512 Pecan Porter Recipe
Recipe information
Make 512 Pecan Porter in just 3h . Full body and malty sweetness are balanced with a subtle pecan profile.
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Ingredients
Grains
Hops
Yeast
Other Ingredients
Preparation
1. Malt Preparation
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.
2. Heat Water
In a large brew kettle, heat 4 gallons of water to approximately 165°F (74°C). This will be used for mashing.
3. Mashing
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.
4. Sparging
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.
Boiling
5. Bring to Boil
Bring the collected wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes.
6. Add Aroma Hops
With 15 minutes left in the boil, add the aroma hops. Continue boiling until done.
Cooling and Fermentation
7. Cool Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
8. Transfer to Fermenter
Transfer the cooled wort to a sanitized fermentation bucket. Add the chopped and toasted pecans.
9. Pitch Yeast
Sprinkle the ale yeast over the surface of the wort, then seal the fermenter with an airlock.
10. Fermentation
Allow the beer to ferment at room temperature (around 68°F to 72°F) for 1-2 weeks, until fermentation activity has ceased.
Bottling
11. Prepare Bottles
Sanitize your bottles and caps. Prepare priming sugar by dissolving it in a small amount of boiling water.
12. Mix and Bottle
Once fermentation is complete, mix the priming sugar solution with the beer. Bottle the beer and cap each bottle securely.
13. Conditioning
Let the bottles condition at room temperature for another 1-2 weeks before refrigerating.
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