Smoked Bacon Porter - Beer Recipe - Brewer's Friend

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Smoked Bacon Porter

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday January 21st 2021
1.050
1.011
5.1%
16.0
27.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 45.7%
4.20 lb Briess - Mesquite Smoked Malt4.2 lb Mesquite Smoked Malt 37 5 38.4%
1 lb American - Caramel / Crystal 40L1 lb American - Caramel / Crystal 40L 34 40 9.1%
0.50 lb American - Chocolate0.5 lb American - Chocolate 29 350 4.6%
4 oz United Kingdom - Black Patent4 oz United Kingdom - Black Patent 27 525 2.3%
10.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 15.03 66.7%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.5 Boil 5 min 1.01 16.7%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.5 Boil 0 min 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
15 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.61 gal Strike 162 °F 152 °F 60 min
4.82 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.11 16.4  
Mash volume with grains 4.98 19.9  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.51 18.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

Ferment at 68 degrees. Once fermentation has stopped, fry bacon and cut off as much fat as possible. Add 8 oz bacon to sterilized growler. "Dry pork" the growler for 5-7 days, add table salt to taste,
strain out the bacon and fat, add back to beer.

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  • Last Updated: 2021-01-21 14:38 UTC