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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