- 1 lb thick-cut, high quality bacon
- 1/2 cup brown sugar
- 1/4 cup + 2 tbsp beer (I used Crème Brule Imperial Stout)

- Preheat oven to 400 degrees.
- Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
- Line a rimmed baking sheet with aluminum foil.
- Place a wire cooling rack on top.
- Place the pieces of bacon on top of the rack, overlapping if necessary.
- Place in oven and cook for 10 minutes.
- Remove from oven and brush one side of the bacon with the beer syrup.
- Flip, and coat the other side with the syrup as well.
- Return to oven and cook for 10 minutes.
- Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
- Cool on wire rack for at least 1 hour before serving.

**Yeast Starters Made With DME**

At last night’s meeting, one of our members asked about the mixing proportions for yeast starters made from dry malt extract. And the way he posed the question suggested he wanted the answer in terms of volumetric measurements (i.e., quarts of water and cups of extract). That restriction pretty much guarantees that the answer must be approximate because the volume taken by a cup of dry extract will depend on how tightly that very fine powder is packed in the measuring cup. But we’re not talking brain surgery here, so here’s a workable answer.

I weighed a cup of dry extract using a digital scale and got 0.34 pounds. That agrees quite well with other estimates I found on the web. And according to the table provided with Beersmith brewing software, light dry extract will produce 44 point-gallons per pound. That is to say, a pound of DME dissolved in a gallon of water will have an SG of 1.044. Therefore, one cup (0.34 pounds) of DME will produce about 0.34 x 44 = 15 point-gallons, and dissolving a cup of DME in a gallon of water will yield an SG of about 1.015. Concentrating that same cup of DME in a quart of water will yield four times the number of points for an SG of 1.060. Using this same approach yields the following table for one-quart starters. If you make bigger starters (2 qt., 3 qt., or whatever), just multiply the amount of DME by 2, 3, or whatever, and you’ll get the same result.

Cups of DME / Resulting SG

- one quarter / 1.015
- one third / 1.020
- one half / 1.030
- two thirds / 1.040
- three quarters / 1.045
- whole cup / 1.060

And by the way, plugging these quantities into brewing software does indeed give the same answers. If you try it for yourself, just remember that a cup of DME only weighs about a third of a pound, and your brewing software probably doesn’t accept inputs in terms of cups. You’ll have to scale accordingly.

Dave

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