rmolledo

Recipes 

use like a pound or so of Peated Malt and you will have bacon beer

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Keg1: Cocoa Beach IIPA (est. 8.5%, 97IBU)
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Keg3: Brandon O's Graff Cider (est. 6-8%)
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IrregularPulse

Recipes 

General consensus is to either stay away from peated malt, or do so with a hazmat suit. It's very potent stuff.

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I should have stuck to four fingers in Vegas. :o - marubozo

DrinkNoH2O

Recipes 

eh, I would just make a nice Pale Ale and drink it while eating a BLT personally...

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Aging:Oktoberfest Lager
Primary: Centennial Blonde
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Hugh_Jass

Recipes 

Just today, I brewed a beer with 65% Weyermann's smoke malt, 20% Munich, 10% 6-row (for better conversion) and 5 % dark chocolate. bittered with Magnum and pitched with 2 packets of notty. OG=19 brix.

after it's finished fermenting, it's going into my 19L bourbon barrel for a month or so...

yup...smoke, oak, bourbon, bacon beer

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Pigs are fantastic creatures. They convert vegetables into bacon.

Sigafoos

Recipes 

You don't think 65% is too much?

Though I think I'd like to err on the side of Schlenkerla.

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willtest

Recipes 

Yummy, I want some

Hugh_Jass

Recipes 

I don't think 65% is too much in this particular beer. I was considering 75% smoke. The flavor has to stand up to bourbon and oak. I think it will be full-flavored for sure, but I'm hoping it will be pretty tasty with all three flavors detectable.

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Pigs are fantastic creatures. They convert vegetables into bacon.

StMarcos

Recipes 

Peat reek isn't really like smoked meat smoke imo. Also you might try wetting the malt so the smoke sticks. I like Ardbeg but I think rauchbeer tastes like hot dogs.

KingBrianI

Recipes 

Your home-smoked malt may differ significantly in "smokiness" than commercial rauchmalt. Therefore, comparing amounts 1:1 may be misleading. I think that the home-smoked malt will probably be a bit stronger, and that you might risk overdoing it if you use the same amount as you would rauchmalt.

Now that that's out of the way, I don't think the pale ale is the right platform for this beer. That's just my opinion, but I think something with a bit more of a malt backbone would work better. How about something like 80% vienna, 20% munich? Maybe even add a little caramunich. Smoke a portion of the vienna and munich. Your inclination to hop only for bittering is a good one. As for a yeast, how about a european ale or altbier yeast? Also, I think I remember someone talking about some applewood smoked malt that's commercially available. Applewood smoked bacon is yummy!

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BakerStreetBeers

Recipes 

+1 to that. After I do my Peanut Butter and Banana beer, I think I will put Peanut butter and bacon on the list.

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