Smoked bacon red ale

salb29 · May 13, 2014

Thinking of going with this recipe

Thoughts?

Pale malt 2 row---8lbs

Munich malt--1.5 lbs

Caramunich--1lb

Smoked malt--14oz

Honey malt---8 oz

Chocolate malt--5oz

Willamette--1oz 60 minutes

Dry hop with crispy bacon from oven to taste

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Bramstoker17 · May 14, 2014

The only issue you may run into dry pigging the beer is the oils from the meat killing head retention. Maybe consider making a bacon extract.

salb29 · May 14, 2014

So put cooked pieces of bacon with some vodka? Let sit for a week? And throw all of it in like with caoca nibs?

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Bramstoker17 · May 14, 2014

salb29 said:
So put cooked pieces of bacon with some vodka? Let sit for a week? And throw all of it in like with caoca nibs?

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Yep, that's what I did when I made a Bacon stout, it worked well.

Bramstoker17 · May 14, 2014

Also, you'll want to give the extract a day in the freezer before you add it. That way the fat/grease will solidify at the top and will be easy to scoop off or filter out.

Smoked bacon red ale

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Smoked bacon red ale

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