WildGinger: Do you happen to have a extract version of this recipe? Sounds amazing! I just started brewing two months ago and have only made extract w/speciality grains and ciders. Figured I'd ask
The flaked barley needs to be mashed. Never fear though. If you can do steeping grains, you can do a PM. It's just steeping in a set amount of water at a set temperature for a set amount of time, along with some base grain (2-row and Marris Otter for this brew). I'm going to be doing a PM in my 5 gallon pot. Here is my planned recipe for a 5 gallon batch.
Mash ingredients:
2 lb. 2-row
1.5 lb. pecans
.75 lb flaked barley
.75 lb Marris Otter
.5 lb roast barley
.5 lb C60
.5 lb C120
.25 lb choc malt
.25 lb carapils
Mash all of this in 2 gallons of water (5.5 lbs of grains * 1.5 qt. water/lb. of grain = 8.25 qts or ~2 gallons) at 153 for 60 minutes. I'll get my strike water up to 164 and stir my grains in my 5 gallon paint strainer bag and then wrap the kettle up with a hunting jacket and moving blanket.
For the boil, add ~ 1.5 gallons of water (I'm going to be doing a mini pour-over sparge of 170 degree water) to get to 3.5 gallons in the pot (highest I usually go for boil volume).
Boil additions:
.25 oz. Northern Brewer at 45 min.
1 oz. Northern Brewer at 15 min.
1 tsp. Irish Moss at 15 min.
.75 oz. Cascade at 5 min.
2 lb. Light DME at 0 min.
Top off to 5 gallons.
Aerate and pitch WLP023 starter at 63F.
I want to make mine a maple pecan porter like the Sam Adams version, so I'm going to add 1 lb. of Grade B maple syrup at high krausen (~2 days into fermentation).
Ferment in swamp cooler at 63 for about 7 days. Bring up to ~70 for another 2 weeks. Bottle at 2.2 vol. CO2.
That might sound a little daunting, but I'd be happy to answer any questions you might have.