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 havent tried it yet but it smells
great. I hope it will become a favorite. Enjoy.

Serving Size: