m_c_zero
Well-Known Member
I know this has been talked about many many many times on this forum, though I think the idea of using real bacon in a beer is a bit strange. I think going a different route would work much better. Here's my idea...
I'd like to go with a brewer's best kit ingredient list for a base. I'm looking at the smoked porter. It calls for:
6.6 lb Porter LME
1 lb smoked grains
8 oz chocolate grains
8 oz caramel grains
1.5 oz bittering hops
.5 oz aroma hops
and then of coarse yeast
Here's where I'd like to mix it up a bit. There is a bacon syrup out there used for flavoring coffee and what not. I'm thinking I could substitute some of the malt extract with the syrup. Here's the link to the syrup:
http://www.torani.com/products/bacon-syrup
Each 750ml bottle has around 475g of sugar. From what I'm seeing, I think 2 bottles of this stuff would give it enough of a bacony flavor, so I'm looking at 950g of sugar content from the syrup. My question is this, how much extract should I take away from the original recipe? Also, I know this syrup isn't natural and probably has a bunch of artificial crap in it, anything I should be worried about?
Anyhow, before I start this madness, I would like to get ahold of a bottle and mix some of the syrup in with a similar beer to make sure it is not god aweful. If it's not, then most likely I will be starting this brew within a few weeks. Let me know what you guys think!
I'd like to go with a brewer's best kit ingredient list for a base. I'm looking at the smoked porter. It calls for:
6.6 lb Porter LME
1 lb smoked grains
8 oz chocolate grains
8 oz caramel grains
1.5 oz bittering hops
.5 oz aroma hops
and then of coarse yeast
Here's where I'd like to mix it up a bit. There is a bacon syrup out there used for flavoring coffee and what not. I'm thinking I could substitute some of the malt extract with the syrup. Here's the link to the syrup:
http://www.torani.com/products/bacon-syrup
Each 750ml bottle has around 475g of sugar. From what I'm seeing, I think 2 bottles of this stuff would give it enough of a bacony flavor, so I'm looking at 950g of sugar content from the syrup. My question is this, how much extract should I take away from the original recipe? Also, I know this syrup isn't natural and probably has a bunch of artificial crap in it, anything I should be worried about?
Anyhow, before I start this madness, I would like to get ahold of a bottle and mix some of the syrup in with a similar beer to make sure it is not god aweful. If it's not, then most likely I will be starting this brew within a few weeks. Let me know what you guys think!