Irish Car Bomb Stout

BigBrewHawk · Oct 26, 2012

And on a total side note- I'm a cook, and the chef that I work under is looking to make a unique product to sell in a local store. My idea was to take this home brew, which has good notes of chocolate, coffee, and vanilla, and reduce it and make it into a chocolate/hot fudge sauce for home brew stout sundaes!

sok454 · Oct 26, 2012

Awesome... sounds delish! Get it over to Galena and you could have a gold mine!

Akneebreeated · Oct 26, 2012

Subbed! New to homebrewing and it never even crossed my mind to mix whisky and beer....two things that I love oh so very much

WiseEyes · Oct 26, 2012

I dunno 16 oz of whiskey may be a little much. Im working on a similar recipe, but all-grain and would really like to hear how this turns out for you

sok454 · Oct 26, 2012

I'm sitting at actually closer to 20 oz... now that I think about it that might be a bit much for a 5 gal batch. I'll post my recipe I used in a sec.

sok454 · Oct 26, 2012

Here was my recipe and procedure. In the future I'll do things a bit different w LME and DME...

Recipe:
(My changes are in parenthesis)
5# Lite/Pale LME (6# Gold Midwest)
1# Chocolate Malt (1# BlackPrinz)
1# Crystal 60 (1# Extra Dark Crystal)
8 oz. Flaked oats (no change)
8 oz. Roasted Barley (Lightly Roasted)
1 oz. Fuggles Pellets (60 min)

OG was 1.060.

Procedure:

I steeped grains for about 40-45 minutes at 155-157.

Added LME (recommend putting LME in warm water for 30+ prior to aid in pouring) Had no scorching and no issues even though I added while on heat.

Added hops.

Boiled for 65-70 minutes.

Started yeast. Let sit for 15 minutes. Stired. Sit for another 15.

Used Rubbermaid container and ice for Ice bath. Added Kettle to container.

Temp readings were as follows:
150 after 5 minutes
117 after 12 minutes
90 after 15 minutes + 1 gallon of destilled water (put 2 gallons in freezer for 2 hours)

Transfered wort to fermenter. Added another gallon to get down to 70. Aerated a few times by pouring back and forth.

Pitched yeast.

Closed up. Added airlock. Moved to basement.

Temp was 67 ambient air. 70-72 on fermenter.

Next morning had airlock bubbles and placed fermenter in rubbermaid container with about 8-10" of water. Added 2 paritally frozen bottles to cool water.

I did take a taste while I was doing my OG test. Very sweet but much more tasty then I thought it would be. I am looking to add the whisky/beans in about 2 weeks.

Hoping to let it primary for 3 weeks. Then bottle and sit for another 2-3 weeks minimum.