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Christmas In Ireland

breads

4 lb mountmellick irish stout
1 extract
3 lb munton & fison amber dme
1/2 lb (2 cups) crystal malt (60
1 lovibond)
1/4 lb (1 cup) black patent malt
1 oz bullion hops (bittering)
1/2 oz hallertau hops (finishing)
1 lb clover honey
12 inches cinnamon sticks (or 6
1 teaspoon ground cin
4 oz ginger root, freshly peeled
1 and grated
2 teaspoon allspice
1 teaspoon cloves
4 rinds
1 pkg wyeast #1084 irish stout
1 yeast
1 medium size oranges, grated

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. I haven't tried it yet but it smells great. I hope it will become a favorite. Enjoy. Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Yield: 1 servings

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