So today I will throw caution to the wind and add actual pecan pies to my mash and then either at flame out or secondary...based on this thread, which is all I could find...thoughts? Will be a stout. https://www.beeradvocate.com/community/threads/most-bizarre-mash-addition.612853/#post-6484709
Right Brain Brewing in Traverse City, Michigan, does several beers on a regular basis by using whole pies. Maybe you can glean some info from their website for any secrets that might help. https://www.beeradvocate.com/beer/profile/16503/
We had a local Brewer put 100 boxes of fruity pebbles in the mash. Light pink hue , Hazy IPA (Of course thats all thats made any more). It wasnt remarkable. Novel at best
You need to dry-pie it to keep the crust aroma from scrubbing off during fermentation. Otherwise, you miss out on the lard notes.
Pie in mash and pie in kettle at flame out. I was really concerned about a stuck mash-used rice hulls and all. Both pies seemed to pretty much disintegrate. Once it is done fermenting and I get a wee taste I will decide whether to dry-pie with one or two......
Brew stunt/magic trick: add pie to mash, stir in real good to break it up, cover, mash for 60 minutes while chanting mumbo jumbo, drain the wort, intact pie at the big reveal. Or better yet -- add pie ingredients to the mash, intact pecan pie at the big reveal. Either way, I'm pretty sure I'd prefer pecan pie with a stout, rather than in a stout.
I had their whole pie beers, couldn't really tell that they were in there. I would dry pie for a chance at tasting it.
I'd have to look back at my notes from my last visit there, but going from memory I think I tried a pie beer and it seems like I may have experienced the same thing.
Had a sweet potato porter recently it was damn good. Whether it had pie or then ingredients in it is beyond me but it was yummy...
8 or 10" made in store whole pies. I have the weight written down of each I think it was 17.2 ounces?
Sounds interesting, but I might be satisfied after one or two sips. Or at least that’s how other overtly dessert-themed beers have left me feeling. Exceptions are fruit themed beers and the one stout I made with 4oz of cacao nibs. Did this one have pumpkin pie spices?
