Questions about a Molasses Pecan Porter

Discussion in 'Homebrewing' started by ghostinthemachine, Oct 7, 2015.

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  1. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    How would I go about doing this? I have a porter recipe from a friend that i like. Another friend was brewing a honey pecan porter and we always one up each other so I figured I'd try a molasses pecan porter. He's from up north a bit so damn near a yankee, I guess that's why he's using honey and not some good cane products.
    I want to do a molasses pecan porter because I started thinking about the sticky buns my mom used to make when I was a lil shithead. I was thinking of adding mollasses late boil then racking over pecans when i move to secondary (i'll roast and blot and such to get as much of the oil out as possible)

    Any thoughts? this will be the first time i add anything to secondary for a full batch. I have three weeks to plan this or cancel the idea
     
    #1 ghostinthemachine, Oct 7, 2015
  2. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    #2 ghostinthemachine, Oct 7, 2015
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I don't have much specific recipe advice for you, but based on the picture you linked, I'm guessing you're going for something very sweet. If so, you'll need to get creative, because most of the sweetness from molasses (the sugars) is going to ferment away. For example: mash as high as you can stand, use a not very attenuative yeast strain, use lots of crystal malts, and maybe even consider back-sweetening if you keg.
     
    #3 VikeMan, Oct 7, 2015
    ghostinthemachine likes this.
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