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Bourbon Bacon Stout

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

Original Gravity:

1.067

Final Gravity:

1.017

ABV (standard):

6.6%

IBU (tinseth):

34.5

SRM (morey):

30.2

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 63°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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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	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Crystal (Pellet)	26.21	50%
1 oz	German Smaragd (Pellet)	8.3	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	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

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

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Brews

Public: Yup, Shared
Last Updated: 2014-06-15 16:47 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

Other Brewers Who Brewed This Recipe:

mdjenks

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Bourbon Bacon Stout

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