Bring Home The Bacon - Robust Porter (12B)

Brewer	Chuck Dickson
Date

Batch Size	6.605 gal	Boil Size	7.855 gal
Boil Time	1.000 hr	Efficiency	70%
OG	11.879 P	FG	3.181 P
ABV	4.7%	IBU	33.0 (Tinseth)
Color	35.0 srm (Morey)	Estimated calories (per 12 oz)	158

Fermentables

Total grain: 16.500 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Pale Malt (2 Row) US	Grain	11.000 lb	No	No	79%	2.0 srm
Munich Malt - 20L	Grain	2.000 lb	Yes	No	75%	20.0 srm
Brown Malt (British Chocolate)	Grain	1.000 lb	No	No	70%	65.0 srm
Chocolate Malt (US)	Grain	1.000 lb	No	No	60%	350.0 srm
Cara-Pils/Dextrine	Grain	8.000 oz	No	No	72%	2.0 srm
Caramel/Crystal Malt - 80L	Grain	8.000 oz	No	No	74%	80.0 srm
Caramunich Malt	Grain	8.000 oz	No	No	72%	56.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Willamette	4.6%	1.500 oz	Boil	1.000 hr	Pellet	24.3
Fuggles	5.0%	1.000 oz	Boil	15.000 min	Pellet	8.7

Misc

Name	Type	Use	Amount	Time
Cocoa Powder	Flavor	Boil	4.000 oz	15.000 min
Bacon	Flavor	Secondary	0.000 oz	0.000 s

Yeast

Name	Type	Form	Amount	Stage
Wyeast - British Ale	Ale	Liquid	8.45 tbsp	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion	Infusion	3.281 gal	173.166 F	152.000 F	1 hr
Final Batch Sparge	Infusion	4.834 gal	179.076 F	165.200 F	15 min

Notes

Brewed beer on 06/07/14

Gravity was 1.066

Transfered on 06/21/14 and the gravity was 1.012

Added 5 oz of bacon to the secondary.

Added 5 oz of bacon to the secondary on 07/05/14

Transfered to another secondary on 07/09/14 bacon flavor noticeable.

Bottled on 07/12/14, Gravity 1.012

Instructions

1. Add 11.000 lb Pale Malt (2 Row) US, 2.000 lb Munich Malt - 20L, to the mash tun.
2. Bring 3.281 gal water to 173.166 F, 4.834 gal water to 179.076 F for upcoming infusions.
3. Add 3.281 gal water at 173.166 F to mash to bring it to 152.000 F. Hold for 60.000 min.
4. Add 4.834 gal water at 179.076 F to mash to bring it to 165.200 F. Hold for 15.000 min.
5. Bring the wort to a boil and hold for 60.000 min.
6. Boil or steep 1.000 lb Brown Malt (British Chocolate), 1.000 lb Chocolate Malt (US), 8.000 oz Cara-Pils/Dextrine, 8.000 oz Caramunich Malt, 8.000 oz Caramel/Crystal Malt - 80L, .
7. Put 1.500 oz Willamette into boil for 60.000 min.
8. Put 1.000 oz Fuggles into boil for 15.000 min.
9. Put 4.000 oz Cocoa Powder into boil for 15.000 min.
10. Stop boiling the wort.
11. You should have 5.675 gal wort post-boil. You anticipate losing 2.000 qt to trub and chiller loss. The final volume in the primary is 5.175 gal.
12. Cool wort and pitch Wyeast - British Ale Ale yeast, to the primary.
13. Let ferment until FG is 1.018.
14. Transfer beer to secondary.
15. Put 0.000 oz Bacon into secondary for 0.000 s.