Camp Stove Maple Bacon Porter - Beer Recipe - Brewer's Friend

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Camp Stove Maple Bacon Porter

207 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 75 min
Batch Size: 8.25 gallons (fermentor volume)
Pre Boil Size: 9.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday May 20th 2018
1.063
1.013
6.5%
34.5
34.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Canadian - Pale 2-Row12.5 lb Pale 2-Row 36 1.75 58.5%
4.50 lb German - Smoked Malt4.5 lb Smoked Malt 37 3 21.1%
1.50 lb United Kingdom - Brown1.5 lb Brown 32 65 7%
1 lb American - Chocolate1 lb Chocolate 29 350 4.7%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 3.5%
6 oz United Kingdom - Black Patent6 oz Black Patent 27 525 1.8%
12 oz Maple Syrup12 oz Maple Syrup - (late boil kettle addition) 30 35 3.5%
21.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 22.87 33.3%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 3 Boil 15 min 6.19 33.3%
2 oz Fuggles2 oz Fuggles Hops Leaf/Whole 3 Whirlpool at 190 °F 20 min 5.45 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Apple Wood Bacon cooked to xx crispy Spice Kegging 0 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 603 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
West Bench Nov2017
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
31.5 qt Strike at 163 Infusion -- 152 °F 60 min
25.5 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.73 30.9  
Mash volume with grains 9.38 37.5  
Grain absorption losses -2.58 -10.3  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.28 g | 41.1 qt) 9.75 39  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 8.33 33.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 8.25 33  
Total: 12.58 50.3
Equipment Profile Used: System Default
 
Notes

Reserve 4oz of maple syrup for keg addition. Heat to almost boiling with equal parts water to sanitize, then add at kegging

Cook bacon to super extra crispy then dry with paper towel until no oil remains. Bake in toaster oven further if needed then add to 6oz of vodka in a sealable container. Place in fridge for a week to extract flavours then add half tsp of tincture at a time to taste

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  • Last Updated: 2018-11-30 19:19 UTC