Chocolate Pecan Porter

Grain ------- 12 lb American 2 Row 1 lb Cara/Crystal 40L 1 lb Black Patent Malt 1 lb Chocolate Malt 1 lb Pecans (added to the mash) Hops ------- 1.5 oz Glacier (60 min) Yeast ------- Dry pack of English Ale Yeast (warmed up in some water before adding to primary) Mash Schedule ------------------ 90 min @ 154°F Wasn't happy with the iodine reading after 60 minutes so we let it set for an additional 30 minutes. Hard to see the iodine change because of the dark wort color. Notes ------- Brew Day 11/26/2014 Secondary Fermentation...

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