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Christmas in Ireland

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Christmas in Ireland

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout


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


  • 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

Click to Print Recipe


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.