ABV 4.3% A classic Irish Ale that has a fresh malty nose with an entertainingly creamy but slightly bitter, coffee, raisin, and plum palate.

Kilkenny Irish Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Full body and malty sweetness are balanced with a subtle pecan profile.

Crush the pale malt, crystal malt, and chocolate malt using a grain mill or a rolling pin. Ensure that the grains are cracked but not flour-like.

Malt Preparation

In a large brew kettle, heat 4 gallons of water to approximately 165°F (74°C). This will be used for mashing.

Heat Water

Once the water has reached the desired temperature, add the crushed grains to the kettle. Stir well to ensure there are no dry clumps. Maintain the temperature at around 150-155°F (65-68°C) for 60 minutes.

Mashing

After mashing, sparge the grains with 170°F (77°C) water to extract as much sugar as possible. Collect the wort in a clean fermentation bucket.

Sparging

Bring the collected wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes.

Bring to Boil

With 15 minutes left in the boil, add the aroma hops. Continue boiling until done.

Add Aroma Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Cool Wort

Transfer the cooled wort to a sanitized fermentation bucket. Add the chopped and toasted pecans.

Transfer to Fermenter

Sprinkle the ale yeast over the surface of the wort, then seal the fermenter with an airlock.

Pitch Yeast

Allow the beer to ferment at room temperature (around 68°F to 72°F) for 1-2 weeks, until fermentation activity has ceased.

Fermentation

Sanitize your bottles and caps. Prepare priming sugar by dissolving it in a small amount of boiling water.

Prepare Bottles

Once fermentation is complete, mix the priming sugar solution with the beer. Bottle the beer and cap each bottle securely.

Mix and Bottle

Let the bottles condition at room temperature for another 1-2 weeks before refrigerating.

Conditioning

Pale Malt

Crystal Malt

Chocolate Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Fuggle)

Ale Yeast (e.g., American Ale)

Pecans (chopped and toasted)

Priming Sugar

512 PECAN PORTER

A light and crisp, refreshing American lager. Brewed with 100% Rocky Mountain water.

Coors Banquet

Cheddar, Jack, Swiss and parmesan cheeses, cavatappi pasta and toasted bread crumbs topped with jalapeño buttermilk fried chicken.

Fried Chicken Mac & Cheese

Smirnoff Citrus Vodka, raspberry liqueur, lemon, Sprite, sweet & sour and simple syrup.

Lion Lemonade

Pan seared with pecorino Romano, lemon herb beurre blanc, balsamic marinated tomatoes, garlic Parmesan noodles, fresh basil and seasonal vegetables.

Tuscan Romano Chicken

Roasted garlic herb butter, fresh lemon, served with jasmine cilantro rice and seasonal vegetables.

Grilled Atlantic Salmon

Boneless Korean BBQ smoked pork, grilled with gochujang sauce, sautéed kimchi fried rice and a fried egg, sunny side up.

Gochujang BBQ Pork & Kimchi Fried Rice

Make 512 PECAN PORTER Recipe in just 3h . Full body and malty sweetness are balanced with a subtle pecan profile.

512 Pecan Porter Recipe

Descriptors

Tasting Notes

Food Pairings

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