Vetting First Recipe

Okay this is the first one I've come up with so have at it and let me know what looks good or where I messed up. Thanks everyone.

Oatmeal Bacon Stout

90 Boil

Partial Mash 60 minutes at 150 Sparge 10 minutes at 170

8 oz Black Malt
8 oz Chocolate Malt
8 oz Flaked Oats
8 oz Flaked Barley
4 oz Roasted Barley
4 oz Peat Malt

Boil 90 minutes

Pale LME 8 lbs 90 minutes

Hops

Fuggles 2 oz 60 minutes
Fuggles 2 oz 5 minutes

primary 14 days
Secondary 21 days(here is where I would bake the bacon and dry it in paper towel and crumble to use and dry hog to taste)

thoughts? Am I missing something, does something not fit? Do I need to toast the oats?

Have you ever used peat malt? I just ask because it has a distinct taste and if you've never had it, 4 ounces will be an awful lot.

You don't need a 90 minute boil with that recipe. 60 minutes is plenty.

For your mash, you'll need some base malt to convert the oats. You don't have a partial mash recipe there, as you don't have any base malt. Maris otter, US two-row, etc, is needed. Right now you have a steeping grains recipe, so you are either going to have to add some base malt, or cut down the time and do a steep.

I've never used bacon in a beer, so I'll defer to someone else on that.

No haven't use peat, wanted some of the flavor but could I reduce to 1 oz? Also thanks for the 60 minute tip.

McBrewskie said:

No haven't use peat, wanted some of the flavor but could I reduce to 1 oz? Also thanks for the 60 minute tip.

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My preferred amount would be 0- it tastes really awful. So I'm probably not a good one to ask!

Except I did have one beer that Vintage Brewing Company did called "Wheaty Peaty" and it had some peat malt and it was alright.

Cool thanks. I don't want to throw the rest of it off.

I would think the oil in the bacon would kill any chance of a head. You might want to try a flavoring ingredient instead of real bacon.

I have zero experience with this but here's a likely product:
http://www.torani.com/products/bacon-syrup

To tell you the truth, I love bacon in everything. However, bacon beer might be a step too far. To each his own though. I'll be interested in the results.

Could I use something for head retention?

Ravenshead said:

I would think the oil in the bacon would kill any chance of a head. You might want to try a flavoring ingredient instead of real bacon.

I have zero experience with this but here's a likely product:
http://www.torani.com/products/bacon-syrup

To tell you the truth, I love bacon in everything. However, bacon beer might be a step too far. To each his own though. I'll be interested in the results.

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Midfielder5 did a dryhogged beer. It was a brown ale, and quite good actually. You could send her a message and ask her how she did it. I didn't ask, but I drank it with gusto!

Yoop:
Awesome, that is why I try not poopoo anyones ideas too much. I'll try anything once, even if it sounds terrible. I've only been really wrong once--sea urchin eggs are gross.

OP:
You're way outside my experience zone but I don't think you can build a head after oil has been added. However, since Midfielder5 has done it, I would ask her.

BTW:
A bacon beer that tastes good would be a way cool topic with my co-workers. We've already done bacon cookies and bacon ice cream, why not go for bacon beer.

What about the basic recipe as an oatmeal stout recipe minus the peat? Anything else I should add or subtract?

Rauch malt tastes like bacon to me (non peat variety). I'm not a fan of black malt as it is a bit harsh to me.

wonderbread23 said:

Rauch malt tastes like bacon to me (non peat variety). I'm not a fan of black malt as it is a bit harsh to me.

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Nice, sounds like a good replacement for the peat.

How much on the Rauch?