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Bacon Chocolate Stout...rate my recipe :)

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Boyd

Well-Known Member
Joined
Aug 3, 2010
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Location
Asheville
6lb - Northwestern Dark LME
1lb - Northwestern Dark DME
.5lb - Chocolate malt
.75lb - Crystal 200*
.25lb - Smoked malt
1 oz - Brewers Gold @ 40 min
1 oz - Kent Golding @ 0 min (end)
8 oz - Ghirardelli Unsweetened Cocoa Powder (end of boil)
2.5 lbs - Bacon (cooked in the oven until crispy)(crushed, and shaken with whiskey for 2 weeks)(refrigerator for 2 days to separate fat)
2 c - Woodford Reserve Whiskey
WL English Ale Yeast

I don't have any brew software, but I'm thinking OG will be around 1.077
 
Just don't. A lot of people have attempted it, none have came back alive to tell the tale. Many people thought we never could get to the moon and they were proven wrong, but I'd argument that creating a tasty beer using bacon is an even more of an Herculean feat. But I don't liek bacon, so...

If you still try it, I'd drop the smoked malt, the bacon will probably have enough smoke on its own.
 
Or maybe add it to cooked to vodka, strain/filter the vodka multiple times and add the mixture. I think that's how the people who attempted bacon beer have done it before.
 
Any reason you have a 40 minute addition instead of just sticking with less hops at 60 ? I don't think there would be a flavour difference.
 
If you are confident you can remove most of the fat. Go ahead and try it, but my guess is that a lot of the bacon flavor is in the fat.......so I dunno

Your method of removing the fat seems like it should be sufficient. But bacon and chocolate? I don't think I have ever seen that mixture (or had that mixture desired)

For the recipe: that dark crystal will had raisin-y/dried fruit flavor to the beer. Which may or may not be desired. I would use a 40-55 L crystal, since you really want the chocolate and bacon to be the main point of the beer.
 
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