(IMBP) Imperial Maple Bacon Porter

All Grain Recipe

Brewer: Dakota Batch Size: 5.80 gal Style: Smoked Beer, Other (23B) Boil Size: 6.96 gal Style Guide: BJCP 1999 Color: 41.4 SRM Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Bitterness: 17.5 IBUs Boil Time: 60 min Est OG: 1.082 (19.8° P) Mash Profile: Single Infusion, Medium Body Est FG: 1.016 SG (4.1° P) Fermentation: Ale, Two Stage ABV: 8.8% Taste Rating: 35.0

Ingredients Amount Name Type # 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 4 lbs Smoked Malt (9.0 SRM) Grain 2 1 lbs Barley, Flaked (1.7 SRM) Grain 3 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 1 lbs Chocolate Malt (450.0 SRM) Grain 5 1 lbs Munich Malt - 10L (10.0 SRM) Grain 6 8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 4.00 oz Black (Patent) Malt (500.0 SRM) Grain 8 2 lbs Maple Syrup (35.0 SRM) Sugar 9 1.00 oz Challenger [5.6%] - Boil 60 min Hops 10 0.50 oz Goldings, East Kent (whole) [5.3%] - Boil 15 min Hops 11 1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 12

Notes -Maple syrup (best organic stuff I could find) goes in the secondary as to not stress the yeast out more, and so that most of the flavour does not come out during the violent fermentation. -While it is fermenting, I cook a couple pounds of smoked bacon (preferably from a butcher). I throw the cooling fat, and the crisp bacon pieces (after eating a couple!) into a container, where I throw in a couple cups of alchohol. I had a lot of scotch in my house the first time, so I used that. A cheap vodka would probably suffice. I let that sit for a week or two, turning the container every couple of days. Then I remove the bacon, shake it up, and then let the fat and the alchohol settle out. Once a fat layer is floating above an alchohol layer, I freeze it, and try the best I can to remove the bulk of the fat. Once there is only a small amount of fat left, I use coffee filters to strain the rest. The bacon infused alchohol goes into the bucket right as Im bottling.

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