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