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Irish Christmas Stout

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Irish Christmas Stout

back to search Back to Search  Style Details 

Beer Style: Christmas/Winter Specialty Spiced Beer  (21B)
Recipe Type: extract
Yield: 5 US gallons

Christmas/Winter Specialty Spiced Beer


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

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.