toasted Pecan Pumpkin Brown Ale Recipe

Profile: Rich and malty brown ale brewed with roasted pumpkin and toasted pecans. Flavors of sweet caramel, toasted pecan, pumpkin, and cinnamon spice. Smooth malty finish with medium hop bitterness.

Ingredients:

Malts

10 lbs Maris Otter

2 lbs Munich Malt

10 oz. Flaked Oats

8 oz. Crystal 60

6 oz. Chocolate Malt

4 oz. Crystal 100

Hops (Pellets)

1 oz. Northern Brewer 9%a, 60 minutes

1 oz. East Kent Goldings 5%a, 30 minutes

1 oz. Mt. Hood 5%a, 20 minutes

YeastWhite Labs WLP007 Dry English Ale Yeast

Other: One medium sized pumpkin, 1 lb pecan halves, 1 tsp cinnamon

Instructions:

Pumpkin Prep

Cut top off pumpkin and quarter it. Clean out seeds and surrounding stringy strands. Dice into about a dozen pieces. Roast the pumpkin chunks at 325F for about 40-60 minutes. While warm scrape the roasted pumpkin off the skin. Mash the roasted pumpkin into a puree.

Pecans Prep

Toast the pecan halves on a baking sheet for 5-6 minutes at 350F (watch closely to avoid scorching them). Crush the hot pecans.

Mash all grains with the pumpkin and pecans for 75 minutes at 152 degrees.

Sparge at 170 degrees.

60 minute boil with hop regimen above. Add the cinnamon at flameout.

Primary ferment at 67 degrees.

Rack to keg or secondary and age for 5-6 weeks.

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