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Smoked Bacon Porter

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

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

16.0

SRM (morey):

27.1

Mash pH

5.6

Cost $

n/a

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Fermentation History

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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (Leaf/Whole)	15.03	66.7%
0.50 oz	East Kent Goldings (Pellet)	1.01	33.4%
1.50 oz / $ 0.00

Mash Guidelines

Amount	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

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

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.

Last Updated and Sharing

486

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Brews

Public: Yup, Shared
Last Updated: 2021-01-21 14:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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View Recipe

Smoked Bacon Porter

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