Christmas in ireland
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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.
Recipe By : Serving Size:
File