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Old 12-22-2010, 04:44 AM   #51
CHansen6
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Feb 2008
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The below beer was made with applewood smoked malt. I read it was actually smoked by an outfit that traditionally makes bacon if that makes any difference in knowing exactly what they were doing. Applewood smoked bacon is by far my favorite. That being said, I though this was a little gross, it didn't seem right. Bacon with beer = amazing. Bacon in my beer = a little off.

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Old 12-22-2010, 01:13 PM   #52
passedpawn
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Briess cherrywood smoked malt = sweet bacon. Easy bacon beer.
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Old 02-02-2011, 05:11 AM   #53
MarsColonist
 
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I wonder how well a bacon randall would work?

I just started carbing up an attempt at a "bacon beer" batch I made with 25% home-smoked Munich 10 (cherry wood), 44% Munich 10, 20% Munich 33, 9% Caramunich 60, and 1% Chocolate, and about 20 IBUs of Tettnang on San Fran lager.... in this undercarbed state (its about 2months from brew date... Ive got a backlog of kegs to get carbed) smells like bacon, but tastes like astringent smoke phenols and soap. :/ I havent lagered it yet, so here is to hoping springtime produces a more mellow finish.

While on the smoke beer kick, I also made the Gratzer style (1.030 with 40IBU, 100% oak smoked wheat) and it is actually quite awesome! Recipes are in Brewing with Wheat and in Radical Brewing. I made both of them, but the Radical Brewing one is in queue to get carbed (it is a 1043 beer and had about 9% of the smoked wheat toasted), so I havent sampled it yet.
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Old 02-02-2011, 02:30 PM   #54
bluejuice1031
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Nov 2010
manorville, new york
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Hows about addin this....or some other bacon extract


google search: Gimborn Wowzers Sizzlin Bacon Flavor Spray 4-oz bottle

 
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