Here is something I just put together using abitas info on the their pecan ale.
Abita Pecan® Harvest Ale is brewed with pale, Munich, biscuit and caramel malts and Willamette hops. Real Louisiana roasted pecans are added in the brewhouse and give the ale a subtle nutty flavor and aroma. Crack one open for yourself.
So here is what I put together. May be too much crystal malt. Someone else may say it needs to come done some. just trying to match abitas grain bill.
The amber malt syrup would actually need to be northern brewers munich malt extract which is 50/50 pale malt/munich malt. Which abita calls for both. And the crystal 80 would actually be english dark crystal.
Still have no clue on how much pecans. But I would secondary them for sure to keep any flavor. And yes roast them in the oven.
Preston pecan ale
Southern English Brown Ale
Batch Size (G): 5.0
Total Grain (lb): 7.500
Total Hops (oz): 0.75
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 17.8 (EBC): 35.1
Bitterness (IBU): 20.2 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
6.000 lb Liquid Malt Extract - Amber (80%)
1.000 lb Crystal 80 (13.33%)
0.250 lb Biscuit (3.33%)
0.250 lb Special-B (3.33%)
0.75 oz Willamette Pellet (7.1% Alpha) @ 45 Minutes (Boil) (0.2 oz/Gal)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with
Recipe Generated with BrewMate