So just a "big beer" with a lot of sugar.
You may get away with leaving the airlock in there, but if it clogs and blows off under pressure you will have beer everywhere. Much safer to make a blow off hose and not have to worry about it. After a day or two when the foam subsides then you can put an airlock back on.
Better safe than sorry.
yeah pretty much. here's the recipe. It's an Imperial Stout
4lbs dark syrup malt
6lbs dark DME
1/4lb black patent
1/2lb crystal
1/4lb chocolate malt
1/2lb roasted barley
1lb honey
1oz Challenger hops (60min boil)
1oz Cascade hops (30min boil)
1oz Cascade hops (15min boil)
Irish ale yeast (White Labs) or equivalent
Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min.
Remove grains and bring water to boil.
Dissolve all malt extract and honey, and return water to rolling boil.
Add hops according to schedule above for total 60min boil time.
Add Irish moss at final 15min.
Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF.
I bastardized it a little. I subbed 1 lb of dark brown sugar for the 1 lb of honey. It's gonna be my "Little Irish Bastard"