Breakfast Pig Porter 5 Gallon

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Just as the name says, bacon, maple, coffee what more could you want for breakfast? How about all that in a beer? Yes, we took real bacon put it into a beer, and magic happened. You can drink this bad boy for breakfast, for lunch, for dinner and dessert, you just won't be able to get enough of it. With some sweetness from the lactose, cocoa powder, and maple syrup and just the perfect hint of bacon your taste buds will be asking for more.

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Breakfast Pig Porter 5 Gallon
Breakfast Pig Porter 5 Gallon

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    1 Can of Coopers Devil's Half Ruby Porter HME

    1 Can of Coopers Amber Malt

    2 Packets of BrewMax LME Golden

    2 Packets of Lactose 

    2 Packets of Crystal 60 Malt

    2 Packets of Honey Malt

    2 Packets of Chocoalte Malt

    1 Packet S-04 yeast

    4 Muslin Hop Sacks

    3 Packets of No-Rinse Cleanser


    2oz Cocoa Powder

    2oz medium to dark roast cracked coffee beans

    10oz maple syrup

    1 lb (raw weight) of bacon cooked, well blotted, and torn into pieces (needed for day 9 of fermentation)

    Just enough distilled alcohol to cover bacon pieces in a small jar or bowl (we like bourbon)


    Funky Buddha Maple Bacon Porter


    Flavor: Malty

    Original Gravity: 1.072

    Final Gravity: 1.021

    ABV: 6.68%

    SRM: (Color): 28

    IBU: (Bitterness): 40


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.

    2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.) 

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.

    4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, (not needed for this recipe) then place the unopened cans and BrewMax LMEs in hot tap water.

    2. Place each variety of grain into its own hopsack (2 packets of grain in each sack, 3 sacks total) tie them closed, then trim away excess material.

    3. Add 8-10 cups of water to your 1 gallon or larger pot. Next, heat the water until it reaches a temperature between 155-160 degrees. When the water reaches the desired temperature range, add grain sacks, and maintain this range for 30 minutes.

    4. After 30 minutes have passed, remove grain sacks, and rinse them with 2 cups of hot water using a colander or strainer while allowing the runoff to flow back into your pot. Discard grain sacks.

    5. Add the 2 LME packets and the can of Amber malt and stir, then bring this mixture to a low boil for 5 minutes.

    6. After 5 minutes, add the lactose sugar and 2 ounces of cocoa powder and boil for 5 more minutes, stirring gently. Then remove the pot from heat.

    7. Open the can of Porter Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    8. Fill your fermenter with enough cold water to cover the spigot hole of the fermenter. Approximately 1-2 gallons of water.

    9. Pour the wort into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19-liters by adding more cold water.

    10. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    11. Sprinkle the S-04 Dry Ale yeast packet into the fermenter, and place on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.

    STEP 3: Adding Extras

    Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

    1. On Day 7 of fermentation you will add your watermelon juice. Set a sanitized fine-mesh strainer over a bowl; set aside. Place the watermelon in a sanitized blender and blend until liquefied, about 1 minute. Pour through the strainer into the bowl and scrape a rubber spatula against the inside surface of the strainer to push the juice through until only pulp remains. Using your clean measuring cup take 4-6 cups of juice and add into your fermenter and close the lid.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (14 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. On day 9 of fermentation, cook the bacon until crispy but not burnt. Place the cooked bacon on clean paper towels to cool. Blot the bacon well and break it up into smaller pieces. Add the cooled bacon to a small resealable jar along with the distilled spirits (we like bourbon or whiskey, but vodka will also work) and seal the jar, shake well so that the bacon is saturated, and place in the refrigerator overnight.

    2. On day 10 of fermentation, Sanitize the other hopsack and a small bowl, and place the hop sack in the bowl to catch the liquid from the bacon. Add the soaked bacon to the sack, along with the cracked coffee beans. Tie the sack closed and add it and the remaining bacon liquor to the fermenter, along with 10 ounces of maple syrup.


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

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