TheBreweryUnderground
Well-Known Member
- Recipe Type
- All Grain
All Grain - 5 gallon
OG - 1.063
FG - 1.018
~6% ABV
Mash at 156
6# Smoked Malt (they had Briess at the LHBS)
4# Munich
1# Chocolate
1# Special B
4oz Lactose
4oz Malto-dextrine
1oz Brewer's Gold at 60 minutes
US-05
After fermentation was complete I soaked ~6 strips of baked bacon dabbed with paper towels to remove grease in vodka for a few days and put into the freezer overnight. The next morning the bacon grease was mostly solid and was fairly easy to remove, I read about this technique from a homebrew blog I can't remember anymore but he did this for any beer additive that was oily. I then dumped the bacon flavored vodka and some bacon chunks into the fermentor and let sit for a day or two until I bottled.
It pours black with a decent tan head, surprising considering all the oil/grease from the bacon. Maybe the technique really does helps with head retention. The aroma is very subdued, in the fermentor it was all smoke but in the glass there's only a hint of smoke. The taste is where all the bacon is at, smoked maltiness and bacon makes this a very interesting brew. Not as weird as I originally thought it would be. It has a very full body and I'm pretty happy with it overall. Most people who have tried it have liked it but a few people didn't, which is what I expected with such a smokey brew.
I'll post up a picture later tonight when I break another open.
OG - 1.063
FG - 1.018
~6% ABV
Mash at 156
6# Smoked Malt (they had Briess at the LHBS)
4# Munich
1# Chocolate
1# Special B
4oz Lactose
4oz Malto-dextrine
1oz Brewer's Gold at 60 minutes
US-05
After fermentation was complete I soaked ~6 strips of baked bacon dabbed with paper towels to remove grease in vodka for a few days and put into the freezer overnight. The next morning the bacon grease was mostly solid and was fairly easy to remove, I read about this technique from a homebrew blog I can't remember anymore but he did this for any beer additive that was oily. I then dumped the bacon flavored vodka and some bacon chunks into the fermentor and let sit for a day or two until I bottled.
It pours black with a decent tan head, surprising considering all the oil/grease from the bacon. Maybe the technique really does helps with head retention. The aroma is very subdued, in the fermentor it was all smoke but in the glass there's only a hint of smoke. The taste is where all the bacon is at, smoked maltiness and bacon makes this a very interesting brew. Not as weird as I originally thought it would be. It has a very full body and I'm pretty happy with it overall. Most people who have tried it have liked it but a few people didn't, which is what I expected with such a smokey brew.
I'll post up a picture later tonight when I break another open.