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Old 05-29-2011, 01:37 AM   #21
DubbelDach
 
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Apr 2008
Lancaster, PA
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Got my Mount Hope scoresheets... No awards, but a decent score. 39 and a 36 for a 37.5 overall. From two certified judges. I think that they both thought it was actually lagered... that WLP007 yeast is magic. Best comment was "Overall Impression 8/10: Very good rauchbier. Good job. All I need is some homemade deer jerky to go with this."

AWESOME!

 
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Old 06-14-2011, 09:06 PM   #22
dmbsteve
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Mar 2009
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Brewed this a few weeks ago and opened first bottle this weekend. Love it! Good amount of smoke but also very crisp and easy drinking. I think the cherry malt has a sweet smoke character that makes the beer a little smoother than those I've had with just the beech malt. Reminds me a little of the Schlenkerla Marzen (though it's been a couple years since I've had one). I have a bottle of the Schlenkerla Oak that I will eventually taste side by side with this for comparison.

Also, I experimented with 1/2 gal dry hogged (added bacon to secondary). I'll probably try one of them this weekend for comparison. Although I can't imagine it being any better than the regular.

Thanks again to passedpawn for the original recipe and to DubbelDach for the 5 gal Ale version which is what I brewed.

 
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Old 06-15-2011, 04:39 PM   #23
dmbsteve
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Mar 2009
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Quote:
Originally Posted by DubbelDach View Post
Got my Mount Hope scoresheets... No awards, but a decent score. 39 and a 36 for a 37.5 overall. From two certified judges. I think that they both thought it was actually lagered... that WLP007 yeast is magic. Best comment was "Overall Impression 8/10: Very good rauchbier. Good job. All I need is some homemade deer jerky to go with this."

AWESOME!
You're right about the WLP007. To be honest, I thought it was an odd choice at first for this style, but I had never used it before. Now that I have, I can see why you chose it. I don't have lagering capabilities at home, but this yeast is the next best thing. I'm brewing Cream of 3 crops right now with S-05. I'm sure it will turn out good, but I think I will try the 007 next time just to compare. By far the best attenuating yeast I've ever used!

 
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Old 08-10-2011, 03:56 PM   #24
Xalwine
 
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Feb 2011
Derry, PA
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This beer is not for the faint of heart. It will have you blowing smoke. 65% smoked malts, and bacon dryhogged.... This makes for a seriously BBQ'd beer.

Briess Smoked Malt
6 lbs, 0 oz
Weyermann Smoked Malt
4 lbs, 0 oz
Briess 2-Row Brewer's Malt
3 lbs, 0 oz
Weyermann Munich Type II
1 lbs, 8 oz
Caramel Munich
0 lbs, 4 oz
Weyermann Melanoidin
0 lbs, 4 oz
Crisp Black Malt
0 lbs, 2 oz
Williamette Pellets
1 oz @ 60 mins
Williamette Pellets
1 oz @ 30


Mash at 153, Batch sparge with 164. After primary fermentation has finished, rack to a secondary and bake 1/3-1/2 lb of bacon @400 for 20 min flipping half way. Drop into keg in hop bags securing the best way you can, let it sit on that for about 5 days (longer gets you more bacon flavor, you can over bacon) and then rack to keg or bottles.
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Old 08-10-2011, 07:42 PM   #25
HopsJunkie
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Jul 2011
Hobe Sound, Florida
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Yep. This is the craziest recipe I've seen this week. Mmmmmm bacon.

 
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Old 08-10-2011, 08:04 PM   #26
Xalwine
 
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This will also make a great addition to chilli and as a marinade...
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Old 08-15-2011, 03:35 PM   #27
coonz
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Jul 2011
Owosso, Michigan
Posts: 37

I'm looking for a bacon ale recipe. Is it even possible for this to happen? I'm looking for a light medium color however a light taste of bacon flavor at the end.


What you think? I was thinking of using the actual bacon strips after they are cook nicely.

 
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Old 01-26-2012, 05:16 PM   #28
10285
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Mar 2011
S.E., Mass
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Check out these articles from the Northern Brewer Blog:

http://www.northernbrewer.com/connec...ee-bacon-beer/

http://www.northernbrewer.com/connec...n-beer-part-2/

 
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Old 02-08-2012, 12:17 AM   #29
rocketshipready
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Apr 2010
KS
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Hey guys,

Thinking of doing a variation on this. I'm looking for a pretty distinct bacon/maple flavor, like a griddlecakes and bacon kind of deal. I altered the recipe a bit (based off of Qeelin's 5gal version), just wanted to get some feedback..

Code:
%     	 Amt   	  Item                                          
-----------------------------------------
30% 	3.5 	American Two-row Pale 
26% 	3.0 	Briess Cherrywood Smoke Malt 
21% 	2.5 	Briess Smoked Malt 
9% 	1.0 	Maple Syrup 
4% 	0.5 	Flaked Oats 
4% 	0.5 	Melanoiden Malt 	
4% 	0.5 	Biscuit Malt 
2% 	0.25 	Chocolate Malt

8.5 	0.75 	Northern Brewer (60min)
13.0 	1.00  	Simcoe (5min)

 
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Old 02-08-2012, 01:39 AM   #30
passedpawn
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Quote:
Originally Posted by rocketshipready View Post
Hey guys,

Thinking of doing a variation on this. I'm looking for a pretty distinct bacon/maple flavor, like a griddlecakes and bacon kind of deal. I altered the recipe a bit (based off of Qeelin's 5gal version), just wanted to get some feedback..

Looks interesting. The one time I used maple syrup (2#!) it was not evident at all in the flavor. I hope your experience is different.

I'd be wary of putting hop additions too close to flameout. .... be careful or your bacon/smoke/maple aroma will disapear with late hops.

Good luck and let us know how it turned out
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