Irish Car Bomb Stout Adam Boggs Cream Stout 5 Gallons IrishCarBombStout Start Mash 2:45 154F Recirculation 4:00 Sparge 4:25 162F End Sparge 5:45 Longest sparge yet! First-Wort Hops 4:50 Second Hops 6:15 Third Hops 7:00 Fourth Hops 7:10 Heat Off 7:35 End Chill 8:15 Pitch Yeast 8:30 Date Made 11/15/2008 1.068 Rack 11/23/2008 1.030 Added 2 Tbsp Vanilla extract and 2-1/2 cups Jameson Irish Whiskey Bottled 12/06/2008 1.020 Added additional 1/2 lb Lactose, 2 vanilla beans, and remainder of Jameson with bottling sugar. 10lbs English Marris Otter Malt 1lb Roasted Barley 1/2lb Chocolate Malt 3/4lb Flaked Oats 1lb Flaked Barley 1/2lb Special Roast Belgian Coffee Malt 6cups Cold-brewed coffee (6-tbsp coffee) 1cup Green And Black's Organic Cocoa Powder 1/2oz UK Kent Goldings Hops Pellets 5.5% ALPHA (First Wort) 1/2oz UK Kent Goldings Hops Pellets 5.5% ALPHA (Bitter) 1/2oz Fuggles Hops Pellets 4.7% ALPHA (Flavor) 1/2oz Fuggles Hops Pellets 4.7% ALPHA (Aroma) 1lb Lactose 1vial White Labs Irish Ale Yeast WLP004 Added Lactose, Cocoa, and Coffee to last 5 minutes of boil. Unexpectedly high extraction, possibly due to mixing mash while mashing in, which I don't normally do. Added 2 Tbsp gypsum to hot liquor and a pinch of irish moss toward end of boil as well. Added 2 Tbsp vanilla extract and 2-1/2 cups Jameson Irish Whisky at first racking. Added additional 1/2 lb Lactose, the seeds from 2 vanilla beans, and the remainder (1/2 c?) of the Jameson to the bottling sugar mixture. Bottled with 2/3 cup corn sugar. Somewhat worried about high bottling gravity, but wanted to give it time to condition for the Mountain Sun Stout Month Competition.