Pecan Ale
#1
Posted 14 September 2009 - 09:45 AM
#2
Posted 14 September 2009 - 10:07 AM
#3
Posted 14 September 2009 - 12:56 PM
No... not a route I'd like to go. I'm not a fan of using extract like that because it doesn't feel natural to rely on a product like that. Besides, I don't have the patience to be testing to determine what amount is sufficient.When I made my PB&J Porter I used powdered peanut butter to overcome the oil issue...and head retention was just fine...I am guessing they dont make powdered pecan so you will probably have to go with a pecan extract or something rather than the real deal...
#4
Posted 14 September 2009 - 01:46 PM
#5
Posted 14 September 2009 - 05:02 PM
if you can get it Abita's Harvest Pecan Ale is damn good so maybe you could reference that too.No... not a route I'd like to go. I'm not a fan of using extract like that because it doesn't feel natural to rely on a product like that. Besides, I don't have the patience to be testing to determine what amount is sufficient.
#6
Posted 14 September 2009 - 07:53 PM
#7
Posted 14 September 2009 - 08:42 PM
Yeah... that's the one. I just need to get my lazy ass to Cost Plus World Market to pick it up. In the meantime, I wanted to discuss the "how" on this one.if you can get it Abita's Harvest Pecan Ale is damn good so maybe you could reference that too.
#8
Posted 15 September 2009 - 05:33 PM
id suggest finding breweries that make t and making some calls and asking for hints. Dabearsox from the looks if it has a great concept that might actually work IMO.Yeah... that's the one. I just need to get my lazy ass to Cost Plus World Market to pick it up. In the meantime, I wanted to discuss the "how" on this one.
#9
Posted 16 September 2009 - 06:01 AM
#10
Posted 16 September 2009 - 07:29 AM
#11
Posted 18 September 2009 - 07:50 AM
#12
Posted 18 September 2009 - 08:12 AM
ha....yea I think i may be the only one on this board who has experience brewing with nuts. (thats what she said) Its a real tough subject to research because most threads on any board that you will find will be someone asking about it, a few vague answers and then results never posted. Probably a good idea to go with the scotch ale if you don't want to use extract. Had one of my PB&J porters last night....they are def getting better with age but I wish I would have only used one can of Welch's.Picked up a 6er of the Abita last night at Cost Plus World Market. But I also got diverted by a Scotch Ale... Now I know which two are in the running for my next brew. I have a feeling the procedure with nuts will be too complicated (assuming I could figure it out) so I might as well start preparing for a Scotch Ale. Haven't done one in a couple of years, and the last one was an extract kit from my LHBS.
#13
Posted 18 September 2009 - 09:47 AM
Say... your use of Welch's gives me an idea for next summer. I might try putting a couple of jars of grape jelly into it so that I can get some sort of purple beer with a grape(ish) flavor. Did you put the jelly in the secondary???ha....yea I think i may be the only one on this board who has experience brewing with nuts. (thats what she said) Its a real tough subject to research because most threads on any board that you will find will be someone asking about it, a few vague answers and then results never posted. Probably a good idea to go with the scotch ale if you don't want to use extract. Had one of my PB&J porters last night....they are def getting better with age but I wish I would have only used one can of Welch's.
#14
Posted 18 September 2009 - 10:29 AM
nope, i guess it wouldn't have mattered b/c its a dark beer but jelly was not advised b/c the pectin will cloud things up and its quite messy...Say... your use of Welch's gives me an idea for next summer. I might try putting a couple of jars of grape jelly into it so that I can get some sort of purple beer with a grape(ish) flavor. Did you put the jelly in the secondary???
#15
Posted 18 September 2009 - 12:55 PM
Doh1 Stupid me forgot that Welches makes grape juice too. Is this what you used???nope, i guess it wouldn't have mattered b/c its a dark beer but jelly was not advised b/c the pectin will cloud things up and its quite messy...
#16
Posted 18 September 2009 - 01:18 PM
Yea I used the grape juice...when looking at the beer in the light it def has a redish/purpleish hueafter fermentation its like have grape juice flavor half wine flavorDoh1 Stupid me forgot that Welches makes grape juice too. Is this what you used???
#17
Posted 19 September 2009 - 05:53 AM
Do you have the recipe for the PB and J Porter, that sounds delish.When I made my PB&J Porter I used powdered peanut butter to overcome the oil issue...and head retention was just fine...I am guessing they dont make powdered pecan so you will probably have to go with a pecan extract or something rather than the real deal...
#18
Posted 19 September 2009 - 04:25 PM
Just shoot me an PM if you would like anything else or i left something out somewhereI coincidentally tried the PB&J beer last night when I got home. I have to be honest I was excited to try it but at the same time really apprehensive about it. Beers that are out on the edge kind of scare me because folks often try way too hard and they go over the edge with them. This beer was really surprising in that it didn't do that and it delivered all the flavors in a very pleasing way. It was interesting too. When the beer was cold(er) in the beginning, I got a lot more of the peanut butter taste and aroma, and it was definitely the dominant flavor. Then as it warmed, more of the "jelly" character came through. By the end the jelly was more dominant. Interesting. The bitterness/hopiness was very well done and balanced. I think this is the place that people often mess up beers with stuff added (friut, spice, vegitables, peanut butter, whatever). Overall, I thought it was a very interesting beer and I really enjoyed it.Now, here are a couple of small "what I would maybe try different in the next iteration" type of constructive critiques. First, the idea of peanut butter in general and a pb&j sandwich in particular makes me think big, stick to the roof of your mouth, mouthfeel. This beer wasn't watery or thin. In fact, it had a nice light-ish body and was very drinkable, but the mouthfeel to me seemed low for the concept. I would try increasing the dextrines for the next round, not to the point that you have to gnaw through the pint but just a bit fuller.
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