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Old 03-18-2010, 05:49 PM   #11
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use like a pound or so of Peated Malt and you will have bacon beer

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Old 03-18-2010, 06:02 PM   #12
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Originally Posted by rmolledo View Post
use like a pound or so of Peated Malt and you will have bacon beer
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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Old 03-18-2010, 06:58 PM   #13
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eh, I would just make a nice Pale Ale and drink it while eating a BLT personally...

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Old 03-18-2010, 07:08 PM   #14
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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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Old 03-18-2010, 08:01 PM   #15
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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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Old 03-18-2010, 08:08 PM   #16
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Yummy, I want some

Quote:
Originally Posted by Hugh_Jass View Post
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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Old 03-18-2010, 08:09 PM   #17
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Originally Posted by Sigafoos View Post
You don't think 65% is too much?

Though I think I'd like to err on the side of Schlenkerla.
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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Old 03-18-2010, 09:59 PM   #18
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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.

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Old 03-18-2010, 10:22 PM   #19
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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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Old 03-18-2010, 10:32 PM   #20
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I think the key to bacon beer is to find a way to get actual bacon in there somehow. Use bacon.
+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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