BeerSmith™ Recipes and Web Editor

Notes

-Maple syrup (best organic stuff I could find) goes in the secondary as to not stress the yeast out more, and so that most of the flavour does not come out during the violent fermentation. -While it is fermenting, I cook a couple pounds of smoked bacon (preferably from a butcher). I throw the cooling fat, and the crisp bacon pieces (after eating a couple!) into a container, where I throw in a couple cups of alchohol. I had a lot of scotch in my house the first time, so I used that. A cheap vodka would probably suffice. I let that sit for a week or two, turning the container every couple of days. Then I remove the bacon, shake it up, and then let the fat and the alchohol settle out. Once a fat layer is floating above an alchohol layer, I freeze it, and try the best I can to remove the bulk of the fat. Once there is only a small amount of fat left, I use coffee filters to strain the rest. The bacon infused alchohol goes into the bucket right as Im bottling.