Breakfast Bacon Biscuit Ale - Beer Recipe - Brewer's Friend

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Breakfast Bacon Biscuit Ale

193 calories 17.3 g 12 oz
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: Matt Tumulty
No Chill: 5 minute extended hop boil time
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Friday March 22nd 2019
1.059
1.011
6.3%
23.0
6.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 50.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 25.3%
9 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Victory0.25 lb Victory 34 28 2.1%
6 oz German - Carapils6 oz Carapils 35 1.3 3.2%
0.75 lb American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L 35 10 6.3%
1 lb American - Vienna1 lb Vienna 35 4 8.4%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Leaf/Whole 11.7 Boil 60 min 14.28 20%
1 oz Saaz1 oz Saaz Hops Pellet 3 Boil 15 min 4.79 40%
1 oz Saaz1 oz Saaz Hops Pellet 3 Boil 10 min 3.93 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
1 tsp yeast nutrient Other Boil 5 min.
2 oz bacon bits Flavor Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carb      
 
Target Water Profile
Fort Worth, TX - 2017 average
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 5 17 23 29 126
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Toasted Flaked Oats only Steeping -- 122 °F 30 min
all other grains Temperature -- 145 °F 45 min
raise to 170 after 20 min Temperature -- 155 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.86 g | 31.4 qt) 5.27 21.1  
Mash volume with grains (equipment estimates 7.86 g | 31.4 qt) 5.74 22.9  
Grain absorption losses (steeping) -0.73 -2.9  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 6 24  
Going into fermentor 6 24  
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: 5.27 21.1
Equipment Profile Used: System Default
 
Notes

Toast the flaked oats at 350 degrees for 45 minutes, then allow to cool. keep in dry dark place until ready to brew

after primary fermentation, will split the batch into two 3 gallon carboys for secondary. Will add bacon to one of the 3 gallon batches as an experiment

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  • Last Updated: 2019-03-22 16:08 UTC