The Naked Brewer: Fearless Homebrewing Tips, Tricks & Rule-breaking Recipes by Perozzi Christina & Beaune Hallie

Author:Perozzi, Christina & Beaune, Hallie [Perozzi, Christina]
Language: eng
Format: epub
ISBN: 9781101611883
Publisher: Penguin Group
Published: 2012-10-01T22:00:00+00:00

IBUs: 23

TARGET ABV: 4.5

PROPER GLASS: Pint

SHOPPING LIST

12 ounces shelled pecans

1 packet Wyeast British Ale yeast 1098

6 ounces Caramel/Crystal 60 L malt—milled

4 ounces Biscuit malt—milled

2 ounces Chocolate malt—milled

3 pounds Pale liquid malt extract

1 ounce molasses

0.7 ounce Fuggles hop pellets

Makes about 2.5 gallons

PREP

Prepare your pecans (2 to 3 days before you brew): The goal here is to remove most of the oil in the pecans. The oil is not good for your brew and will ruin the head retention of the beer. Spread the pecans out on a baking sheet and roast in a 350°F oven for 15 to 20 minutes. Remove the nuts from the pan and spread them on paper towels to cool; the towels will absorb the oils. Chop the nuts into course pieces and bake again for 15 to 20 minutes. Again spread them on paper towels to absorb the oil. Repeat the roasting 4 more times, being careful not to burn them. Don’t be alarmed if the nuts smoke a little bit. Leave them on paper towels or in a paper bag for 2 to 3 days before you use them in brewing.

Prepare your yeast (at least 3 hours before you brew): Crack your packet of British Ale yeast and let it warm up to room temperature. You can do this the day before you brew as well.

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