Recipe - Christmas In Ireland

4 pound Mountmellick Irish Stout
Extract
3 pound Munton & Fison Amber DME
One half pound (2 cups) Crystal Malt (60
Lovibond)
One fourth pound (1 cup) Black Patent Malt
1 ounce Bullion hops (bittering)
One half ounce Hallertau hops (finishing)
1 pound Clover Honey
12 Inches Cinnamon sticks (or 6
teaspoon Ground cin
4 ounce Ginger Root, freshly peeled
And grated
2 teaspoon Allspice
1 teaspoon Cloves
4 Rinds
1 pack WYeast #1084 Irish Stout
Yeast
md 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 11/4
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip