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-   -   Irish Car Bomb Stout (http://www.homebrewtalk.com/f68/irish-car-bomb-stout-159509/)

ErikHoppy 01-27-2010 02:18 AM

Irish Car Bomb Stout
 
5# Lite/Pale LME
1# Chocolate Malt
1# Crystal 60
8oz Flaked Oats
8oz Roasted Barley

1oz Fuggles Pellets (60min)

Nottingham Yeast

Steep the grains in 3 gallons water at 155 degrees for 30 minutes. Use cheese cloth or steeping bag. Remove grains and add LME and Fuggles hops. Return to heat, boiling for 60 minutes. Remove from heat, chill quickly and add 2 gallons cold water to assist chilling and achieve 5 gallon wort.

Transfer to primary, pitch yeast. Let this ferment for a good 2 weeks.

While wort is in primary, get real Vanilla beans, cut them the long way and then into 1/2" pieces, then soak them in 1-2 cups of Jameson (depending on how much you want the Jamie flavor to come through) shaking for ~30 seconds everyday for as long as your worts in primary. Letting it soak in Alcohol will release a lot of the flavors as Vanilla beans are soluble in alcohol.

After 2 weeks, combine the stout and vanilla whiskey mix into secondary and let it age for 2-4 weeks. With the added Jameson and vanilla, this is a fairly sweet stout with an IBU similar to Guinness Draught, but the added flavors from an Irish Car Bomb!

Voila!

ajwaka 10-14-2010 02:45 PM

Hey Erik - did you brew this? How were your results? Looking to brew this for a friend and I'm not too familiar w/ Irish Car Bombs..... I have no difficulty getting drunk so I've never ordered a drink w/ an extra shot in it ;)

AlanS 02-23-2011 02:51 PM

Sorry for bumping such an old thread, but I just wanted to say that I've got this going at the moment (kind of). I took the easy route, and picked up a Guinness draft clone recipe from Austin Homebrew, it's currently bubbling away in primary. I have a bottle containing 2 cups of Jameson and 2 tsp of vanilla extract (my grocery didn't have vanilla beans, probably negating the need to soak in Jameson, but I did anyway). Have there been any successes with this recipe? I'm debating adding some cocoa powder to simulate the chocolate flavor you get from a carbomb, but I think the malts in the Guinness might take care of it.

ajwaka 02-27-2011 12:44 PM

Alan - I'd sure appreciate any input you got once it's complete. I owe a buddy of mine some brew - and this was his request. I'm not a Carbomb drinker - so any help from your results would be greatly appreciated!

Dashingmad 02-28-2011 04:26 AM

Andes Mint Chocolate Stout
 
Hey guys,

I love the idea of an Irish car bomb beer! It would be perfect for our annual Irish Olympics in April (41 days away). A: is that enough time to make this brew work using a keg to force carbonate or does it need to age for a while to blend all the flavors? B: how authentic is the taste and how many batches have you made?

Thanks and I also found want seems to be a good reciepe for something relavant. It's from ModernlifeisANDY here and the recipe is below.

Notes: he has cut the coco in half and used 10 bags of peppermint tea instead of the mint extract. All the rest can be found on the thread.

I made this beer as an attempt to give myself something a little darker and flavorful for the upcoming winter, but my fear is that it won't last much past November! This is a delicious dessert beer - the peppermint flavor is mostly aroma with a tiny kick on the back end complemented well by some hop spice. The beer pours black with a nice half-inch head that laces well and looks like chocolate milk that you've shaken up. Mouthfeel is creamy and thick, with a nice carbonation cushion. I know that a lot of people don't like mint with chocolate or mint with beer, but it's worth it!

Andes Mint Chocolate Stout

8 lbs. Pale 2-Row (UK)
1 lb. Flaked Barley
0.5 lb. Carafa III
0.5 lb. Crystal 40
0.5 lb. Chocolate Malt
0.5 lbs. Rice Hulls

1.75 oz. East Kent Goldings (4.5% AA) 60 min.

8 oz. unsweetened cocoa powder (last 5 of the boil)
2 tsp. pure peppermint extract at bottling/kegging time

Mashed at 156 for 60 minutes, batch sparge to 6.5 gallons for the boil.

Pitched one vial WLP004 Irish Ale yeast, no starter (definitely make a starter if the yeast isn't super fresh, but mine took it down to 1.016 just fine).

Comments welcome!

AlanS 03-01-2011 08:59 PM

Quote:

Originally Posted by ajwaka (Post 2685927)
Alan - I'd sure appreciate any input you got once it's complete. I owe a buddy of mine some brew - and this was his request. I'm not a Carbomb drinker - so any help from your results would be greatly appreciated!

Sure thing. I'm racking to secondary tonight (if my readings are good). I'm thinking the first weekend in April I'll crack one open, so stay tuned.

mrwizard0 03-01-2011 10:43 PM

I would love to make this too, but. Definitely want to see how it turns out. Why does it always have to take so long?! Keep us up to date

ajwaka 03-01-2011 11:47 PM

@Alan - thank ;)

@Dashingmad - my curiosity is piqued!!! That one may get made for next winter!

Mosesdanger 03-02-2011 02:13 AM

I think this is prob gonna be my next brew.

Does anyone have any thoughts on adding a lil baileys in secondary? Or adding some lactose to the boil to get the cream aspect?

Prob gonna use wyeast 1084.

AlanS 03-02-2011 12:25 PM

^ I'm a total rookie, but it's my understanding that adding Bailey's will curdle the mixture. That's why the Jameson/vanilla mixture is added, to simulate the flavours of the Bailey's, without actually adding it.

$0.02


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