Smoked Maple Bacon Red Ale

Extract Recipe

Submitted By: purebass04 (Shared)
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Brewer: Brent Bott
Batch Size: 5.00 galStyle: Other Smoked Beer (22B)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 23.0 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 12.5 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.00 gal San Antonio, TX Water 1
1 lbs 3.01 oz Caramunich Malt [Steep] (56.0 SRM) Grain 2
11.41 oz Honey Malt [Steep] (25.0 SRM) Grain 3
10.61 oz Smoked Malt [Steep] (9.0 SRM) Grain 4
3.80 oz Chocolate Malt [Steep] (450.0 SRM) Grain 5
2 lbs 15.27 oz Amber Dry Extract [Boil] (12.5 SRM) Dry Extract 6
15.76 oz Wheat Dry Extract [Boil] (8.0 SRM) Dry Extract 7
1.01 oz Willamette [5.5%] - Boil 60 min Hops 8
3 lbs 1.47 oz Dark Liquid Extract [Boil for 15 min] [Boil] (17.5 SRM) Extract 9
30.00 ml Bacon Extract (Boil 0 min) Misc 10
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
1.00 lbs Maple Syrup (Secondary 0 min) Misc 12

Taste Notes

Kegged on 3/10/2014 at 1445 hrs, force carbonated in 20 minutes. Put in freezer to chill, drank at 2030 hrs on the same day. Very smooth, bacon aftertaste. Hint of the maple syrup sweetness. Keg set to 2.4 vols at 6 PSI serving pressure. Wonderful white head, full dark body. No haze noted. Mild hops flavor, but not so much in the aroma. One of the best tasting beers I have tasted.

Notes

1) Add maple syrup in at secondary as to not stress the yeast, and so that most of the flavor does not come out during the fermentation. 2) This step is optional. Cook 1 to 2 lbs of smoked bacon. Put the fat/grease and a few bacon pieces into a container with 1 cup of alcohol (use scotch or vodka). Let sit throughout primary and secondary fermentation. 2 or 3 days before bottling, remove bacon pieces, allow fat to settle on top of alcohol, and place in freezer. Remove as much of the fat and grease as possible from on top of the alcohol and use a coffee filter to strain the remaining fat from the alcohol. Add the bacon infused alcohol into the bottling bucket on bottling day. This will raise the alcohol content and give more bacon flavor to the final product.

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