Maple Bacon Coffee Porter 
All Grain Recipe
Submitted By: jeastep (Shared)
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| Batch Size: 5.00 gal | Style: American Porter (20A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 33.2 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 47.7 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 gal |
London, England |
Water |
1 |
| 5 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
2 |
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
7 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
8 |
| 1.00 oz |
Chinook [13.0%] - Boil 20 min |
Hops |
9 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 20 min |
Hops |
10 |
| 1.0 pkgs |
Burton Ale (White Labs #WLP023) |
Yeast |
11 |
Notes
For 8 gallons distilled water add
2g gypsum
1g epsom salt
4g cal chloride
8g chalk
4g baking soda
'Vitality' 4-hour 500 ml (50g maltoferm) starter
Wort not aerated
Grist notes:
Oats are rolled added for last 30 mins of mash
Wheat is home-smoked over alder wood
Mash notes:
In at 157F out at 153F
75 min mash
75 min boil
Pre boil grav would have put this at 71 pts post boil at 5 gals, but volume was higher resulting in OG 1.064.This Recipe Has Not Been Rated
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