Bacon Stout. Please help. - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bacon Stout. Please help.

Reply
 
Thread Tools
Old 08-06-2010, 03:29 AM   #21
riverfrontbrewer
 
riverfrontbrewer's Avatar
Recipes 
 
Sep 2009
Denver, CO
Posts: 1,123
Liked 34 Times on 29 Posts


Did not trim, cooked until crispy.

Your math sounds pretty good...2-2.5 lbs per 5 gallons should do it.

Let us know how it comes out.

 
Reply With Quote
Old 08-06-2010, 06:15 AM   #22
BrewDog760
Recipes 
 
Jul 2008
Carlsbad, California
Posts: 33

A suggestion for the bacon. If you have a Trader Joe's or other store that carries this, try the apple-smoked bacon premium thick-sliced stuff. There are typically cured and uncured varieties as well.
__________________
On Tap: Oaked English Barleywine
Conditioning: None
Fermenting: Armadillo Pale Ale
Coming Up: Rye Stout

 
Reply With Quote
Old 08-06-2010, 02:07 PM   #23
Mischief_Brewing
 
Mischief_Brewing's Avatar
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,264
Liked 16 Times on 14 Posts


Curiosity piqued...

Everything's better with BACON!!!

 
Reply With Quote
Old 08-08-2010, 12:17 AM   #24
Homebrewtastic
Recipes 
 
Jun 2009
San Antonio, Texas
Posts: 1,043
Liked 26 Times on 23 Posts


Quote:
Originally Posted by BrewDog760 View Post
A suggestion for the bacon. If you have a Trader Joe's or other store that carries this, try the apple-smoked bacon premium thick-sliced stuff. There are typically cured and uncured varieties as well.
I'm actually going to go with Wright's brand bacon. It's good quality stuff. And it has the benefit of being fairly lean.

While I believe the posters who said that from what they've had, or in their experience, that the fat doesn't hurt the beer; it's still something I'd like to avoid as much as possible.
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
Reply With Quote
Old 08-08-2010, 01:11 AM   #25
riverfrontbrewer
 
riverfrontbrewer's Avatar
Recipes 
 
Sep 2009
Denver, CO
Posts: 1,123
Liked 34 Times on 29 Posts


Yes, def minimize the fat that winds up in the beer, and use quality bacon

 
Reply With Quote
Old 08-08-2010, 04:04 PM   #26
TrannyRock
Recipes 
 
Jan 2009
Birmingham, AL
Posts: 47

so, what's the other unusual ingredient going into your bacon beer?

 
Reply With Quote
Old 08-08-2010, 07:36 PM   #27
JerD
 
JerD's Avatar
Recipes 
 
Jun 2008
NW Indiana
Posts: 168

Not sure how temp will affect the fat, but maybe if you throw the bacon in the boil, the fat will stay seperated from the wort and float on top. Hopefully when you go from kettle to fermenter, most of the fat will be left behind.

 
Reply With Quote
Old 08-08-2010, 11:21 PM   #28
Homebrewtastic
Recipes 
 
Jun 2009
San Antonio, Texas
Posts: 1,043
Liked 26 Times on 23 Posts


Quote:
Originally Posted by TrannyRock View Post
so, what's the other unusual ingredient going into your bacon beer?
So here's the list of strange ingredients, of which I have to have at least two. FYI this is for the Houston Dixie Cup.


Curry powder
Beans
Tarragon
Cured meat
Gummi candi
Flowers (must be edible/safe)
Mouse
Jelly doughnut
Some part of the celery plant
Something from the sea (not minerals or water)
Chocolate milk

I'm going with beans and cured meat. While they aren't exactly strange in beer, I'm going with vanilla beans. Even though they aren't technically beans I'm also using cocoa beans and coffee beans.

I had also considered going with a saison brewed with curry and chamomile flowers, which I still think would be really good, but I just couldn't pass up a chance to make a beer with bacon.
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
Reply With Quote
Old 08-09-2010, 02:37 AM   #29
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 542 Times on 434 Posts


Irish moss is something from the sea, but it'd be kind of a cop-out.

 
Reply With Quote
Old 08-09-2010, 03:27 AM   #30
Homebrewtastic
Recipes 
 
Jun 2009
San Antonio, Texas
Posts: 1,043
Liked 26 Times on 23 Posts


Yeah... I also considered finings since they're made from shellfish.
__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bacon Porter Help? pingwin77 Recipes/Ingredients 8 05-02-2012 03:43 PM
Bacon beer. Yeah. I said it. Sigafoos Recipes/Ingredients 53 02-02-2011 02:30 PM
Bacon washing help OsbornBrewing Recipes/Ingredients 2 05-10-2010 03:32 PM
Bacon as an ingredient spage Recipes/Ingredients 21 04-30-2009 04:11 PM
Smoked Bacon Beertini Schlenkerla Recipes/Ingredients 25 03-12-2009 01:33 AM


Forum Jump