Irish Car Bomb Stout

[smmcdermott]

shortyjacobs got to it before me. When you drop the shot into an ACTUAL car bomb, it curdles quickly. Not sure what would happen on such a large scale, but at the same time, I am not willing to waste five gallons of beer on something that seems like it will ruin it.

If you want to do it, let me know how it turns out, but until then, I think it will just be debateable.

 

[chemnitz]

This discussion brings up a good point about what I'm trying to accomplish here. I am going for a beer with the flavor of an Irish Car Bomb, rather than an exact copy of an Irish Car Bomb in pre-mixed form. I want the flavor of whiskey to be present but not dominant. So, I'm shooting for 1 cup whiskey in 2.5 gallons of beer. However, I'm toying with the idea of doubling it. I might have to just adjust to taste in the bottling bucket.

I'm also trying to decide if this is the right amount of lactose for a good creamy and sweet taste. Should I keep it as is? Or should I reduce the crystal malt slightly and raise the lactose to 3/4 lb. in 2.5 gallons of beer?

 

[shortyjacobs]

This discussion brings up a good point about what I'm trying to accomplish here. I am going for a beer with the flavor of an Irish Car Bomb, rather than an exact copy of an Irish Car Bomb in pre-mixed form. I want the flavor of whiskey to be present but not dominant. So, I'm shooting for 1 cup whiskey in 2.5 gallons of beer. However, I'm toying with the idea of doubling it. I might have to just adjust to taste in the bottling bucket.

I'm also trying to decide if this is the right amount of lactose for a good creamy and sweet taste. Should I keep it as is? Or should I reduce the crystal malt slightly and raise the lactose to 3/4 lb. in 2.5 gallons of beer?

So the scientist in me is thinking, hmmm....this should scale, right? Especially since you are adding it to the bottling bucket?

Go buy a sixer of a stout that is similar to your homebrew, right? Get yourself an eyedropper or syringe or something else that measures small amounts.

1 cup of whiskey in 2.5 gallons is 8.4 mL in 12 ounces. So add around 8 or 9 mL of whiskey to your beer. Divide everything else by 26.7 and add that amount too. Taste. Adjust. Scale back up to 2.5 gallons.

At the very least, you can try adding 4 mL whisky to the beer, taste it, add 4 mL more, taste it, add 4 mL more, taste it, etc, to figure out when it becomes noticible and not overpowering, as I think the whisky flavor is going to be the toughest to get right as it's so overpowering normally.

Protip: 1 tsp is 5 mL...you can just add whisky in 1 tsp increments and see how much it takes.. To make the measurements really easy, for every 5 mL of whisky you add to a 12 ounce beer, add 1/2 cup of whisky to 2.5 gallons...(need 10 mL? that's around 1 cup)

Regarding Lactose: I just made a 5 gal batch with 1 lb, and it's very sweet. I'd say 1/2 lb of lactose in 2.5 gal should be fine, since you are going for that sweetness you get from the shot of Irish Cream...

 

[chemnitz]

Excellent advice! Thanks.

 

[smmcdermott]

shortyjacobs....THAT WAS EXCELLENT!!!!!!! I think that is a great idea and this makes it a lot easier to test and experiment. I would definitely try this first if I were you. Please do and let us know how it works!!!

 

[shortyjacobs]

shortyjacobs....THAT WAS EXCELLENT!!!!!!! I think that is a great idea and this makes it a lot easier to test and experiment. I would definitely try this first if I were you. Please do and let us know how it works!!!

Aighty, you got me thinking. Once my Milch-Knochen (milk stout with Vienna) comes on tap, I'll experiment. It won't be for a few weeks though...need to open up room in the kegerator and carbonate...I will post up once I test.

 

[mitch171]

Ok I missed the point where you said you were doing 2.5 gallons so by my suggestion before I would be thinking ~3 cups of whiskey by the 1 oz to each 12 oz bottle. So if you doubled your cup idea like you are toying with your would be pretty close to what I am thinking anyway.

As for curdling, curdling happens due to a breakdown of the proteins around the lipids in a milk product. Since you are adding only lactose sugar you are only adding the sugar component of milk and not the part that would curdle. Curdleing s caused by a rise in acidity of the milk and changing the polarity balance making the protein bond together. For example when milk spoils and curdles this is caused by bacteria that ferment the lactose (lactic sugar) into lactase (lactic acid) causing an acidic environment and making the protein clump together.

Since you are adding only lactose and no milk protein there is nothing to curdle. Also it is more caused by the acidity of alcoholic liquids than the ABV itself.

