Chocolate pecan pie porter?

There is a problem with "only brew extract" and "pie crust/graham crackers." Starches in these ingredients need to be mashed to convert them to sugar so you don't have a bunch of starch in your beer. Also, those pie crusts have fat, which will hurt head retention. People have used pie as an ingredient before, but these are the sort of obstacles in your path. The pecans will similarly add fat.

Pecan pie typically has Karo syrup, which is sparingly fermentable according to old sock's sugar experiment from long ago. It has a bit of vanilla in it, too. You might try a different sugar and a bit of real vanilla.

It sounds like something I would drink, but might be trouble to brew.

 

Breiss Carabrown malt is supposed to make graham cracker notes. Haven't tried it yet.

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CarabrownMalt.pdf

 

The flaked oats are going to be a starchy problem also if not mashing.

 

I'd nix the molasses and use 1# dark brown sugar. And would not use Northern brewer hops. Crystal or EKG would be my choice.

 

A big pitch of Scottish ale yeast. WY1728

More often than not, the correct yeast answer is WY1728.

 

I would retool this recipe myself. 1 lb Chocolate Wheat, 1/2 lb Pale Chocolate, 1 lb C60, 1 lb C80, lactose for sweetness and lme to get me to the desired gravity. I would then add a pecan extract instead of the nuts.

 

You could always dry-pie with a store-bought pie.

 

Windsor yeast also makes a fine Porter

 

Licorice and treacle are a nice change of pace in a porter

 

Victory is another malt that should be mashed. Not steeped.

Haze and bug food would be the two most common problems associated with unconverted starches in your beer. But if you're not experiencing those (or don't care), you might as well use the victory malt too.

 

Change the 1 lb light dme to dark dme
lose the graham crackers and molasses
consider 1 lb of victory or Belgium buiskit malt
1 lb dark munich malt
and I'd keep the pecans cause I prefer using raw ingrediants instead of extracts.

 

Curious myself. I have not seen pecan extract, I'm sure it exists though.

 

OP isn't mashing, so I would avoid these malts

 

I would vote against using dark dme. Even for dark beers I would use a light extract and use specialty grains to hit your color. I specifically mentioned chocolate wheat and pale chocolate so you can get more chocolate flavor and less roasty coffee flavor.

 

http://labelpeelers.com/pecan-flavoring-extract-4-oz/?gclid=CJm6tt-jwMgCFZOGaQodo7sHIw

Never used it myself