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Category: Stout
Recipe Type: Extract

Fermentables

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

Hops

1 oz Bullion hops (bittering)
.5 oz Hallertau hops (finishing)

Other

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.

Bottle with 7 ounces corn sugar or 1-1/4
cups DME when fermentation completes.

Category: Stout
Recipe Type: Extract

Fermentables

10 lbs dark malt extract
1 lbs black patent malt
2 lbs crystal malt
.5 lbs flaked barley
.25 lbs roasted barley
.5 stick licorice

Hops
2 1/2 Bullion hops
1 1/2 Kent Golding hops

Other

3 gallons water
1 tsp ascorbic acid
.5 tsp citric acid
1 tsp Irish moss

Yeast 3/4 ounce ale yeast (three standard packages)
Procedure: Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes.

Add black patent malt with Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops. Steep for 5 minutes.

Cool and add yeast nutrient and ale yeast. When fermentation has stopped, add priming sugar and bottle.