So I would say you are safe from any curdling. I think this will be tasty probably start with ~1-2 cups of whiskey, you can always add more quite hard to take it away. But I wouldn't be surprised if at much as ~3-3.5 cups would be wonderful depending on taste. (2.5 gal. batch in mind)

 

[PSmurf78]

started an attempt at this today.

Ingredients

Amount Item Type % or IBU
3.00 lb Dark Dry Extract (17.5 SRM) Dry Extract - 23.81 %
3.00 lb Pale Malt (2 Row) UK (3.0 SRM) - 23.81 %
3.00 lb Vienna Malt (3.5 SRM) - 23.81 %
1.00 lb Chocolate Malt (350.0 SRM) - 7.94 %
1.00 lb Oats, Flaked (1.0 SRM) - 7.94 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) - 3.97 %
0.10 lb Black (Patent) Malt (500.0 SRM) - 0.79 %

Hops

1.50 oz Fuggles [4.50 %] (60 min) Hops 19.8 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 3.3 IBU

2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

At Bottling

0.50 oz Vanilla Extract (Bottling 4.0 weeks) Misc
4.00 oz Dry Cocoa powder (Bottling 1.0 min) Misc
8.00 oz Jameson Whiskey (Bottling 1.0 min) Misc


Est Original Gravity: 1.066 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.36 %
Bitterness: 26.6 IBU
Calories: 242 cal/pint
Est Color: 32.6 SRM

 

[ara35]

Did anyone brew this yet???

 

[chemnitz]

I'm going to brew this one up tomorrow. Here's my final recipe:

7.5 lb. 2-row
1 lb. crystal 60
.75 lb. black roasted barley 500L
.25 lb. chocolate malt
2 oz. Williamette (4.8%) @ 60 minutes

Yeast: Nottingham

Mash at 150 degrees.

At bottling time, I'll bottle half of the batch as-is. I'll add a potion to the other 2.5 gallons, consisting of:

1 to 2 cups whiskey (still need to do an experiment)
4 oz. de-oiled chocolate pieces
1/2 oz. vanilla extract
1/2 lb. lactose

I'll post my tasting notes (of both the plain and the souped-up versions) as soon as it is ready!

 

[smmcdermott]

Nice, I am excited to see how it comes out.

 

[PSmurf78]

I've got mine in a secondary to age a bit. In about a week, I'll add my slurry mix of cocoa powder, toasted oak chips, 1/2 a vanilla bean and about 6 oz of Jameson.

 

[ronaldo_fanbelt]

Awesome guys, I still wanna know how this one comes out.

 

[CarsonCE]

I don't mind being a guinnea pig for this, but the latest recipes are for all grain. Does anyone have an extract + specialty grains recipe suggestion?

 

[chemnitz]

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.

 

[midfielder5]

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.

for a partial mash --- the hops could also need adjustment because of boil size and hop utilization. This is a good how-to
http://www.beersmith.com/blog/2008/06/03/converting-all-grain-recipes-to-malt-extract/

 

[CarsonCE]

My next scheduled brew day is next Friday, 01/22 (if I can wait that long, if not it will be this Saturday) so I've got a little time to narrow down the recipe. I've got to finish my kegerator sometime this weekend as well. Here is my current recipe:

7 lbs. dark malt extract (liquid)
10 oz. Roast unmalted barley
1/4 lb. Black Patent malt
1/4 lb. chocolate malt
1/2 lb. flaked barley
1/2 lb. domestic two-row malt
1/2 lb. medium crystal malt

1 oz. Target or Northdown hops (bittering)
1 oz. Northern Brewer hops (flavoring)
1/2 oz. Willamettes hops (finishing)

Wyeast #1084 – Irish Ale Yeast

Primary: as is (at least 1 week)

Secondary: Add-
½ oz. Vanilla extract
½ lb lactate
4 oz. Dry Cocoa powder
Wait at least 2 weeks

Move to keg: Add 8 oz. Jameson Whiskey

Wait 1 week

Force carbonate for 2 weeks using set and forget method.

Taste (not for the first time) and probably wait another two weeks. Repeat.

 

[Ridemywideglide]

I'm gonna give this a try with my NB oatmeal kit. Should get it cooked up this weekend.

 

[KhellendrosXS]

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.

 

[PSmurf78]

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.

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.

 

[Reno_eNVy]

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

 

[PSmurf78]

Aw, the text on my phone didn't show the period. That makes way more sense.

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

 

[KhellendrosXS]

Yep. I panicked a little bit when you said that.

My recipe is loosely based on BM's Guiness clone with the chocolate, lactose, and vanilla proportions from other recipies in the database. Its going to be my 5th AG and the first one Ive used Beersmith to get my style in line without relying on someone else.

 

[chemnitz]

I did an experiment today to determine how much whiskey to use. I added whiskey to a Left Hand Milk Stout and tasted it at different intervals. I think that the sweet spot was 15 mL whiskey for 12 oz. of beer. This gave a subtle whiskey flavor, which seemed right to me. If you really like whiskey, 20 mL produces a more dominant flavor. So, I've decided to add 1.5 cups of whiskey to 2.5 gallons of beer. That should have the effect that I'd like.

 

[Ridemywideglide]

I've been doing some research tonight, dropped a couple bombs and ruined a couple glasses of beer...

I am right on with you at 17ml of Jameson... Now I'm using a sweet stout to experiment with, so take that into account, but I have added 3 heaping teaspoons (table variety, not measured) of lactose and it's got the sweetness, maybe a tad too much, but it's not giving it the "milk" or cream aspect..

My latest try was 15ml Jameson, 3 heaping tsp lactose, 1/4 tsp (measured) cocoa powder and 1/4 tsp (1.25ml) mexican vanilla extract.

What I got was drinkable, but sweet, and not on the mark.. Just not picking up the cream flavor. I'm sure it would help if I had a bit more authentic stout to start with, and maybe that's where creaminess needs to come from..

Anyhow.. All in the name of science.. I'll be "experimenting" for a few hours..


On edit:

Also, my method was to take all the above ingredients, except the whiskey, and put them in a small amount of water and microwave it for 30-45 sec to get it all disolved, the add the Jameson, then add to my beer..

 

[mrcoldone]

HAs anyone brewed this and have a solid recipe? This really sounds tasty!

 

[PSmurf78]

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).

 

[shadowmage36]

I just brewed up my base stout on Saturday. Here's the recipe:

6.6 lbs light LME
1 lb roasted barley (steeped 1/2 lb for 30 min @ 150, steeped 1/2 lb at 150 for 20 min)
1 lb Chocolate malt (steeped 1/2 lb for 30 min @ 150, steeped 1/2 lb at 150 for 20 min)
2 cups rolled oats (steeped @ 150 for 30 min with malts)
~1 oz Fuggles pellets @ 60 min
~0.5 oz Fuggles pellets @ 15 min
~0.5 oz Fuggles pellets @ 5 min
Irish moss and bentonite @ 15 min
Cool to 90, added 3 gallon boil mixture to 2 gallons cold water in 6.5 gallon carboy, pitched Nottingham.
O.G. ~1.050.

Tasted pretty good going in, I'm looking forward to tasting this one when it's done. I'll probably leave it in primary for a month, then go to secondary and start monkeying around with getting a good flavor. Incidentally, the reason for 2 different steeping times was that SWMBO realized partway through that we weren't going to get the color we needed, so I had to run back to the LHBS and get more steeping grains. Hooray shenanigans! It still turned out pretty tasty, though, so I'm not worried. I watch this thread with bated breath...

 

[Ridemywideglide]

I brewed my base yesterday, it's not extract, but it's as follows;

6.5#'s Maris Otter
2#'s Chocolate Malt
1#'s Flaked Oats
8oz's Crystal 120
8oz's Roasted Barley
1oz Glacier @60 min
Irish moss at 10min
Nottingham yeast.
Ended with ~5.6g in the carboy @ 1.051 OG

I ended up with about 18qt mash-in... I get al the grain in there, dump in my water, LEAK!!!.. The damn washer blew out going through the side of the cooler.. Quickly dump it all into the spare BK, off to home depot.... Run around trying find a 1 day solution, get back to the house, mash still sitting at 153 suprisingly (or so I thought).. Slap the repair in the cooler, stick the valve back on the outside, and go to dumping back into the cooler (45 minutes in at this point) when my leg starts burning.. DAMN!!! Forgot to CLOSE the valve in my rush to get it all back together... Didn't lose much..
Get a good stir on it, check the temp... 143.. DAMN!!! Check beersmith to get a correction amount.. Another 3 quarts or boiling water...
Settled in at ~153 finally... Then gave it a 90 minute mash.. WHEW!!!! Glad that's over..
Got 3.6g of 1.065 first runnings.. Then sparged up to 7.75, pre-boil was 1.042. First almost stuck sparge, I guess due to the Oats.

Took a half a quart off the end of the sparge to use as a starter. Saved another quart in the keezer for the next batch. It was down to 1028 bit I think I can boil it down next time to get it back up.. After rousing the yeasties in water for a half hour, I tossed them in ~3/4 quart runnings and left it overnight. Was churning like mad this AM, so into the carboy it went. I'll check it again in a month.
Then I'll get to playin with carbomb extras..

 

[Bdogg]

Wacky. Maybe a gallon of my upcoming stout will incorporate this somehow. I like it!