smmcdermott
Well-Known Member
Nice, I am excited to see how it comes out.
For the recipe above, just replace the 2-row with the appropriate amount of extract. I don't have BeerSmith with me at the moment, but probably around 5 or 6 lbs. of LME would do it. The remaining grains can be steeped.
Heres my go at it. Just ordered from Rebel Brewer.
Prepare Ingredients for Mash
Amount Item Type
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain
2 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain
1 lbs Chocolate Malt (350.0 SRM) Grain
8.0 oz Roasted Barley (300.0 SRM) Grain
2.1 oz Acid Malt (3.0 SRM)
Boil Amount Item Type
60 min 2.50 oz Goldings, East Kent [5.00 %] (60 min) Hops
0 min 1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar
0 min 4.00 oz Cocoa Powder (Boil 0.0 min)
Secondary after 7ish days then add to secondary:
1/2 cup whiskey
4 oz bakers chocolate
.5 oz vanilla extract
Secondary for at least two weeks. Keg and force carb and let sit for four weeks before sampling.
I would be careful about using 5 oz of vanilla extract. Most receipes call for between 1/2 and 1 oz. I thought two beans was to much in a porter I made, which make me think 5 oz would be way overpowering.
It actually does say .5 oz. 5 ounces would be friggin ricockulous
Just came across this thread and I'm really interested. I may have to try it out myself.
chemnitz, I really like your recipe; looks like something I would do. I may have to try that one, but maybe make the roasted barley 0.25lb and chocolate malt 0.75 because too much roasted barley may add a coffee flavor which could clash with the desired Car Bomb flavors. Just kegged an Oatmeal Coffee Stout that uses 1lb of roasted barley for the coffee flavor instead of actual coffee (roughly 7.25% of the grist.) Someone who didn't know there wasn't real coffee added likely couldn't tell the difference. You're looking at closer to 8% of the grist. Just my $0.02
I'll know about mine in a week or so. Right now, it's sitting in the secondary with the cocoa, vanilla bean, and Jameson mixture, (oh and a slight amount of oak chips hopefully to enhance the Jameson flavor).
I'm going to attempt this as my first brew ever! Am I missing anything? Should I find an Irish Stout extract kit for my first brew instead?
Decided to get an extract rather than build a mash tun. I'll be steeping the rest of the grains for 30 minutes, then adding the extract and boiling for 60 minutes.Have you built your mash tun and have a big enough brew kettle?
Decided to get an extract rather than build a mash tun. I'll be steeping the rest of the grains for 30 minutes, then adding the extract and boiling for 60 minutes.
Sound correct?!
You won't need 6# of English Pale if you are using extract. 1# plus the other grains should cover it. Do you know how much extract you are planning to use?
I'm proud of you for being so courageous for your first brew, but if it doesn't turn out, don't be discouraged. This is definitely an experiment. Good Luck!
Final recipe changed a bit based on what the local homebrew store had available.
6# Light/Pale LME
1# Choco Malt (Smells divine!)
1# Crystal 60
8oz Flaked Oats
8oz Roasted Barley
1oz Fuggles pellets @60min.
Nottingham Yeast
ABV: 6.0 (plus the Jameson, oh boy!)
IBU: 15.6 (Aimed for high teens to match Guinness Draught)
Should be sweet: I'm excited to brew it this weekend!
for those who have attempted this, post some pics, let's see how it turned out. This idea sounds amazing!
What about using this??
Hmmm....you may be on to something there, feedbag...SWMBO and I had been thinking of going with a kahlua addition to mimic the bailey's, but that just might work better! We're already adding some Jameson's infused with vanilla, a bit of oak, and other flavors, but this just might eliminate the need to do that.
I haven't seen a discussion regarding yeast for this particular brew.
For stouts- in general- the "obvious" choice is probably the Irish Ale yeast (WLP 004).
I don't have that on hand, and might try S-04. heard good things about it on HBT for stouts. I have only used it for english pale ales.
Anyone?
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