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Old 12-05-2012, 07:53 PM   #11
SpentGrains
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Sep 2012
Livermore, CA
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Quote:
Originally Posted by Ash_Mathew View Post
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.
Those cubes are mostly salt. I would make a homemade chicken stock instead: take the bones, skin, and neck of a roasted chicken, put in a pot of water and hold just below a simmer for a few hours. strain, skim any floating scum and fat, and use that water to mash with.

 
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Old 12-05-2012, 08:54 PM   #12
Schumed
 
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Feb 2011
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I didn't like Rogue's version of this beer

http://rogue.com/beers/voodoo-bacon-maple.php

but very interested to try doing this myself
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Old 12-05-2012, 09:19 PM   #13
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Quote:
Originally Posted by Schumed View Post
I didn't like Rogue's version of this
I also had this beer and thought it tasted just like breakfast. Pancakes and bacon with maple syrup poured over the top. That being said im glad i tried it, but if I had more would only use it to cook with

 
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Old 12-06-2012, 03:08 AM   #14
Mumbly
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Apr 2009
Omaha, Ne
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Quote:
Originally Posted by klawdawg
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?
For our smoked bacon porter we use a good quality bacon, it is from a local butcher. It is a lean salt cured shoulder cut bacon. The key is as little fat as possible. We then bake the bacon @350 on parchment paper to suck up the grease. Then the bacon is added to the secondary. 1lb uncooked per 5 gallons add a nice subtle bacon flavor.

 
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Old 12-06-2012, 03:23 AM   #15
45_70sharps
 
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Quote:
Originally Posted by chuckstout View Post

I also had this beer and thought it tasted just like breakfast. Pancakes and bacon with maple syrup poured over the top. That being said im glad i tried it, but if I had more would only use it to cook with
I don't want breakfast at your house!
A buddy and I drove three hours to Portland to try it at rouge's brew pub.
I couldn't finish it.
The other beers were good and our other stops were good so between that and satisfying our curiosity it was still a worth while trip.
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On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
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Up next.. Firestone Union Jack clone

 
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Old 12-06-2012, 03:37 AM   #16
Golddiggie
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For the syrup, for all that's holy, DON'T use the grade A crap. Go with grade B syrup if you want to actually have flavor in there. I used some grade A in a brown ale and couldn't even tell it was there. Now all I use is grade B (stuff tastes so much better/stronger than grade A) for anything/everything I use maple syrup with/in. I'm about to bottle my 14% maple mead/wine that used all grade B syrup. Smelled divine while in process (a full year). I would occasionally vent the aging vessel (an adapted sanke keg) and the smell coming out of it made my mouth water. Once I see how this batch came out, I plan to mix up another. I have around 9-11 quarts of the syrup on hand still (so sue me ) so I should be good for a 3-4 gallon batch of any strength I wish.
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Old 12-06-2012, 06:23 AM   #17
chuckstout
 
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Quote:
Originally Posted by 45_70sharps View Post

I don't want breakfast at your house!
A buddy and I drove three hours to Portland to try it at rouge's brew pub.
I couldn't finish it.
The other beers were good and our other stops were good so between that and satisfying our curiosity it was still a worth while trip.
Ha, i couldnt finish it either. I let the rest go flat and used it in my pancake batter the next day.

 
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Old 12-06-2012, 06:35 AM   #18
HollisBT
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Aug 2011
Greenville, SC
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Quote:
Originally Posted by Mumbly

For our smoked bacon porter we use a good quality bacon, it is from a local butcher. It is a lean salt cured shoulder cut bacon. The key is as little fat as possible. We then bake the bacon @350 on parchment paper to suck up the grease. Then the bacon is added to the secondary. 1lb uncooked per 5 gallons add a nice subtle bacon flavor.
How long do you leave the beer in secondary on the bacon? And how "subtle" is the flavor?

 
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Old 12-06-2012, 06:43 AM   #19
45_70sharps
 
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Quote:
Originally Posted by chuckstout View Post
Ha, i couldnt finish it either. I let the rest go flat and used it in my pancake batter the next day.
I was at the brewpub so I gave it to my buddy. He didn't like it either but he hates to see beer go to waste and he drinks Busch at home. He drank one and a half of those nasty things.
The next time I went to a Rouge brew pub they had another Voodoo beer.
Banana peanut butter? I don't remember but this time the bartender gave us each one of the sample glasses. Not good. Pissed off one of the bartenders in there good while I being me. By accident. She ignored us the rest of the night.

The good news is that the second time we went to a Rouge brew pub we also had other entertainment lined up and all was good.
When we get out of town, we have to line up as much fun as we can have. Life in a small town.

I've come to the conclusion that Rouge brew pubs aren't worth the effort.
They range from strange and nasty beer to pretty good. Above average in fact. Great seems to elude them though. They do charge like it's great.
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Let's see if I keep this updated!

On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

 
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Old 12-06-2012, 06:43 AM   #20
JudgeS
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Nov 2012
Grand Prairie, Texas
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maybe make some bacon vodka and toss it in
http://www.mahalo.com/how-to-make-bacon-vodka/

 
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