Bacon Breakfast

Classic Irish-Style Dry Stout - Extract

Recipe Description

beer with bacon

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 2.5 gal (9.5 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 1 lbs (0.45 kg) Roasted Barley (500 °L)
  • 5 lbs (2.27 kg) Light Liquid Malt Extract (4 °L)
  • 1 lbs (0.45 kg) Maple Syrup (35 °L)
  • 0.5 lbs (0.23 kg) Flaked Oats (75 °L)
  • 0.5 lbs (0.23 kg) Light Brown Sugar (8 °L)
  • Hops
  • 2 oz (56.7 g) Early Cluster Pellet 6.9% AA (Boil - 60 mins)
  • Miscellaneous
  • 0 lbs (0 kg) (Boil)
  • Yeast
  • Irish Ale Yeast (Wyeast 1084) (Liquid)

Directions

Infusion Step: Mash at 160 °F (71 °C) for 20 minutes.

just do it

Hold in primary fermentor for 14 days at 67 °F (19 °C).

Transfer to secondary fermentor for 14 days.

Allow to carbonate and age for 4 days at 67 °F (19 °C).

If you started brewing this beer today you could be drinking it by Dec. 23, 2017. Start brewing this recipe.