Homebrewtastic
Well-Known Member
I've been brewing for a few years and this year I am finally going to enter into my first homebrew competition. This year the specialty category is strangebrew. They have a list of odd ingredients from which you must pick two to add to your brew. One of the odd ingredients is cured meat.
So I want to add bacon to my already tried and true breakfast stout recipe. Has anyone ever done this and can offer me some tips? I found the porkfelwein page, but I'm not too sure that I just want to add cooked meat directly into my brew.
My thought is that for one I need to minimize the amount of fat that gets into the brew as much as possible. So here's my plan.
Take some bacon and trim off all of the visible fat. Cook the bacon until it's crispy. Then soak the bacon in some scotch for a day, and then place it in the freezer. The remaining fat SHOULD float to the top and I can scrape it off. I got this idea from another webpage that talks about adding bacon to bottled beer.
Then strain it and add the baconated whiskey to the beer while it's in secondary.
Thoughts? Comments? Advice?
So I want to add bacon to my already tried and true breakfast stout recipe. Has anyone ever done this and can offer me some tips? I found the porkfelwein page, but I'm not too sure that I just want to add cooked meat directly into my brew.
My thought is that for one I need to minimize the amount of fat that gets into the brew as much as possible. So here's my plan.
Take some bacon and trim off all of the visible fat. Cook the bacon until it's crispy. Then soak the bacon in some scotch for a day, and then place it in the freezer. The remaining fat SHOULD float to the top and I can scrape it off. I got this idea from another webpage that talks about adding bacon to bottled beer.
Then strain it and add the baconated whiskey to the beer while it's in secondary.
Thoughts? Comments? Advice?