Part Two of a post on making a maple syrup, coffee, bacon beer.
I love a challenge in brewing and perfecting a beer with maple syrup, bacon, and coffee additions beyond the malt bill is probably an impossible dream, but trying is still really damn fun. My first draft of this maple bacon coffee porter is a work in progress, but the recipe I brewed is below.
- 5 Gallon Batch Size
- 60% expected efficiency (yeah, my mash tun set up is ghetto)
- Target OG: 1.073
- Target FG: 1.018
- Single Infusion Mash @ 158 degrees
- 13.5 lbs. American 2-Row 79.41%
- 1.0 lbs. English Chocolate Malt 5.88%
- 1.0 lbs. Crystal 120 5.88%
- 1.0 lbs. Cherrywood Smoked Malt 5.88%
- 0.5 lbs. Roasted Barley 2.94%
- 60 minute boil
- 1.5 oz. of US Magnum added @ 60 minutes for 68.8 IBU
-Pitched a Wyeast 1056 starter and fermented around 70 degrees.
-Added 8oz. of bacon that was baked at 350 degrees and drained out as much fat as possible before adding to secondary five days before bottling.
-Added 6oz. of mid to dark roast fresh ground coffee directly to the secondary fermenter two days before bottling.
-Used NorthernBrewer.com’s awesome priming calculator to prime with the darkest maple syrup I could find and ended up using around 4 oz.
So with all that work on this crazy recipe, what would I change now that I have tasted the finished product? Well as I mentioned in my first post, this beer, despite being delicious definitely needs more maple syrup flavor among other things...
For starters, I would add around 16 - 20 oz. of maple syrup during secondary fermentation when I make this beer again and still would use maple syrup to prime the beer. Also, I would increase the bacon flavor by using around 2 lbs. of cherry wood smoked malt and a full 16 oz. of dry baconing. Furthermore, I would tone down the coffee addition to 4 oz. All these ingredients and additions to the beer are complex and not cheap, but if you if you are homebrewing beers only to be cost effective, you aren’t having enough fun!