This beer is not for the faint of heart. It will have you blowing smoke. 65% smoked malts, and bacon dryhogged.... This makes for a seriously BBQ'd beer.
Briess Smoked Malt
6 lbs, 0 oz
Weyermann Smoked Malt
4 lbs, 0 oz
Briess 2-Row Brewer's Malt
3 lbs, 0 oz
Weyermann Munich Type II
1 lbs, 8 oz
Caramel Munich
0 lbs, 4 oz
Weyermann Melanoidin
0 lbs, 4 oz
Crisp Black Malt
0 lbs, 2 oz
Williamette Pellets
1 oz @ 60 mins
Williamette Pellets
1 oz @ 30
Mash at 153, Batch sparge with 164. After primary fermentation has finished, rack to a secondary and bake 1/3-1/2 lb of bacon @400 for 20 min flipping half way. Drop into keg in hop bags securing the best way you can, let it sit on that for about 5 days (longer gets you more bacon flavor, you can over bacon) and then rack to keg or bottles.
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