For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Christmas in Ireland

back to search Back to Search  Style Details 

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

Description:

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

Click to Print Recipe

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.

Source: