Pecan Doppelbock

(5 gallons/19 L, all-grain)
OG = 1.090  FG = 1.022
IBU = 28  SRM = 10  ABV = 9.0%

Ingredients
11.5 lbs. (5.2 kg) British 2-row pale ale malt
6.0 lb. (2.7 kg) German Munich malt
1.0 lb. (0.45 kg) aromatic malt
0.5 lb. (0.23 kg) CaraPils® malt
5 AAU Hallertauer hops (90 min.) (1.0 oz./28 g of 5% alpha acids)
2.5 AAU Hallertauer hops (45 min.) (0.5 oz./14 g of 5% alpha acids)
5 AAU Hallertauer hops (10 min) (1.0 oz./28 g of 5% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 2206 (Bavarian Lager) yeast (8 qt./8 L yeast starter)

Step by Step
Pecans can be toasted on a cookie sheet in a 350 °F (176 °C) oven until browned (about 5–10 minutes). Mash at 125 °F (52 °C) for 30 minutes. Add 1 cup crushed pecan for this rest. Next, rest at 153 °F (67 °C) for 45 minutes. Add 2 cups crushed pecan at this rest. Boil wort for 90 minutes. Ferment at 50 °F (10 °C).  Diacetyl rest at 65 °F (18 °C) for 2 days before racking to secondary. Condition in secondary at 45 °F (7.2 °C).

Pecan Doppelbock

(5 gallons/19 L, extract with grains)
OG = 1.090  FG = 1.022
IBU = 28  SRM = 10  ABV = 9.0%

Ingredients
0.5 lb. (0.23 kg) German Munich malt
1.0 lb. (0.45 kg) aromatic malt
0.5 lb. (0.23 kg) CaraPils® malt
4.5 lb. (2.0 kg) Muntons Light dried malt extract
6.0 lbs. (2.7 kg) Munich liquid malt extract
5 AAU Hallertauer hops (90 min.) (1.0 oz./28 g of 5% alpha acids)
2.5 AAU Hallertauer hops (45 min.) (0.5 oz./14 g of 5% alpha acids)
5 AAU Hallertauer hops (10 min) (1.0 oz./28 g of 5% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 2206 (Bavarian Lager) yeast (8 qt./8 L yeast starter)

Step by Step
Pecans can be toasted on a cookie sheet in a 350 °F (176 °C) oven until browned (about 5–10 minutes). Steep at 153 °F (67 °C) for 45 minutes, with 3 cups of crushed pecans added to grain steeping bag. Boil wort for 90 minutes, adding hops at times indicated. Ferment at 50 °F (10 °C). Diacetyl rest at 65 °F (18 °C) for 2 days before racking to secondary. Condition in secondary at 45 °F (7.2 °C).