This is a Beer I have been always wanting to try. Finally on 4/3/2011 we brewed the first round. We were able to infuse the Bacon flavor in a extract form. We added the extract at the time of racking the beer. It has aged for about two months now! OG: 1.051 with an exit gravity of 1.012! EABV ended up at 5.08% ABV.
Now that we have a baseline for this experiment, we can develop it into a great drinking Porter. This was are first shot at force carbonating as well. We pushed about 30lbs of Co2 into the beer at 40Deg F. and it carbed up pretty fast. We were not disappointed on the first taste. Definitely a Smokey flavor with hints of Chocolate and Bacon at the finish. I know the beer is going to take a few attempts to get it right. Overall I'm pretty happy with the "Porter" side of it but we would like to see more of a pronounced bacon finish. So I am tweaking the recipe using Beer Smith to try and develop the flavor where I would like it to be!
I use Beer Smith to develop/tweak all of our recipes. There, now I have given them a "plug" hoping they will give me the free upgrade to the latest version once it is out of beta testing! I have not had the opportunity to try any of the other Bacon Port attempts out there in the Beer world but I think we have a great base line and we will certainly post the fruits of every attempt of developing this beer. The next batch will include a dry hop with meat in the secondary fermentation stage. More on this in upcoming posts! If any of you reader's out there have successfully brewed a similar beer, we would love to hear your stories! This keg was tapped on May 17th so I'm hoping it will age and develop out more. In the mean time, we will continue to develop the next batch!
I use Beer Smith to develop/tweak all of our recipes. There, now I have given them a "plug" hoping they will give me the free upgrade to the latest version once it is out of beta testing! I have not had the opportunity to try any of the other Bacon Port attempts out there in the Beer world but I think we have a great base line and we will certainly post the fruits of every attempt of developing this beer. The next batch will include a dry hop with meat in the secondary fermentation stage. More on this in upcoming posts! If any of you reader's out there have successfully brewed a similar beer, we would love to hear your stories! This keg was tapped on May 17th so I'm hoping it will age and develop out more. In the mean time, we will continue to develop the next batch!
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