Irish Christmas Stout
stout, spiced ale, christmas beer, holiday beer, spiced stout, extract
Source: Johnny Yen (email@example.com),
Here's a holiday stout I did that turned out beautifully.
Make the appropriate substitutions with what you have.
Note: The ginger will seem like too much at first-- there's a quarter
pound of it in there! But it mellows a lot as it ages, and blends with
the other spices. 8 weeks is recommended, but it is already quite good
at 4 weeks. I added nutmeg to the mix, too. Also, be very careful with
simmering the honey. It boils over very easily. Use a double boiler if
you have one, or improvise; put one pan in another, bottom one filled
with water. Or substitue the brown sugar you already have. Cheers!
- 4 pounds, Mountmellick Irish Stout Extract
- 3 pounds, Munton and Fison Amber DME
- 1/2 pound (2 cups) Crystal Malt (60 Lovibond)
- 1/4 pound (1 cup) Black Patent Malt
- 1 ounce Bullion hops (bittering)
- 1/2 ounce Hallertau hops (finishing)
- 1 pound Clover honey
- 12 inches Cinnamon sticks or 6 teaspoons ground cinnamon
- 4 ounces Ginger root, freshly peeled and grated
- 2 teaspoons of Allspice
- 1 teaspoon Cloves
- 4 grated rinds from medium size oranges
- 1 package WYeast #1084 Irish Stout Yeast
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 1-1/4
cups DME when fermentation completes.