Here are some pics of my most recent brew day. I'm making a Bacon Bourbon Ale for a pork competition in New Orleans. I decided to go with a sweet malty ale recipe to balance out the salty smokiness of the bacon...
10 lbs Pale 2 Row
1.5 lbs Crystal 90
.5 lbs Dextrine
1 lbs Aromatic Malt
American Ale Yeast
1 oz Chinook (.66 at 60 min; .33 at burn out)
1 oz something else I forgot as my brew journal is at home
I've made a bourbon bacon infusion using a quart of Maker's Mark and whole pack of bacon. I'll be adding .5 oz of Bourbon per 12 oz bottle.
Anyway enjoy the pics of the brew day. I'll update with some pics of the infusion process.