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Old 06-12-2013, 01:59 AM   #71
sok454
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Dec 2011
chatham, il
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Well I added my whisky at time of bottle. I wouldnt think it would add anything other than increase the alcohol level.
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Started brewing October 2012 with the Irish Car Bomb Stout (extract)

June 2013 Moved to BIAB/Partial Mash

August 2013 Moved to Full Mash 5 Gal MT

August 2013 Russian Imperial Stout "Time Warp Tongue Tickler" won Gold at local brew competition. Only 12 weeks from brew date!!!

 
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Old 06-16-2013, 04:04 PM   #72
wilsojos
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Mar 2012
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I added mine to secondary so 99% of fermentation was complete. I carb stouts on the low side so less than 5 oz for 5 gallon

 
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Old 02-04-2014, 11:34 AM   #73
Wreck99
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Sorry to resurrect an old post, but looking into trying my hand at making this AG. I made a Dry Irish Stout from an extract kit and added Jamison to the secondary a couple years ago. It turned out awesome and everyone loved it. Looking to do as AG this time, and also improve the recipe by monkeying with the ingredients some.

How does this look?

7.0 LB - US 2-Row
1.0 LB - Roasted Barley
0.5 LB - Flaked Oats
0.5 LB - Chocolate Malt
0.5 LB - Crystal 60L

2.0 OZ - East Kent Goldings @ 60 mins

WYeast 1084 - Irish Ale

BeerSmith puts this at 1.050 SG, 39.3 IBUs, 5% ABV (before Jamison) which is in range for this style of beer.

While fermenting, will take 2 vanilla beans slit down the middle and soak in 2 cups of Jamison. When time to secondary, pouring beer over beans/jamison mixture to age for a couple of weeks before kegging.

Couple of questions though. I have some year old hops in the back of my fridge (~30F). I'd like to use if they are still good. If so, which would you guys suggest to use for this? I picked Kent Goldings. But I also have some Admiral, Magnum, Citra, Perle, and Tettnang. Don't want it to be too bitter, and didn't want the citra taste in this one. I can always purchase new stuff if another would be better for this.
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Old 02-04-2014, 03:03 PM   #74
BrewCityBaller
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Quote:
Originally Posted by Wreck99 View Post
Sorry to resurrect an old post, but looking into trying my hand at making this AG. I made a Dry Irish Stout from an extract kit and added Jamison to the secondary a couple years ago. It turned out awesome and everyone loved it. Looking to do as AG this time, and also improve the recipe by monkeying with the ingredients some.

How does this look?

7.0 LB - US 2-Row
1.0 LB - Roasted Barley
0.5 LB - Flaked Oats
0.5 LB - Chocolate Malt
0.5 LB - Crystal 60L

2.0 OZ - East Kent Goldings @ 60 mins

WYeast 1084 - Irish Ale

BeerSmith puts this at 1.050 SG, 39.3 IBUs, 5% ABV (before Jamison) which is in range for this style of beer.

While fermenting, will take 2 vanilla beans slit down the middle and soak in 2 cups of Jamison. When time to secondary, pouring beer over beans/jamison mixture to age for a couple of weeks before kegging.

Couple of questions though. I have some year old hops in the back of my fridge (~30F). I'd like to use if they are still good. If so, which would you guys suggest to use for this? I picked Kent Goldings. But I also have some Admiral, Magnum, Citra, Perle, and Tettnang. Don't want it to be too bitter, and didn't want the citra taste in this one. I can always purchase new stuff if another would be better for this.
I did this recipe all-grain a few weeks ago. I wanted to match Guinness as closely as possible to try and replicate a true car bomb. Mine looked like this:

6 lbs. Maris Otter
3 lbs. Flaked Barley
1 lb. Roasted Barley
1/2 lb. Lactose @ Flameout

2 oz East Kent Goldings @ 60min (5.6% AA)

This gave me a OG: of 1.046 and 33 IBU

I also soured a Guinness the week before and added it at flameout to help replicate that Guinness tang.

I had got this recipe from a handful of recipes for brewing a Guinness clone. All that being said, I think your recipe will be in the ballpark. As for the hops questions, how have they been stored? If they were in their original packaging then I believe they are flushed with nitrogen and should be fine. If you vacuum sealed them they should also be fine. IF they are just sitting in ziploc bags, I would toss them and get some new ones!

Hope that helps, let me know if you have any other questions!

 
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Old 02-04-2014, 03:20 PM   #75
Wreck99
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Hops are in original packaging.
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Old 02-04-2014, 04:02 PM   #76
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Then I am inclined to believe that they will be just fine to use. Maybe someone smarter than I could say otherwise, but I would use them in my own beer.

 
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Old 02-06-2014, 11:12 AM   #77
Wreck99
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Thanks for the feedback

Sadly, I was going to brew last night but we've been without power since yesterday now because of Nika. Will attempt this brew soon!
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Old 02-08-2014, 10:12 PM   #78
Parkbrew
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Oct 2013
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Sorry to ask a rookie question......how much sugar do you put in the bottling bucket at bottle time? Thanks.......


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Old 02-09-2014, 01:52 AM   #79
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Quote:
Originally Posted by Parkbrew View Post
Sorry to ask a rookie question......how much sugar do you put in the bottling bucket at bottle time? Thanks.......


Sent from my iPad using Home Brew
This is your new best friend: http://www.northernbrewer.com/priming-sugar-calculator/

It depends on how much beer you have, and what sugar you are using, but for 5 gallons of a sweet stout you want 3.23oz of corn sugar. In general, corn sugar is what is referred to as "priming sugar".

 
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Old 02-09-2014, 03:34 PM   #80
Parkbrew
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Oct 2013
Posts: 3

Quote:
Originally Posted by BrewCityBaller View Post
This is your new best friend: http://www.northernbrewer.com/priming-sugar-calculator/

It depends on how much beer you have, and what sugar you are using, but for 5 gallons of a sweet stout you want 3.23oz of corn sugar. In general, corn sugar is what is referred to as "priming sugar".
Thank you SOOOOO much!,,,,,,,


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