• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Christmas in Ireland

  • Recipe Submitted by on

Category: Quick Breads, Breads

 Ingredients List

  • 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.

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