Originally Posted by Homebrewtastic
Left the bacon whole. Just put it in the oven to cook at 400 until crispy.
I'm trying this. I'm assuming you let the liqueur sit out at room temp?
Here's the recipe im thinking....Changed completely from last time:
Elvis Beer- Bacon Banana and Peanut butter Porter
Batch Size: 5.50 gal
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.02 %
3.00 lb Smoked Malt (9.0 SRM) Grain 20.34 %
1.00 lb Caramel/Crystal Malt - 60L (40.0 SRM) Grain 6.78 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.78 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.39 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.69 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.0 IBU
0.50 oz Cascade [5.50 %] (60 min) Hops 8.1 IBU
2.00 items PB2 (Powdered Peanutbutter) (Boil 10.0 min) Misc
Mash @ 152 for 60 minutes for light-medium body
Wlp001 cal ale yeast or wlp029 kolsch yeast
Cook 2# of bacon and render fat- add to vodka and let sit for 2 weeks, then add to secondary along with either bananas or banana wine i have left over.