Christmas in Ireland

Classification: stout, dry stout, holiday beer, extract

Source: Guy D. McConnell (uunet!ingr.com!b11!mspe5!guy) Issue #727, 9/19/91

I haven't tried it yet but it smells great. I hope it will become a favorite. Enjoy.

Ingredients:

4 pounds, Mountmellick Irish Stout Extract
3 pounds, Munton & 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, Allspice
1 teaspoon, Cloves
4 Grated rinds from medium size oranges
1 package WYeast #1084 Irish Stout Yeast

Procedure:

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.