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Old 03-02-2011, 01:39 PM   #11
Kahler
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Oct 2010
Astoria, NY
Posts: 357
Liked 24 Times on 17 Posts


Ditto on the curdle. If you let your car bomb sit too long, the baileys will curdle in your beer- i think its safe to assume that the same would happen if you added it to your recipe.

THis one sounds really freakin good. keep us posted.

 
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Old 03-02-2011, 05:54 PM   #12
Dashingmad
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Feb 2011
Rio Rancho, New Mexico
Posts: 6
Liked 3 Times on 2 Posts


So folks I couldn't wait any longer to hear how that previous recipe turned out as in 5 weeks we are having our Annual Irish Olympics so I had to get moving!

I took an all grain clone of Left Handed Milk Stout and tweaked it a tiny bit in BS for an extract brew. LHMS is one of my favorites and it's got a lot of depth in it. I taste a nice combination of a chocolate milk, roasted barley, tiny hint of coffee and nuts, maybe a illusion of Irish Cream Liqueur already there so in my book it's pretty close to an Irish Car Bomb but it just has a lot more flavor! It is "lacking" the Jameson so I will consider adding about 4 sticks of chopped and soaked vanilla in Jameson to the secondary.

Im just worried about having the vanilla or Jameson come through too much. Does anybody have experience with either of these in the secondary with a stout?

Here is the BS recipe:
Irish Car Bomb Milk Stout - Extract Converted - DME Base
Sweet Stout


Type: Extract
Date: 3/1/2011
Batch Size: 5.00 gal
Brewer:
Boil Size: 3.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.93 lb Dark Dry Extract (17.5 SRM) Dry Extract 55.56 %
0.66 lb Amber Liquid Extract (12.5 SRM) Extract 6.22 %
0.96 lb Carafoam (2.0 SRM) Grain 8.99 %
0.78 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.27 %
0.78 lb Roasted Barley (300.0 SRM) Grain 7.27 %
0.58 lb Chocolate Malt (350.0 SRM) Grain 5.45 %
2.15 oz Goldings, East Kent [4.00 %] (60 min) Hops 18.5 IBU
1.43 oz Goldings, East Kent [4.00 %] (10 min) Hops 4.5 IBU
0.99 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 9.24 %

(1) White Labs California Ale WLP001*

Beer Profile

Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.43 % Actual Alcohol by Vol: 0.65 %
Bitterness: 23.0 IBU Calories: 43 cal/pint
Est Color: 39.7 SRM Color: Color

Steep grains as desired (30-60 minutes)


*NOTES: LMK If you want my full notes but they are on paper so I would have to put into BS (I wish they had a good log and an Ipad app).

Actual OG: 1.072!
I did NOT do a starter and I am having thoughts I should add another vial of the yeast strain. Any thoughts here folks?

 
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Old 03-02-2011, 09:23 PM   #13
AlanS
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Jan 2011
Harrisburg, PA
Posts: 25

FYI, there's already a 10 page thread on this elsewhere in the forums. I just was bumping this one in hope that the OP had finished it.

http://www.homebrewtalk.com/f37/iris...-stout-133375/

 
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Old 03-03-2011, 06:14 PM   #14
Kahler
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Oct 2010
Astoria, NY
Posts: 357
Liked 24 Times on 17 Posts


I would have done a starter. If you dont see any action by tonight or tomorrow morning, pitch again.

Keep us posted. I'm seriously thinking about this one.

 
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Old 03-06-2011, 07:41 PM   #15
AlanS
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Jan 2011
Harrisburg, PA
Posts: 25

Well, I'll continue my threadjack. Racked to secondary Friday, and added the Jameson & vanilla mixture (smells amazing combined). I took gravity measurements prior to adding the mixture, but now when I bottle in a week or two, how will I be able to calculate my final ABV? Would the added Jameson alter it at all, or am I overthinking it and the normal method of OG - FG * 131 be fine?

 
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Old 03-14-2011, 07:50 PM   #16
bigben24
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Mar 2011
North Bellmore, ny
Posts: 26

baileys will def curdle, it does so just about instantly in an actualy car bomb. beer sounds extremely interesting.

 
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Old 03-22-2011, 12:50 PM   #17
AlanS
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Jan 2011
Harrisburg, PA
Posts: 25

Bottled on Sunday. I tasted the beer, and passed some around to friends who were helping me. It tastes incredible. When tasting, you get the Guinness up front, then a hint of Jameson, and then a vanilla aftertaste. It wasn't quite what I was looking for, but it's very good anyway. I'll let you know in about a month what it actually tastes like.

 
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Old 03-22-2011, 03:56 PM   #18
Kahler
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Oct 2010
Astoria, NY
Posts: 357
Liked 24 Times on 17 Posts


THanks for keeping us up to date.

 
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Old 03-24-2011, 06:00 PM   #19
Caramonta
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Apr 2010
Ponchatoula, Louisiana
Posts: 3

Quote:
Originally Posted by bigben24 View Post
baileys will def curdle, it does so just about instantly in an actualy car bomb. beer sounds extremely interesting.
I added a generic brand of Baileys to part of a batch of a Hefeweizen at bottling and it didnít curdle at all. Donít ask me why I did it but it came out pretty good. Maybe itís because I didnít add a whole lot but it was enough to change the flavor.

 
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Old 03-25-2011, 04:18 PM   #20
bigben24
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Mar 2011
North Bellmore, ny
Posts: 26

Quote:
Originally Posted by Caramonta View Post
I added a generic brand of Baileys to part of a batch of a Hefeweizen at bottling and it didnít curdle at all. Donít ask me why I did it but it came out pretty good. Maybe itís because I didnít add a whole lot but it was enough to change the flavor.
interesting. what made you choose baileys to throw in? the milkyness throws me off. guess to cream up a hefe a bit would make sense
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