Maple Bacon Stout

All Grain Recipe

Submitted By: Brager77 (Shared)
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Brewer: Tyler, Ted, + Chris
Batch Size: 6.00 galStyle: Imperial Stout (13F)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 61.5 SRMEquipment: My Equipment
Bitterness: 28.2 IBUsBoil Time: 60 min
Est OG: 1.088 (21.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.025 SG (6.3° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Roasted Barley (Briess) (300.0 SRM) Grain 2
2 lbs Smoked Malt (Weyermann) (2.0 SRM) Grain 3
1 lbs 8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4
1 lbs Carapils (Briess) (1.5 SRM) Grain 5
1 lbs Chocolate (Briess) (350.0 SRM) Grain 6
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 7
1.00 oz Willamette [5.5%] - Boil 60 min Hops 8
2.00 oz Willamette [5.5%] - Boil 15 min Hops 9
1.00 oz Willamette [5.5%] - Boil 5 min Hops 10
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 11
1.00 lbs Cooked Bacon (Secondary 7 weeks) Misc 12

Notes

Replace 9.64 Gallons of water with Maple Sap completely to give Maple Flavoring. If still want more Maple flavor use Maple Syrup in place of Priming Sugar when bottling.

This Recipe Has Not Been Rated

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