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Old 08-05-2010, 04:34 AM   #11
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Well, one suggestion might be to cook the bacon in the oven. Put it on a rack over a sheet pan and any excess grease will drop off of it instead of it sitting in the puddle of drippings like it would if you pan fried it. And use a good burbon.

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Old 08-06-2010, 01:53 AM   #12
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I thought it might be a good idea to share my base recipe with you fine folks.

7lbs. Maris Otter
5lbs. 2-row
2 lb. Flaked Oats
.5lb. 60L
.5lb. 75L
1/2lb. Chocolate Malt
1/2lb. Chocolate Rye
1 lb. Molasses

2 oz. Horizon Hops 12%AA - 60 minutes
1/4 cup unsweetened cocoa 20 minutes
2 oz. Dunkin Donuts Coffee - 20 minutes

Dry Nottingham Ale Yeast

2 cups brewed coffee secondary - 10 days

This is my stout. O.G. is 1.088 it ferments down to 1.021. Pretty awesome on it's own. Hopefully bacon will make it even more breakfasty.

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Old 08-06-2010, 02:02 AM   #13
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Definitely add some maple syrup. Grade B and it will be like Canadian Breakfast Stout with BACON!! Damn, that would be great for a hangover. A few over easy eggs, bacon, and a bacon stout!

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Old 08-06-2010, 02:03 AM   #14
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how much bacon are you planning on using?

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Old 08-06-2010, 02:09 AM   #15
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I'm liking the maple syrup idea, and if I were just brewing this for regular home consumption that's probably what I would do. But the contest specifically says "cured meat" as one of the strange ingredients.

David: I'm thinking 1 lb. of bacon, fat trimmed, sautéed, soaked in whiskey for several days then adding the whiskey to the secondary.

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Old 08-06-2010, 02:10 AM   #16
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Also brew day is August the 16th. If all goes as planned I'll be drinking it by mid September.

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Old 08-06-2010, 02:26 AM   #17
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I talked to the brewers from Uncommon Brewers for several hours a couple of weeks ago. They have a bacon brown, said they throw the bacon right in the boil. No problems with head retention or anything. It was an awesome beer.

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Old 08-06-2010, 02:33 AM   #18
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Quote:
Originally Posted by chefchris View Post
I talked to the brewers from Uncommon Brewers for several hours a couple of weeks ago. They have a bacon brown, said they throw the bacon right in the boil. No problems with head retention or anything. It was an awesome beer.
Awesome info. Thanks Chris!
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Old 08-06-2010, 02:43 AM   #19
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I did this w 2 gallons of a 5 gallon batch of my oatmeal stout. Uncooked weight of bacon was 1/3 lb for the 2 gallons......not nearly enough. I cooked the bacon in the oven until crispy, then added and boiled for 20 mins. As I said not nearly enough bacon, no taste or nose to speak of, but the beer still came out great.

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Old 08-06-2010, 02:48 AM   #20
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Did you trim the fat at all? Or just the bacon all on it's own.

So maybe I should consider 1/2lb. of bacon per gallon? Does that sound like a good amount?

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