Irish Stout Irish Car Bomb Stout

[markus2982]

Going to brew this up tomorrow with my Dad and bro-in-law. Can wait cause this sounds amazing. The people at our local brew store were all intrigued.

 

[markus2982]

Can't wait to try

 

[markus2982]

For it all bottled up. Tried a bit...DELICIOUS!!!

 

[Johnnyhamer]

Guess this is going to be next. Never brewed a stout or porter. Thoughts on adding lactose? If so, how much? Thanks

 

[brewbob52]

I'm real new to the brewing scene, but this recipe looks like something doable and very drinkable.....Heading out for the ingredients, wish me well....Brewbob52

 

[sok454]

I did extract w this and whisky and vanilla. Was my first beer. One of the guys in my beer club really liked it. My layman friends are scared if it.

 

[markus2982]

Definitely a great early brew. Ours have been aging in the bottle for a month and it really is getting better with age.

 

[markus2982]

This has now been aging for about 1 1/2 months. It is aging BEAUTIFULLY. This can go quick.

 

[sok454]

I still have about 6 from October. Haven't tried them for months But the beer judge in my brew club liked it.

 

[everythingadam]

Getting together ingredients for this beer now. Very excited. This will be my first time straying from a published, tried and true recipe. My question is this: How does the Jameson affect the amount of fermentables, and in turn, how much priming sugar have you all (who are bottling) add when you bottle?

Adam

 

[sok454]

Well I added my whisky at time of bottle. I wouldnt think it would add anything other than increase the alcohol level.

 

[wilsojos]

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

 

[Wreck99]

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.

 

[BrewCityBaller]

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!

 

[Wreck99]

Hops are in original packaging.

 

[BrewCityBaller]

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.

 

[Wreck99]

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!

 

[Parkbrew]

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

 

[BrewCityBaller]

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".

 

[Parkbrew]

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!,,,,,,,


Sent from my iPad using Home Brew

 

[Wreck99]

Brewed last night, in primary now bubbling away. Looking forward to this one. Ended up just using 1.5oz Goldings to keep the IBUs in the 30s and in range for the style of beer according to BeerSmith.

 

[marks3]

Hey guys,

I just joined this forum, but Google has lead me to it many times in my past year of home brewing. I just brewed a Milk Stout for my wife and I's anniversary and my idea was to go for something like a milk stout with bailey's in it. I realize we can't really add Bailey's to it as discussed, but my original idea was to just 'recreate' the key flavors in baileys by adding a little almond extract, vanilla extract and maybe a super small amount of coffee.

After reading all this I am tempted to also use Jameson and oak chips, but what do you guys think about the use of almond extract and coffee?

 

[BrewCityBaller]

Hey guys,

I just joined this forum, but Google has lead me to it many times in my past year of home brewing. I just brewed a Milk Stout for my wife and I's anniversary and my idea was to go for something like a milk stout with bailey's in it. I realize we can't really add Bailey's to it as discussed, but my original idea was to just 'recreate' the key flavors in baileys by adding a little almond extract, vanilla extract and maybe a super small amount of coffee.

After reading all this I am tempted to also use Jameson and oak chips, but what do you guys think about the use of almond extract and coffee?

I think Vanilla and Jameson are the way to go, but adding oak, almond extract, and coffee doesn't sound like a good idea. I think you may end up with a muddle of flavors that don't really taste like much.

That's just my $0.02 though.

 

[marks3]

I think Vanilla and Jameson are the way to go, but adding oak, almond extract, and coffee doesn't sound like a good idea. I think you may end up with a muddle of flavors that don't really taste like much.

That's just my $0.02 though.

Yeah that makes sense, I was thinking of doing one or the other not all of them. So like a little vanilla extract, almond and coffee in secondary like maybe a week before bottling or going the whiskey route, but the whiskey route just seems like a better pair for even a sweet milk stout like mine.

Thanks for the feedback.

 

[horsepackage]

Question.. after the 2 weeks when u rack to a secondary could you just move to a corney.. add the Jameson vanilla mixture and allow it to age in the keg ?.. or should you age in a secondary carboy ?.. I'd imagine most of the fermentation would be done after the initial 2 weeks ?.. just curious

Cheers guys

 

[BrewCityBaller]

Question.. after the 2 weeks when u rack to a secondary could you just move to a corney.. add the Jameson vanilla mixture and allow it to age in the keg ?.. or should you age in a secondary carboy ?.. I'd imagine most of the fermentation would be done after the initial 2 weeks ?.. just curious

Cheers guys

That's what I do! Though I usually remove the chunks of bean from the mixture before I put it in the keg. Don't want it gummin up the dip tube or my draft system.

 

[horsepackage]

That's what I do! Though I usually remove the chunks of bean from the mixture before I put it in the keg. Don't want it gummin up the dip tube or my draft system.

Didn't think of that lol.. great call.. put it in the keg.. add a little gas.. bleed out the o2 and just let it go.. leave it in the fridge I assume ?

 

[BrewCityBaller]

Didn't think of that lol.. great call.. put it in the keg.. add a little gas.. bleed out the o2 and just let it go.. leave it in the fridge I assume ?

Usually I sanitize my keg, then purge to O2. Then I put the Jameson/vanilla mixture in first and then rack the beer on top of it. I figure it's a good way to mix everything up. Then I just let it sit. I think I have left it at home temp before, but I can't remember. I doubt if fridge vs. room will have much affect on the finished product.

If you have already kegged then I think just pouring the mixture into the keg will be just fine too.