Sunday, September 29, 2013

Double Rye Bacon Whiskey Stout

Yup. You read that right.

This batch was slated to be a pretty standard but most likely delicious Rye Stout, kinda like an oatmeal stout but a bit spicier due to the character of the Rye.  Then I got to thinking about how I added Rye whiskey to my last Rye ale to great affect.  Then I got to thinking about how a Thanksgiving or so ago my cousin and I made some bacon infused bourbon.  Then I got to thinking I wouldn't mind having to eat an entire package of bacon just so I could use the grease.  And so was born the Double Rye Bacon Whiskey Stout.

I tweeted my intentions before brew day and Pog made absolutely sure thats what I wanted to do.  No 'yes' men in the Blue Zoo, we call it how it is.  Pog could not overcome my dedication to bacon though so I powered forth.  Can't wait for the first taste to see who was more wise this time around.  I'm a bit concerned...Pog's palette is renowned, but so is my homebrew track record.  Hashtag Thunderdome.

I think this one's going to be real smooth.  On the malty side with only 1oz of mellow Warrior hops to balance things out.  Early fermentation was energetic.  Luckily I got up early today to meet dad for 9-holes and caught things just starting to get into the airlock and clog things up.  Had to quickly make some sanitizer and get a blow-off set up before I left.  Hopefully it wasn't too hasty and I got things cleaned up enough.

Saturday evening I decided I might as well also make the whiskey even though I won't need it for a week or so.  Pretty easy to make, just cook up a full package of bacon to ensure you get a good amount of the grease/fat.  Once its all cooked up, let the grease cool a bit and then add it to the whiskey.  Give it a few hours, periodically swirling it around so that it mixes up otherwise it separates pretty quickly and you don't get as much actual 'infusion'.

Then you put it in the freezer overnight so the grease solidifies/freezes while the whiskey stays liquid.  Then all you need to do is strain the whiskey back into a container.  I usually just use a coffee filter.  Its slow going but works the best I think.

This one will probably be ready mid/late Fall and depending on the timing I may just hold off on it and bottle it for Thanxmas since we'll be in Hawaii for half of November anyway.  Aloha.

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