so where kind of talking about a fortified beer here? One thing you might want to try is making a imperial milk stout with around a ABV 10% when fermenting half way thru lower the temp of the beer to a lager range and add lager yeast to the batch this helps with the creamy flavor then add a whisky syrup when done. this syrup is sold at Midwest supplies for there non-distilled liqueur kits all they are is a kit with turbo yeast and a little bottle of flavoring to make it taste like whisky or rum or what ever.
so where kind of talking about a fortified beer here? One thing you might want to try is making a imperial milk stout with around a ABV 10% when fermenting half way thru lower the temp of the beer to a lager range and add lager yeast to the batch this helps with the creamy flavor then add a whisky syrup when done. this syrup is sold at Midwest supplies for there non-distilled liqueur kits all they are is a kit with turbo yeast and a little bottle of flavoring to make it taste like whisky or rum or what ever.
My intent (and I think others also) was to try to get the flavors that you get with an irish car bomb without the high alcohol and mixing of drinks.
I just wanted some of the chocolate/cream/Jameson in a easy drinking stout. ABV was the least of my concern. I'd be surprised if mine surpassed 7%. From my initial tasting, I'm guessing it is in the upper 5, low 6% range. This allows the flavors to come out more without so much of the alcohol hotness. I'm also hoping that it'll be in good shape for St Patrick's day
My intent (and I think others also) was to try to get the flavors that you get with an irish car bomb without the high alcohol and mixing of drinks.
I just wanted some of the chocolate/cream/Jameson in a easy drinking stout. ABV was the least of my concern. I'd be surprised if mine surpassed 7%. From my initial tasting, I'm guessing it is in the upper 5, low 6% range. This allows the flavors to come out more without so much of the alcohol hotness. I'm also hoping that it'll be in good shape for St Patrick's day
So, how was the initial tasting???
Does this beer have hollywood supermodel potential or is it more of a last second prom date consolation prize?
Does this beer have hollywood supermodel potential or is it more of a last second prom date consolation prize?
Well, right now, the only test I've got is uncarbed and around 50-55 degrees. I'll tell you though, that pint picture I held up disappeared quickly though. Right now, I'd rank it right in around a 7-7.5. It might have too much sweetness for some, so I took a point off for that. It's not like Southern Tier's Creme Brulee stout, but you can tell it's a milk stout.
It's been in the bottle for a little over a week now. I'll probably try cracking open one at the end of the week to see how it's coming along.
Well, I've now had a chance to sample my Irish Car Bomb Stout (recipe below). It's good, but it didn't quite hit the mark for me. The base stout (without lactose, etc.) is smooth and easy-drinking with a hint of coffee. However, the Irish Car Bomb Stout (with all the additions) is not a dramatic change over the base stout. It is a wee bit sweeter with some dark chocolate in the aftertaste (and maybe just a bit of a tanginess). The whiskey flavor is just at threshold. It's a pleasant sweet stout, but it doesn't quite capture the Car Bomb flavor. For testing purposes, I made an Irish Car Bomb using the base stout and compared it to my own version, and it wasn't sweet or creamy enough.
When I do it again, I would increase the lactose and maybe the crystal malt, too. I may also dial down the chocolate a tad. If I were a bigger whiskey drinker, I may up that some as well.
Quote:
Originally Posted by chemnitz
I'm going to brew this one up tomorrow. Here's my final recipe:
This was very insightful... Anyone else have any results they'd like to share with us?
Chemnitz - I'm looking to brew this for the guy who got me my kegs for keggles. Any tips you'd add for someone like me who's not familiar w/ an actual irish car bomb? (Besides - drink up
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I don't have too many tips to give out, since my experiment was okay at best. As you see in the post above, I was disappointed with the results, and they did not improve with age.
So, you can try some of my advice above. Basically, if I made it again, I would want more creamy and sweet and less coffee and chocolate.
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HA I was totally thinking about this today so you read my mind. I was thinking about brewing this next. People say it taste like chocolate milk so just add whiskey.
I'm fascinated by this thread. If we were looking to increase the whiskey taste without increasing the ABV, couldn't we take more Jameson, boil off some of the alcohol and pitch more whiskey in the fermenter to get a stronger Jameson flavor?
I don't know how to handle the need to make it creamier, would more lactose do it?
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