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Home Brew Forums > Home Brewing Beer > Extract Brewing > Irish Car Bomb Stout
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Old 11-16-2011, 02:29 AM   #111
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Try this recipe: Bourbon Barrel Old Ale - Beer Recipe Kits - Brewing Ingredients

Then just work on the lactose/Bailey's bit. This ale is on my Christmas list

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Old 12-20-2011, 07:18 PM   #112
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Originally Posted by reifer1 View Post
Well...life got in the way and finally bottled it this last Sat. I think I may crack open a couple on Thanksgiving. I'll let you know then.
Well...the eeatly tasting at Thanksgiving...not so good. Wasn't carbonated enough nor was it very tasty.

Had a couple more this last weekend...and much better. Vanilla is defintely there with just a hint of the whiskey in the cheeks. Hoping that it gets even better with a little more time.

Happy Holidays everyone!!!
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Old 12-28-2011, 05:31 AM   #113
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Old 12-28-2011, 05:34 AM   #114
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this is my new task

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Old 01-13-2012, 06:25 AM   #115
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So I'm looking to attempt this this weekend with an Irish Stout Kit I bought last weekend. I bought Jameson and Vanilla Extract for secondary fermenting. Any thoughts on this? Should I add anything?

Specialty Grains
.75lb Roasted Barley
.25lb Black Malt
.25lb Chocolate Malt
.50 Crystal Male

Extract
3 lb Briess CBW Pilsen Light DME
1 lb Briess CBW Traditional Dark DME

Hops
1oz Cascade Pellet

Yeast
1 packet Danstar Nottingham

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Old 01-17-2012, 01:57 AM   #116
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Based on a LHBS recommendation, I've got a 375mL bottle of Jameson soaking in with a vanilla bean I sliced up and some oak chips to add to the secondary. I figure I'll let it soak for a week or so and add it when I transfer to secondary.

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Old 01-21-2012, 08:26 PM   #117
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When did you add the Vanilla, I'm planning on brewing on Sunday. Luckily I can play around with a bunch of post-primary iterations from the many 1 gal Carboys I've collecter over the past year.

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Old 01-22-2012, 06:57 PM   #118
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I cut up the beans and am soaking them in Jameson. I will be adding it to the secondary later today.

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Old 02-02-2012, 08:03 PM   #119
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HOME BREW RECIPE:
Title: Car Bomb

Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons
Boil Size: 3 gallons
Efficiency: 75%

STATS:
Original Gravity: 1.08
Final Gravity: 1.023
ABV (standard): 7.46%
IBU (tinseth): 36.7
SRM (morey): 40

FERMENTABLES:
3 lb - Dry Malt Extract - Dark (56.07%)
0.75 lb - Milk Sugar (14.02%)
0.5 lb - CaraFoam (9.35%)
0.4 lb - Caramel / Crystal 60L (7.48%)
0.4 lb - Roasted Barley (7.48%)
0.3 lb - Chocolate (5.61%)

HOPS:
1.5 oz - Golding (AA 3) for 60 min, Type: Pellet, Use: Boil
1 oz - Golding (AA 3) for 10 min, Type: Pellet, Use: Aroma

OTHER INGREDIENTS:
3 oz - Vanilla Beans, Type: Spice, Use: Secondary
2 oz - Whiskey, Type: Flavor, Use: Bottling
4 oz - Whiskey Soaked Oak Chips, Type: Flavor, Use: Secondary

YEAST:
White Labs - Irish Ale Yeast WLP004
Starter: No
Form: Liquid
Attenuation (avg): 71.5%
Flocculation: Med-High
Optimum Temperature: 65 F - 68 F


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-02-02 19:57 UTC
Recipe Last Updated: 2012-02-02 19:55 UTC

Based on all of the recipes I've been reading this is what I have come up with, the Vanilla Beans I will most likely soak in Jameson as well as the oak. Depending on how it is tasting at bottling I'll make a decision on the additional Jameson. Will be brewing this weekend for sure

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Old 03-06-2012, 03:43 AM   #120
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Default My interpretation...

I sought out to do an interpretation of the Irish Car Bomb based on the many recipes and thoughts expressed in this thread. Statistics and metrics are unavailable as I consistently fail to take adequate notes on my brewing adventures. Here’s my down and dirty; adjust to your needs!

Extract 5 Gallon Recipe

The Boil…

Specialty Grains: 8 oz. Black Malt & 8 oz. Caramel Malt 80L

In 3 gallons of water, steep specialty grains at 155 degrees for 30 minutes, remove, and bring to boil

Fermentables: 6 lbs. Dark LME

Flavor Addition: 1.5 lbs. Lactose

After boil, remove from heat and add fermentables and flavor addition, stir while adding to prevent scorching and to ensure fully dissolved, return to heat, and bring back to boil

Hops: 1 oz. Northern Brewer

At boil, add hops (in nylon bag), and boil for 60 minutes

The Primary…

Yeast: 11.5 grams Safale US-05 (Dry)

Cool wort, pour into primary fermenter, aerate, pitch yeast (rehydrated), seal, and wait 2 weeks!

The Secondary…

Flavor Addition: 2 oz. Liquid Pure Vanilla Extract; 2 oz. Liquid Oak Essence; 1.5 oz. Cocoa Nibs

Gently rack wort on top of flavor additions, seal, and wait 2 weeks!

The Bottling…

Priming Sugar: 5 oz. Priming (corn) Sugar

Flavor Addition: 750ml [minus a shot or two ] Jameson Irish Whiskey

Boil priming sugar, let cool, and add to bottling bucket, add flavor addition, rack beer on top, gently stir, bottle, and wait 3 weeks!

The Result…

AMAZING beer that doesn't disappoint! Dark, roasted sweetness (chocolate and vanilla flavors) with notable hints of oak and (not overpowering but yet noticeable) Jameson Irish Whiskey!

I bottled in 22 oz Bombers [get it ] with black caps. Brewed for a St. Patrick’s Day party…however, I will be keeping some in reserve for my private consumption!

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