Bourbon Bacon Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bourbon Bacon Stout

222 calories 23.1 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 1.4 gallons
Pre Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 45% (steeping grains only)
Source: Mike Brown (mcb7722)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday June 14th 2014
1.067
1.017
6.6%
34.5
30.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber 35 10 73.3%
3.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.60 lb American - Smoked Malt0.6 lb Smoked Malt 37 5 13.3%
0.20 lb Flaked Barley0.2 lb Flaked Barley 32 2.2 4.4%
0.20 lb American - Black Malt0.2 lb Black Malt 28 500 4.4%
0.20 lb American - Caramel / Crystal 120L0.2 lb Caramel / Crystal 120L 33 120 4.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.7 Boil 60 min 14.82 25%
1 oz German Smaragd1 oz German Smaragd Hops Pellet 6.6 Boil 5 min 8.3 50%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.7 Boil 30 min 11.39 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Whiskey Oat Chips Flavor Secondary 0 min.
0.20 oz Irish Moss Fining Boil 1 hr.
0.50 oz Malto Kextrine Fining Boil 1 hr.
8 oz Applewood Smoked Bacon Flavor Secondary 0 min.
2 tbsp Light Brown Sugar Flavor Secondary 0 min.
6 oz Jim Beam Flavor Secondary 0 min.
5 oz Bullet Bourbon Flavor Secondary 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Glucose Monohydrate / Dextrose       Amount: 3oz      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.45 g | 13.8 qt) 1.27 5.1  
Mash volume with grains (equipment estimates 3.45 g | 13.8 qt) 1.37 5.5  
Grain absorption losses (steeping) -0.15 -0.6  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 3.58 g | 14.3 qt) 1.4 5.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 2 8  
Going into fermentor 2 8  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.27 5.1
Equipment Profile Used: System Default
 
Notes

Secondary prep:
-Place bacon in pan and bake at 350f oven until nearly done. sprinkle brown sugar over bacon near the end and allow to caramelize.
-Allow bacon to cool, break into ~1-2in slices and place in muslin bag with whiskey oat chips.
-Place muslin bag into mason jar and pour Jim and bourbon over (0.5oz per bottle), seal and allow to sit at room temperature for 4 hours.
-Place in freezer to allow fat to render on top for 1 week.
-Carefully remove layer of fat every other day until removed.


Last Updated and Sharing
 
1,998
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-06-15 16:47 UTC