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Old 03-18-2010, 05:21 PM   #1
Sigafoos
 
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My friend recently moved back to town and has been interested in brewing with me. He loves the bacon vodka idea in olllllo's sig, so we'll be making some of that, and also has demanded that we make bacon beer.

Now, before you throw up in your mouth a bit, I don't think it's that dumb of an idea.

The key is to not actually put any bacon in it. Instead I'm going to use my father in law's smoker to smoke some of my malt with hickory, which will give the flavor of bacon without any actual pork in it.

I know some people here have smoked their own malt (Boerderij_Kabouter comes up a lot in searches), but I still need a recipe. I'd prefer to not do a porter or stout, because (a) that's what everybody does and (b) he doesn't like anything dark. Mostly (a) though, because I'd have no problem telling him to shut up and like it

I can't lager, so a marzen or bock is out. Also, I'm going in with the bulk US ingredients I've bought; besides, what's more American than mother fugging bacon?

Right now I'm thinking something like a lightly hopped pale ale, doing a bittering addition and calling it quits. I'll run it through BeerAlchemy when I get home, but do you think a SMaSH would go well (because what other malt would I need)? I've been using Milleniums I got a while ago for bittering (~12% now), and I also have some Fuggles if they're going to be too much.

As for smoking the malt, the general consensus seems to be 20-30 minutes, but I'm not sure how much to do. The entire bill seems like overkill, but I don't want to undersell the main ingredient, y'know?

More to come, but let me know your thoughts.
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Old 03-18-2010, 05:26 PM   #2
TheManes
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I think the key to bacon beer is to find a way to get actual bacon in there somehow. Use bacon.

 
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Old 03-18-2010, 05:27 PM   #3
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Then I have to deal with the sodium/fat, though. Smoking will give the same flavor with none of the 'wtf where's my head' later.
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Old 03-18-2010, 05:32 PM   #4
bsteele
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Just put a piece of bacon in every bottle!

 
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Old 03-18-2010, 05:33 PM   #5
mullenite
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Aecht Schlenkerla Rauchbier is a bacon bomb, they do a bock, marzen and weizen. Since you can't lager you can read the reviews for the weizen here: http://beeradvocate.com/beer/profile/263/1018

Very smoky beer.

 
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Old 03-18-2010, 05:34 PM   #6
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I had a smoked beer a few months back that tasted like the rind on smoked gouda. If I ever try a smoked beer I would have to test it in something small enough that I won't cry if I pour it.

 
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Old 03-18-2010, 05:37 PM   #7
TheManes
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What if you take some bacon, put it in a ziploc with your hops so they pick up some of the bacon essence and then dry hop with those hops? I think you gotta get some bacon in there somehow or another or it's not bacon beer. I love bacon.

 
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Old 03-18-2010, 05:40 PM   #8
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I've had the bock; it wasn't bacony beyond being smokey, because it's made with beechwood smoked malt (but it was good). Using hickory should zero in on the baconicity (bacosity?)

A weizen would work, but it still seems to be a weizen that's smoked, whereas I want the only real distinguishing characteristic of the beer to be its smoke, which is why I'm thinking a lightly hopped pale ale, or maybe an amber (though I've never really had an amber I've liked).

And the reason I'm not using real bacon is because I want it to turn out well

The idea of a smaller batch is a good one, though... maybe I'll do a 1-2g batch first and make sure it doesn't suck ass.
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Old 03-18-2010, 05:42 PM   #9
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I made a smoked ale using only 1 lb of rauch malt. It had a very light smoked flavor, just enough to taste it. Next time I am going to use 2 lbs.

Which is nothing compared to the Schlenkerla's Rauchbier recipes I've read that suggest they use 100% rauchmalz.

I worked in Bamberg, Germany for 5 years and have been to the Schlenkerla at least 100 times.
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Old 03-18-2010, 05:47 PM   #10
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I made BM's smoked porter last year and upped the percentage of Smoked Malt. This gave it heavy smoked flavor that could be compared to bacon for sure. Delicious beer.

This recipe. I took the recipe as is and added 2 more lbs of smoked malt to up smoke level and Gravity. Then scaled to 11 Gallons. But the 2 additional pounds was for 5G.
I'll be making this again around July for the fall and will do 8-8.5lbs smoked malt this time.

I definitely refer to it as bacon in a glass.
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