You heard me.
Maple bacon bourbon stout.
I don’t need to explain myself. You know why.
The problem is getting the bacon flavor in the beer. There has been discussion on various forums, and some breweries (Garret Oliver of Brooklyn Brewery) have even made commercial examples. The main options tend to be smoking your own malt with bacon, using bacon bits, etc etc blah blah I WANT TO USE REAL BACON.
So, here’s my plan.
I’m going to put a slotted baking sheet over a regular flat baking sheet. I’m going to make some sort of awesome contraption of tin foil that will keep the bacon somewhat vertical. Like seats, for the bacon. I’ll take a picture when I get this going so that that makes sense. Then I’m going to bake the bacon at 400˚ (random choice of temperature) until it is super crispy. The hope is that this will cause the least amount of grease possible, while still making awesome bacon. For this first attempt, I’ll get normal bacon, not flavored with anything (like maple, pepper, whatever). I’ll also hope for thin bacon for this first attempt. Science!
Once it is super crispy, but NOT BURNT, I’ll break it up into smaller pieces, and soak it in some bourbon. Not sure what kind yet. I’m open to suggestions. The amount of bourbon will be determined by my stout recipe, which I haven’t written yet.
This vat, or at least jar of bourbon with bacon will sit in the fridge for a few weeks. I’m thinking I’ll do this tomorrow (Saturday, March 6th), and let it soak for 2-3 weeks. Hopefully any excess grease and fat will congeal and float to the top in the fridge. This will be skimmed away.
When the soaking is done, I’ll pour the liquid through a coffee filter. Probably two coffee filters. Twice. No fat, no chunks.
Then I’ll add this to the secondary fermentation.
Lastly, I will win.