A honey nut lager. I poured it slow and sloppy to see the head
Prepare Bacon Extract
6 oz Cooked Bacon Bits with all the fat removed, just the meat.
8 oz Bourbon.
Cook bacon on wire rack with no seasoning. After cooking bacon, pat bacon dry. Pick out all fat. Save crispy edges and meat until you have 6 ounces. Place in sanitized 12 ounce jar and add bourbon. Shake. Store until bottling.
3 lbs Light DME
3lbs Dark DME
1/2 oz Northern Brewer Hops (60 min)
1/2 oz Northern Brewer Hops (15 min)
2 tsp Chipotle Powder (15 min)
2 tsp Black Pepper (15 min)
2 tsp Garlic Powder (15 min)
2.5 lbs Honey (Flame out)
8 oz Maple Syrup (Flameout)
Saflager W34/70 Lager Yeast
1 oz Northern Brewer Hops (secondary)
3lbs Dark DME
1 oz Northern Brewer Hops (60 min)
1 oz Citra Hops (60 min)
6.5 oz Peanut Butter Powder (Flame Out)
Chocolate mint wine. The mint was too strong, kind of taste like an off brand thin mint where you can barely taste the chocolate cause the mint is so strong. Less mint leaves next time
My first attempt at chocolate mint wine.
A real simple recipe for my first try. 5 quarts chocolate mint leaves, 10lbs cane sugar, ec-1118. SG 1.093 FG 1.015 10% abv
I steamed the mint leaves in a canner and left it till cool before opening to try and capture the chocolate taste. All my efforts were for not as my basement smelled like chocolate for a week. It tastes like it used to have chocolate in it. The mint was a bit strong, but really tasty. I think i’ll just boil as usual for the leaves next time.
For this time i’m made up for the extra mint with extra chocolate. I was going to use 4oz cocoa powder but i used all 8oz. I also threw in a half pound of milk sugar and 5 campden tablets.
The mint grows fast from march till november, The leaves will grow back in a week after i pick them. If i can perfect this recipe, I can make it for $10. $20 for fancy yeast and cocoa.
Will bottle Christmas eve
Starting gravity 1.126 to finish at 1.004. Sixteen percent alcohol. Not sweet, not dry. Going to bottle it friday/saturday
My next Recipe
5lbs Oranges (zest & juice)
1/2lb Milk Sugar
2 Vanilla beans split
Bohemian Lager Yeast
5 oz cane sugar