BYOB (Bring Your Own Bacon) - Beer Recipe - Brewer's Friend

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BYOB (Bring Your Own Bacon)

312 calories 34.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 120 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.32 gallons
Post Boil Size: 10.32 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Self made
Calories: 312 calories (Per 12oz)
Carbs: 34.7 g (Per 12oz)
Created: Sunday January 27th 2019
1.093
1.027
8.7%
52.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Golden Promise20 lb Golden Promise 37 3 58%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 7.2%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.8%
2 lb Molasses2 lb Molasses - (late boil kettle addition) 36 80 5.8%
1.50 lb Belgian - De-Bittered Black1.5 lb De-Bittered Black 34 566 4.3%
1.50 lb American - Caramel / Crystal 30L1.5 lb Caramel / Crystal 30L 34 30 4.3%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 4.3%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 4.3%
1 lb American - Chocolate1 lb Chocolate 29 350 2.9%
1 lb Proximity - Pale Chocolate1 lb Pale Chocolate 32 300 2.9%
34.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 45.55 50%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 15 min 7.26 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 oz Coffee Beans Spice Secondary 36 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 309 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal Infusion 160 °F 152 °F 60 min
9.5 gal Fly Sparge 180 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.47 gal (53.88 qt). Suggest reducing initial water volume to 11.67 gal (46.7 qt) and adding 1.47 gal (5.88 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.88 gal (55.51 qt). Suggest reducing strike water volume to 9.56 gal (38.24 qt) and adding 1.88 gal (7.51 qt) sparge/top-off. 11.44 45.8  
Strike water volume at mash thickness of 1.5 qt/lb 11.44 45.8  
Mash volume with grains (equipment estimates 13.7 g | 54.8 qt) 13.88 55.5  
Grain absorption losses -3.81 -15.3  
Remaining sparge water volume (equipment estimates 5.77 g | 23.1 qt) 5.95 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.14 g | 52.6 qt) 13.32 53.3  
Volume increase from sugar/extract (late additions) 0.33 1.3  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.32 41.3  
Top off amount 0.18 0.7  
Going into fermentor 10.5 42  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

Add molasses in last 15 min of boil
Add lactose at flame out
Add coffee beans roughly crushed to keg or secondary. Coffee must be added to cold beer. You are basically cold brewing the coffee in the beer. Sample beer for desired coffee flavor in 24 hours. Remove beans when beer reaches your desired flavor. Make sure to sample as often as possible after 24 hours. Coffee flavors can quickly get out of hand and be overpowering, if left in for too long. For me the sweet spot has always been just under 36 hours, but some people like less coffee flavor, so make your own call here.



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  • Last Updated: 2021-07-26 10:07 UTC