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Old 01-22-2012, 09:41 AM   #1
klawdawg
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Mar 2011
fond du lac, wisconsin
Posts: 13


Trying to come up with a bacon maple porter. Any suggestions on this? Thinking on baking the bacon in oven and dry hopping with it. For the maple part, using a syrup addition or smoking grain over maple? Anyone tried this?

 
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Old 01-22-2012, 10:18 AM   #2
ETCS
 
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Sep 2009
Smithfield, VA
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I just saw this article on the NB website yesterday, I'm going to give this a try.

Maple Syrup Coffee Bacon Beer - Northern Brewer

and here is the recipe:

Bacon Beer Part 2 - Northern Brewer

Cheers
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Old 01-22-2012, 01:04 PM   #3
PassionForThePint
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Mar 2011
Tampa, Florida
Posts: 61

jkaylor, thanks for sharing those links. I think I'm going to have to give it try also.
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Old 12-05-2012, 03:15 AM   #4
HopHoarder
 
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Nov 2012
East of Vancouver, British Columbia
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I'm thinking of trying a 6 litre or so experiment. I'm instead going to use the Hormel crumbled bacon as I would think it would be leaner as far as bacon is concerned than just frying or baking my own. I'll add it to the last 10 minutes of the boil.
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In Secondary:Rakau/ Kohatu (Kohatu-Jak) IPA
In Secondary: Flanders Reds
[B]Chocolate Pecan Pumpkin Porter[B]

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Old 12-05-2012, 04:53 AM   #5
chuckstout
 
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Feb 2012
, Wa
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Maybe just use real maple and hickory smoked malt

 
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Old 12-05-2012, 07:50 AM   #6
Ash_Mathew
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Jul 2012
Wakefield, Yorkshire
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What about adding those bacon bits like you put on salads? Could add it when adding your hops.

It may sound strange, but do you guys have Bovril? I had a pint a couple of months ago and it was strangely quite meaty in flavour. It also looked just like stout. I was thinking about adding it into one of mine to see what it is like. If you have it or something similar, maybe you could try it?

 
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Old 12-05-2012, 11:00 AM   #7
HopHoarder
 
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Nov 2012
East of Vancouver, British Columbia
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That hormel stuff is basically bacon bits. Bovril is I believe artificially flavoured but here in Canada at least we have a natural paste called "better than boullion" which comes in several different flavours (not bacon unfortunately). Never really thought about beef chicken or turkey beer.
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In Secondary:Rakau/ Kohatu (Kohatu-Jak) IPA
In Secondary: Flanders Reds
[B]Chocolate Pecan Pumpkin Porter[B]

Recently Bottled:
Comet/ Belma IPA
TatFug IPA

 
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Old 12-05-2012, 03:37 PM   #8
Ash_Mathew
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Jul 2012
Wakefield, Yorkshire
Posts: 309
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What about using something like Marmite instead, then? I think here Bovril is natural, but I would need to look into it to confirm.

I have a brewing book with quite a lot of strange recipes in it, one of them is "Cock ale" and says you should put in the bones, skin and neck of a roasted chicken in. Not tried it myself, but I would just substitute that with a Knor chicken stock cube. Haha When I get home I will look the ingredients up in the book for you and post then on here. Something different.

 
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Old 12-05-2012, 06:05 PM   #9
HopHoarder
 
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Nov 2012
East of Vancouver, British Columbia
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For me though I want to say that I actually used real bacon for my beer.
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In Secondary:Rakau/ Kohatu (Kohatu-Jak) IPA
In Secondary: Flanders Reds
[B]Chocolate Pecan Pumpkin Porter[B]

Recently Bottled:
Comet/ Belma IPA
TatFug IPA

 
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Old 12-05-2012, 07:01 PM   #10
Ash_Mathew
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Jul 2012
Wakefield, Yorkshire
Posts: 309
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Maybe just chop some up and throw it into the boil? Then just filter the wort though a muslin cloth to remove it. It will cook it in the boil so it won't do any damage to you. But it should release some flavour too. One of my old bosses used to make flavoured vodka, she tried it with bacon and said it didn't work. Still, worth a try though. Experimenting is what it is all about.

 
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