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.