Brew Recipe

5.5 Gallons  -  All Grain

OG: 1.064         FG: 1.014

Alcohol by Volume: 6.56 %

Color:

66 (HCU)

46.3 (SRM)

Recipe Style:

Specialty Grains
  • Crystal 60L - American   (1.5 pounds)
  • Chocolate - English   (0.5 pounds)
  • Peated - French   (0.5 pounds)
Fermentables
  • Pale 2-row Rahr - American   (11 pounds)  
Mash Schedule

150 degrees for 60 minutes
170 degree batch sparge for 15 minutes

Strike Water: 5.06 gallons (20.25 quarts)
Sparge Water: 3.33 gallons (13.30 quarts)
Total Water: 8.39 gallons (33.55 quarts)

Efficiency: 75%

Hop Additions
  • Columbus Pellet  (1.25oz.- 14.49% AA)  60 min
  • Mt. Hood Pellet  (0.75oz.- 5.5% AA)  10 min

IBUs: 73.7

Boil Additions
  • Irish Moss  (1 tbs)  15 min
Special Ingredients
  • Bacon - 4.5 ounces Dry Hogged
  • Oak Cubes - medium toast (French) 5 ounces in secondary
Yeast
  • White Labs WLP001 - California Ale Yeast (Liquid)
Priming Solution
  • Corn Sugar  (5 ounces)
Spider Pig Porter

Primary Fermentation: 5 days
Secondary Fermentation: 2.7 weeks (19 days)
Bottle Conditioning: 3.5 weeks (25 days)
Total Aging Time: 7 weeks (49 days)

Brewing Notes

Baked bacon strips on parchment paper on a cookie sheet at 350 °F for about 30 minutes until crispy, but not burnt.  Drained cooked bacon on paper towels and squeezed off the excess fat with additional paper towels.  Put cooked bacon in secondary with oak cubes and racked beer on top of it (dry hogged).  1 pound of bacon yeilded 4.5 ounces after cooked.

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