Christmas in ireland

Yield: 1 Servings

Measure Ingredient
4 pounds Mountmellick Irish Stout
Extract
3 pounds Munton & Fison Amber DME
½ pounds (2 cups) Crystal Malt (60
Lovibond)
¼ pounds (1 cup) Black Patent Malt
1 ounce Bullion hops (bittering)
½ ounce Hallertau hops (finishing)
1 pounds Clover Honey
12 Inches Cinnamon sticks (or 6
teaspoon Ground cin
4 ounces Ginger Root, freshly peeled
And grated
2 teaspoons Allspice
1 teaspoon Cloves
4 Rinds
1 pack WYeast #1084 Irish Stout
Yeast
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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