Ingredients with Measurements:
- 1 pound smoked bacon
- 6 cups water
- 2 cups barley malt extract
- 1 cup honey
- 1 ounce hops
- 1 package beer yeast
Special equipment needed:
- Large pot
- Fermentation vessel
- Airlock
- Thermometer
- Strainer
Step-by-step instructions:
1. Preheat oven to 375°F. Place bacon on a baking sheet and bake for 20 minutes, or until crispy. Remove from oven and let cool.
2. In a large pot, bring 6 cups of water to a boil. Add barley malt extract and honey and stir until dissolved.
3. Add the hops and bacon to the pot and let simmer for 30 minutes.
4. Remove from heat and let cool to room temperature.
5. Transfer the mixture to a fermentation vessel and add the beer yeast.
6. Seal the vessel with an airlock and let ferment for 2 weeks.
7. After 2 weeks, transfer the beer to bottles and let carbonate for 1 week.
8. Chill and serve.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Fermentation time: 2 weeks
Carbonation time: 1 week
Temperature:
Boiling temperature: 212°F
Fermentation temperature: 65-75°F
Carbonation temperature: Room temperature
Serving size:
Makes approximately 5 gallons of beer.
Nutritional information:
Calories: 200 per 12 oz. serving
Fat: 7g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Barley malt extract can be substituted with wheat malt extract.
- Honey can be substituted with maple syrup or agave nectar.
- Hops can be substituted with any bittering hop variety.
Variations:
- Add smoked paprika or chipotle peppers for a spicier flavor.
- Use different types of bacon, such as applewood or hickory smoked.
- Add coffee or chocolate for a richer flavor.
Tips and tricks:
- Use high-quality bacon for the best flavor.
- Keep the fermentation vessel in a cool, dark place to prevent light from affecting the beer.
- Use a strainer to remove any bacon bits before bottling.
Storage instructions:
Store the beer in a cool, dark place for up to 6 months.
Reheating instructions:
This beer is best served cold and does not need to be reheated.
Presentation ideas:
Serve in a chilled glass with a slice of crispy bacon as a garnish.
Garnishes:
Crispy bacon, smoked paprika, or a sprig of rosemary.
Pairings:
This beer pairs well with grilled meats, burgers, and spicy foods.
Suggested side dishes:
Potato salad, coleslaw, or grilled vegetables.
Troubleshooting advice:
- If the beer does not carbonate, add a small amount of sugar to each bottle before sealing.
- If the beer has a sour taste, it may have been contaminated with bacteria during the fermentation process.
Food safety advice:
- Use clean and sanitized equipment to prevent contamination.
- Keep the fermentation vessel sealed to prevent oxygen from entering.
Food history:
Smoked beer, or Rauchbier, originated in Bamberg, Germany in the 16th century. The smoky flavor comes from the use of malted barley that has been dried over an open flame.
Flavor profiles:
This beer has a smoky and savory flavor with a hint of sweetness from the honey.
Serving suggestions:
Serve this beer as a unique and flavorful alternative to traditional beers.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A