Recipe Date: April, 2012
Type: Extract - AHS Real Pecan Porter (12B) # 06764
Specialty Grains: .5 lb Special B Malt, .5 lb Brown Malt, .5 lb Crystal 60L Malt, .5 lb De-Bittered Black Malt
Extract: 7 lb Amber Extract
60 Minute Hops: 1 oz Northern Brewer (9.6 % Alpha Acid)
15 Minute Hops: .5 oz Hallertau (3.2 % Alpha Acid), .75 oz Willamette (4 % Alpha Acid)
5 Minute Hops: .5 oz Hallertau, .5 oz Willamette
Yeast: White Labs - English Ale 002
OG/FG: 1.047 / 1.0085
The fermentation process on this pecan porter started after less than 12 hours and continued to slowly decline near the end of 7 days. On the 7th day, I racked the beer off to the carboy, added 3 oz. of French Oak Chips - Medium (specified by the recipe) and let it rest for another 7 days. There was about 1/4 inch of sediment in the carboy.
After 7 days in the secondary, I racked the pecan porter to a keg (added 1 oz. of pecan flavoring) and let it condition at room temperature and carbonated at 20 psi for another 12 days. Finally, I moved the keg to refrigeration and raised the pressure to 30 psi.
This is a very nice pecan porter recipe, and the pecan flavoring gives it taste similar to flavored coffee. I think it also tastes similar to Austin's 512 Pecan Porter.