Bacon Dubbel

From "Make Some Beer" by Erica Shea & Stephan Valand, and http://brewconductor.com/recipes/bacon-dubbel/

Ingredients:
60-Minute Mash at 67°C
2.1 L (2¼ qt) water, with an extra gallon (3.8 L) for sparging
680g (1.5 lb) Belgian Pilsner malt
115g (0.25 lb) Munich malt
68g (0.15 lb) Special B malt
68g (0.15 lb) Caramel 40 malt
22g (0.05 lb) Caramel 120 malt

60-Minute Boil
11g (0.4 oz) Hallertau hops, split up into quarters
90g (0.2 lb) Belgian Candi Sugar

Fermentation
Belgian ale yeast, such as Safale S-33
3 rashers (90g) high-quality bacon, well-trimmed and cooked

65g maple syrup, for bottling

Instructions:

Prep
Preheat the oven to 375°F (190°C). Trim the fat from the bacon using a knife. Position the bacon on a wire rack in a single layer. Bake for 15 to 20 minutes, until the bacon is dry but not burnt. Remove from the oven and, using a paper towel, pat the bacon to remove any oil.

Mash
In a medium-sized stockpot, heat the 2.1 L (2¼ qt) of water over high heat to 70°C. Combine with all the malts and stir gently. The temperature should decrease to 66°C in around 1 minute. Take the pan off the heat.
Steep the grains for 60 minutes between 62°C and 67°C.
Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified range and then take it back off the heat.
With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.

Sparge
Position a fine-mesh strainer across a stockpot and pour the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.

Boil
Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add one half of the Hallertau hops.
After 30 minutes, add one quarter of the Haller tau hops, add the remaining quarter of the Hallertau hops, along with the Belgian Candi Sugar after 55 minutes, stir to dissolve the sugar. Prepare an ice bath by stopping the sink and filling it halfway

with water and ice. After 60 minutes, take the pot off the heat and place in the ice bath, cooling it to 21°C, this should take about 30 minutes.

Fermentation
Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark.
Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube.
After 2 to 3 days, once the bubbling has reduced, add the bacon straight into the fermenter. Then replace the tubing system with an airlock.
Once a further 11 days has passed, bottle your beer using the maple syrup

Notes:
Suggested Food Pairings
BLT sandwiches, Beer & Bacon Mac & Cheese, salted chocolate

For 5 Gallons:
60-Minute Mash at 67°C
10.4 L (2¾ gallons), with an extra 5 gallons (19 L) for sparging
3.4kg (7.5 pounds) Belgian Pilsner malt
565g (1.25 pounds) Munich malt
340g (0.75 pound) Special B malt
340g (0.75 pound) Caramel 40 malt
115g (0.25 pound) Caramel 120 malt
60-Minute Boil
55g (2 ounces) Hallertau hops, split up into quarters
450g (1 pound) Belgian Candi Sugar
Fermentation
Belgian ale yeast, such as Safale S-33
450g (1 pound) bacon, well trimmed and cooked (see prep)
340g maple syrup, for bottling