ceannt
Well-Known Member
Summer is upon us
. every year I brew up something off the wall in celebration that I survived another winter. Some of these wacky summer brews have turned out to be among my best efforts.
The concept for this year is basically breakfast in a glass .. Im thinking of a modified Brown Porter, with Oatmeal, Maple Syrup, cold brewed coffee . and bacon (or bacon character). Most of the similar beers I have seen use either a Stout or a Robust Porter as a base beer, but I dont want to overdo the roasted character restrain it a bit so the other flavors come through .
Ive been doing some reading on bacon, and Im not completely sold on any of the methodologies I almost think I would be better off putting in about 2 and a half pounds of Rauch Malt any advice????
The Maple Syrup I want to use (from Pickens West Virginia) is sold only by fluid ounces . Anybody have a clue how many fluid ounces to a pound????? The stuff is bleeding expensive, and I dont want to have to buy any more than I need . I hate it when things are sold by volume, when I need weight to calculate .
Anyway . Recipe so far (5-gallon batch)
5-pounds Pale Malt
2-pounds Munich Malt (7L)
1-pound Crystal 60
0.5-pound Chocolate Malt
0.75-pound flaked Oats
2.5-pound Rauch Malt or Bacon . Or both???????????
Mash at 155 degrees.
1.5-oz. Cascades 60-min.
0.5-oz Cascades 5-min.
1-pound Maple Syrup added at flame out
S-04 yeast
2-cups strong cold brewed coffee added a week or so prior to bottling.
Calculations include the Rauch Malt:
O.G. should be 1.067
IBU of around 37
Color in the 25 SRM neighborhood, maybe a tad darker with the coffee .
APV at approx. 6.4%
So .. advice? questions, comments? concerns?.......
Oh .. any good ideas for a name???? all I can come up with is B.F.D. (breakfast for dinner ) lame, lame I say ..
The concept for this year is basically breakfast in a glass .. Im thinking of a modified Brown Porter, with Oatmeal, Maple Syrup, cold brewed coffee . and bacon (or bacon character). Most of the similar beers I have seen use either a Stout or a Robust Porter as a base beer, but I dont want to overdo the roasted character restrain it a bit so the other flavors come through .
Ive been doing some reading on bacon, and Im not completely sold on any of the methodologies I almost think I would be better off putting in about 2 and a half pounds of Rauch Malt any advice????
The Maple Syrup I want to use (from Pickens West Virginia) is sold only by fluid ounces . Anybody have a clue how many fluid ounces to a pound????? The stuff is bleeding expensive, and I dont want to have to buy any more than I need . I hate it when things are sold by volume, when I need weight to calculate .
Anyway . Recipe so far (5-gallon batch)
5-pounds Pale Malt
2-pounds Munich Malt (7L)
1-pound Crystal 60
0.5-pound Chocolate Malt
0.75-pound flaked Oats
2.5-pound Rauch Malt or Bacon . Or both???????????
Mash at 155 degrees.
1.5-oz. Cascades 60-min.
0.5-oz Cascades 5-min.
1-pound Maple Syrup added at flame out
S-04 yeast
2-cups strong cold brewed coffee added a week or so prior to bottling.
Calculations include the Rauch Malt:
O.G. should be 1.067
IBU of around 37
Color in the 25 SRM neighborhood, maybe a tad darker with the coffee .
APV at approx. 6.4%
So .. advice? questions, comments? concerns?.......
Oh .. any good ideas for a name???? all I can come up with is B.F.D. (breakfast for dinner ) lame, lame I say ..
