Yield: 1 Servings
Measure | Ingredient |
---|---|
4 pounds | Mountmellick Irish Stout |
\N \N | Extract |
3 pounds | Munton & Fison Amber DME |
½ pounds | (2 cups) Crystal Malt (60 |
\N \N | Lovibond) |
¼ pounds | (1 cup) Black Patent Malt |
1 ounce | Bullion hops (bittering) |
½ ounce | Hallertau hops (finishing) |
1 pounds | Clover Honey |
12 \N | Inches Cinnamon sticks (or 6 |
\N teaspoon | Ground cin |
4 ounces | Ginger Root, freshly peeled |
\N \N | And grated |
2 teaspoons | Allspice |
1 teaspoon | Cloves |
4 \N | Rinds |
1 pack | WYeast #1084 Irish Stout |
\N \N | Yeast |
\N medium | Size oranges, grated |
Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool.
Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-¼ cups DME when fermentation completes. I haven't tried it yet but it smells great. I hope it will become a favorite. Enjoy.
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