4 lbs Mountmellick Irish Stout Extract
3 lbs Munton and Fison Amber DME
.5 lbs (2 cups) Crystal Malt (60 Lovibond)
.25 lbs (1 cup) Black Patent Malt
1 lbs Clover honey
1 oz Bullion hops (bittering)
.5 oz Hallertau hops (finishing)
12 inches Cinnamon sticks or 6 teaspoons ground cinnamon
4 oz Ginger root, freshly peeled and grated
2 tsp of Allspice
1 tsp Cloves
4 grated rinds from medium size oranges
online casinoYeast 1 package WYeast #1084 Irish Stout Yeast
Procedure Simmer honey and spices in covered pot for 15 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.
Category Spiced: Beers
Recipe Type: Extract
5 lbs light malt extract syrup
2 lbs light clover honey
.5 oz Saaz hops (boil)
.5 oz Saaz hops (steep 10 minutes)
25 millileters alcohol-based glogg spice (mix of ginger, cinnamon, mace, cloves, etc.)
Yeast Windsor ale yeast (rehydrated)
Procedure Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within 8 hours. Finished within 3 days.
[powered by WordPress.]
All things in moderation, especially abstinence.
35 queries. 0.444 seconds