Bourbon Pecan Pie 06/23/2018
Baltic Porter

 

Type: All Grain

 Date: 6/23/2018

Batch Size: 5.50 gal

 Brewer: Joe Aiello
Boil Size: 7.48 gal Asst Brewer:
Boil Time: 60 min Equipment: Jomebrew 5 Gal Batch - All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
12.00 lb Pale Ale Malt (Rahr) (3.5 SRM) Grain 66.85 %
2.00 lb Vienna Malt (3.5 SRM) Grain 11.14 %
1.00 lb Crystal Light - 45L (Crisp) (45.0 SRM) Grain 5.57 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 5.57 %
0.50 lb Brown Malt (Crisp) (75.0 SRM) Grain 2.79 %
0.50 lb Crystal, DRCŪ (Simpsons) (152.3 SRM) Grain 2.79 %
0.25 lb Chocolate Malt (Simpsons) (600.8 SRM) Grain 1.39 %
0.20 lb Acid Malt (3.0 SRM) Grain 1.11 %
0.50 lb Turbinado (10.0 SRM) Sugar 2.79 %
0.60 oz Magnum [12.00 %] (60 min) Hops 19.7 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
3.00 oz Bourbon (Secondary 0.0 min) Misc
2.00 items Vanilla Bean (Secondary 0.0 min) Misc

 

Beer Profile

Est Original Gravity: 1.084 SG

 Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.39 % Actual Alcohol by Vol: 6.30 %
Bitterness: 19.3 IBU Calories: 301 cal/pint
Est Color: 26.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 17.45 lb
Sparge Water: 4.22 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 21.81 qt of water at 164.6 F 153.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
22.2 qt 5.5G strike at 164.6 4G sparge
roasted 1 lb pecan peinces for 2 hours at arond 200f
put pecans in 1 QT ball jar and filled with evan williams bourbon for 2 weeks. room temp

9:30 AM mash @153f. 5.5G ~166f
13:30 xfer to kettle. ~2.75g in kettle
1G sparge
21 BRIX ~1.080 first runnings
14.5 BRIX pre boil 1.060
7.5G in kettle
11:15 boil started. added antifoam
mashtun cleaned
kegged Phoebe Pry 8th Anniversary IPA
12:05 added whirlfloc and fermentaid k
12:15 flameout
12:40 5.5g in carboy at 76F. Put in ferment chamber set to 63f
1:00 wort at 72F

Chilled for 2 hours and pitched smack pack of 1056 plus yeast slurry from IPA

7:00 PM added 8oz turbinado dissolved and chilled then added to ferementer
9 PM fermentation visible in blowoff.

7/1 raised temp to 67F
7/4/18 11 AM added 1lb drained bourbon soaked roasted pecans into carboy.
lowered temp to 60F

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