shortyjacobs got to it before me. When you drop the shot into an ACTUAL car bomb, it curdles quickly. Not sure what would happen on such a large scale, but at the same time, I am not willing to waste five gallons of beer on something that seems like it will ruin it.
If you want to do it, let me know how it turns out, but until then, I think it will just be debateable.
This discussion brings up a good point about what I'm trying to accomplish here. I am going for a beer with the flavor of an Irish Car Bomb, rather than an exact copy of an Irish Car Bomb in pre-mixed form. I want the flavor of whiskey to be present but not dominant. So, I'm shooting for 1 cup whiskey in 2.5 gallons of beer. However, I'm toying with the idea of doubling it. I might have to just adjust to taste in the bottling bucket.
I'm also trying to decide if this is the right amount of lactose for a good creamy and sweet taste. Should I keep it as is? Or should I reduce the crystal malt slightly and raise the lactose to 3/4 lb. in 2.5 gallons of beer?
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"Das Wort hat, ... als ich Wittenbergisch Bier mit meinem Philipp und Amsdorf getrunken hab, also viel getan..." - Martin Luther
On Deck: Belgian Single, All-Brett Beer Fermenting: Vespers Abbey Dubbel In Bottles: Strawberry Blonde, Summer Ale, Johann Gerhard's Butterscotch Porter, Terce Abbey Tripel, Compline Abbey Quad, Dragon's Tail Barleywine, Boyne Mead
This discussion brings up a good point about what I'm trying to accomplish here. I am going for a beer with the flavor of an Irish Car Bomb, rather than an exact copy of an Irish Car Bomb in pre-mixed form. I want the flavor of whiskey to be present but not dominant. So, I'm shooting for 1 cup whiskey in 2.5 gallons of beer. However, I'm toying with the idea of doubling it. I might have to just adjust to taste in the bottling bucket.
I'm also trying to decide if this is the right amount of lactose for a good creamy and sweet taste. Should I keep it as is? Or should I reduce the crystal malt slightly and raise the lactose to 3/4 lb. in 2.5 gallons of beer?
So the scientist in me is thinking, hmmm....this should scale, right? Especially since you are adding it to the bottling bucket?
Go buy a sixer of a stout that is similar to your homebrew, right? Get yourself an eyedropper or syringe or something else that measures small amounts.
1 cup of whiskey in 2.5 gallons is 8.4 mL in 12 ounces. So add around 8 or 9 mL of whiskey to your beer. Divide everything else by 26.7 and add that amount too. Taste. Adjust. Scale back up to 2.5 gallons.
At the very least, you can try adding 4 mL whisky to the beer, taste it, add 4 mL more, taste it, add 4 mL more, taste it, etc, to figure out when it becomes noticible and not overpowering, as I think the whisky flavor is going to be the toughest to get right as it's so overpowering normally.
Protip: 1 tsp is 5 mL...you can just add whisky in 1 tsp increments and see how much it takes.. To make the measurements really easy, for every 5 mL of whisky you add to a 12 ounce beer, add 1/2 cup of whisky to 2.5 gallons...(need 10 mL? that's around 1 cup)
Regarding Lactose: I just made a 5 gal batch with 1 lb, and it's very sweet. I'd say 1/2 lb of lactose in 2.5 gal should be fine, since you are going for that sweetness you get from the shot of Irish Cream...
__________________ Itchy Dog Brewery.
(As of 10-24-2011) Primary - Steppe 112 PA, 2x Monday RyePA Aging - None :-( On tap - Big Dog, Apfelwein, Steppe 112 PA
shortyjacobs....THAT WAS EXCELLENT!!!!!!! I think that is a great idea and this makes it a lot easier to test and experiment. I would definitely try this first if I were you. Please do and let us know how it works!!!
shortyjacobs....THAT WAS EXCELLENT!!!!!!! I think that is a great idea and this makes it a lot easier to test and experiment. I would definitely try this first if I were you. Please do and let us know how it works!!!
Aighty, you got me thinking. Once my Milch-Knochen (milk stout with Vienna) comes on tap, I'll experiment. It won't be for a few weeks though...need to open up room in the kegerator and carbonate...I will post up once I test.
__________________ Itchy Dog Brewery.
(As of 10-24-2011) Primary - Steppe 112 PA, 2x Monday RyePA Aging - None :-( On tap - Big Dog, Apfelwein, Steppe 112 PA
Ok I missed the point where you said you were doing 2.5 gallons so by my suggestion before I would be thinking ~3 cups of whiskey by the 1 oz to each 12 oz bottle. So if you doubled your cup idea like you are toying with your would be pretty close to what I am thinking anyway.
As for curdling, curdling happens due to a breakdown of the proteins around the lipids in a milk product. Since you are adding only lactose sugar you are only adding the sugar component of milk and not the part that would curdle. Curdleing s caused by a rise in acidity of the milk and changing the polarity balance making the protein bond together. For example when milk spoils and curdles this is caused by bacteria that ferment the lactose (lactic sugar) into lactase (lactic acid) causing an acidic environment and making the protein clump together.
Since you are adding only lactose and no milk protein there is nothing to curdle. Also it is more caused by the acidity of alcoholic liquids than the ABV itself.
So I would say you are safe from any curdling. I think this will be tasty probably start with ~1-2 cups of whiskey, you can always add more quite hard to take it away. But I wouldn't be surprised if at much as ~3-3.5 cups would be wonderful depending on taste. (2.5 gal. batch in mind)
1.50 oz Fuggles [4.50 %] (60 min) Hops 19.8 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 3.3 IBU
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
At Bottling
0.50 oz Vanilla Extract (Bottling 4.0 weeks) Misc
4.00 oz Dry Cocoa powder (Bottling 1.0 min) Misc
8.00 oz Jameson Whiskey (Bottling 1.0 min) Misc
Est Original Gravity: 1.066 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.36 %
Bitterness: 26.6 IBU
Calories: 242 cal/pint
Est Color: 32.6 SRM
Linear Mode
