Christmas in Ireland

Title:
Christmas in Ireland

Yield:
1 Servings

Categories:
Beer,
Bread




Ingredients:





     4 lb Mountmellick Irish Stout


          Extract


     3 lb Munton & Fison Amber DME


   1/2 lb (2 cups) Crystal Malt (60


          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


       ts Ground cin


     4 oz Ginger Root, freshly peeled


          And grated


     2 ts Allspice


     1 ts Cloves


     4    Rinds


     1 pk WYeast #1084 Irish Stout


          Yeast


       md 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