Spider Pig Porter
Vegetatians steer clear, there's bacon in this beer!
Start with a strong porter, then add some smoke, then maybe a little oak. Hmm... what else can I add? I know... BACON! Mmmmmmm... bacon.
5.5 Gallons - All Grain
OG: 1.064 FG: 1.014
Alcohol by Volume: 6.56 %| Color: | 66 (HCU) 46.3 (SRM) |
- Crystal 60L - American (1.5 pounds)
- Chocolate - English (0.5 pounds)
- Peated - French (0.5 pounds)
- Pale 2-row Rahr - American (11 pounds)
150 degrees for 60 minutes
170 degree batch sparge for 15 minutes
Strike Water: 5.06 gallons (20.25 quarts)
Sparge Water: 3.33 gallons (13.30 quarts)
Total Water: 8.39 gallons (33.55 quarts)
Efficiency: 75%
- Columbus Pellet (1.25oz.- 14.49% AA) 60 min
- Mt. Hood Pellet (0.75oz.- 5.5% AA) 10 min
IBUs: 73.7
- Irish Moss (1 tbs) 15 min
- Bacon - 4.5 ounces Dry Hogged
- Oak Cubes - medium toast (French) 5 ounces in secondary
- White Labs WLP001 - California Ale Yeast (Liquid)
- Corn Sugar (5 ounces)
Primary Fermentation: 5 days
Secondary Fermentation: 2.7 weeks (19 days)
Bottle Conditioning: 3.5 weeks (25 days)
Total Aging Time: 7 weeks (49 days)
Baked bacon strips on parchment paper on a cookie sheet at 350 °F for about 30 minutes until crispy, but not burnt. Drained cooked bacon on paper towels and squeezed off the excess fat with additional paper towels. Put cooked bacon in secondary with oak cubes and racked beer on top of it (dry hogged). 1 pound of bacon yeilded 4.5 ounces after cooked.