Bourbon Bacon Beer

BAY OF PIGS:  Hogs for the Cause Team

Sunday, January 20th

Brew-BQ to batch the Bourbon Bacon Beer

Cleaning the equipment

A little pre brew relaxation

Boiling the water...Going for strike temp of 165 degrees to get a Mash temp of 158 degrees.  I hit it right on the nose.

Checking the temp...Still 158

Giving the mash a little stir with the brewery's namesake mash paddle...
since I can't hit the 3 iron, I might as well brew with it.

A close up of stirring the mash

After 75 minutes of mashing at 156-158 its time to vorlauf and get those first runnings going.

Brewery assistants helping out with a little stuck sparge.

 

 Spent grains after the sparge

6 Gallons of sweet wort boiling away; Action shot of adding the first round of hops .66 oz of Chinook

Relaxing while the 60 minute boil rolls on

15 minutes left in the boil, added the other .33 oz of Chinook hops 
and put the immersion chiller in to sanitize

The 6 gallon carboy cleaned and ready to go

 Massive rack of ribs and chicken...mmmmm

The photographer, "hoppy wife", doing a great job of capturing bafoonery...

3 Iron Brewmaster (a little drunk) after a full day of brew-BQing

Hoppy Wife trying to teach me how to use the DSLR

Cooling down the wort to pitch at 75 degrees... tin foil to keep out unsanitary stuff

Overall, this was a great brewing day.  The beer is fermenting very well, and I'll soon be adding the Bacon infused Bourbon to give it a nice sweet and smokey finish. 
Check back soon for more brewing updates.

Special thanks to all assistant brewers that day! It was a great time...