Every year my colleagues and I have a Porkfest. Whole hog, ribs and everything has to be made out of pork or pork themed. I want to make a beer that tastes like bacon. I know they make fake extracts and flavors but I would like to avoid that. Also dry hopping with bacon will likely cause problem with head retention due to the fat that would be added. Here is a recipe that hopefully would create a good bacon flavor. Please let me know your thoughts. I don't want the smoke flavor to be overpowering but I do want it strong.
Batch Name:Bacon Beer
Brewed Bysych Doc Brewery
Style:Other Smoked Beer
Batch Size:5.00 gal
Boil Time:60 min
Initial Boil Volume:7gal
Mash Method:All Grain
Calculated & Measured Statistics
Calculated O.G.1.053 (70% Efficiency)
Calculated F.G.1.011 (80% Yeast Attenuation)
ABV5.6%
IBU27.5
SRM12.3°L
Malt Bill
2-Row Malt - 1.75°L 5.50 lbs
Cherrywood Smoked Malt 2°L 1.50 lbs
Beechwood Smoked Malt - 2.3°L 1.00 lbs
Munich Malt1.50 lbs
Melanoiden Malt0.25 lbs
CaraMunich - 47°L0.25 lbs
Black Malt - 500°L0.12 lbs
Hop Bill
Willamette60 min1.50 oz4.8%Leaf Hop
Willamette5 min1.00 oz4.8%Leaf Hop
Yeast Details
WY1764PC Wyeast Rogue Pacman
Sent from my iPad using Home Brew
Batch Name:Bacon Beer
Brewed Bysych Doc Brewery
Style:Other Smoked Beer
Batch Size:5.00 gal
Boil Time:60 min
Initial Boil Volume:7gal
Mash Method:All Grain
Calculated & Measured Statistics
Calculated O.G.1.053 (70% Efficiency)
Calculated F.G.1.011 (80% Yeast Attenuation)
ABV5.6%
IBU27.5
SRM12.3°L
Malt Bill
2-Row Malt - 1.75°L 5.50 lbs
Cherrywood Smoked Malt 2°L 1.50 lbs
Beechwood Smoked Malt - 2.3°L 1.00 lbs
Munich Malt1.50 lbs
Melanoiden Malt0.25 lbs
CaraMunich - 47°L0.25 lbs
Black Malt - 500°L0.12 lbs
Hop Bill
Willamette60 min1.50 oz4.8%Leaf Hop
Willamette5 min1.00 oz4.8%Leaf Hop
Yeast Details
WY1764PC Wyeast Rogue Pacman
Sent from my iPad using Home Brew