Irish Christmas Stoudt
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4 pounds, Mountmellick Irish Stout Extract
3 pounds, Munton and Fison Amber DME
1/2 pound (2 cups) Crystal Malt (60 Lovibond)
1/4 pound (1 cup) Black Patent Malt
1 Grain Steeping Bag
1 ounce Bullion hops (bittering)
1/2 ounce Hallertau hops (finishing)
1 pound Clover honey
12 inches Cinnamon sticks or 6 teaspoons ground cinnamon
4 ounces Ginger root, freshly peeled and grated
2 teaspoons of Allspice
1 teaspoon Cloves
4 grated rinds from medium size oranges
1 package WYeast #1084 Irish Stout Yeast
3 gallons spring water
2 gallons ice-cold spring water
1 pint spring water
4 ounces table sugar




1. Sanitize the following:
	- Primary Fermenter, Lid, Airlock
	- Hydrometer
	- 2 Heat-tolerant spoons
	- Countertops and entire workspace
	- 16qt Stainless Pot
	- 8 qt Pot & lid
	- colendar
2. Pour crushed grains into grain steeping bag and tie knot to close it.
3. In 8 qt or larger pot, simmer Honey & Spices in 1 gallon spring water, covered, for 45 minutes.
4. In a 16 qt. stainless pot add cracked grains (in steeping bag) to 2 gallons spring water and bring to 180 degrees F.
5. Carefully remove the grain bag and allow it to drain into the brewpot without sqeezing.  Discard the grain-filled bag.
6. Heat the brewpot water to boiling.
7. Add Irish Stoudt Extract and Dry Malt Extract.
8. Stir Constantly until it returns to a boil.
9. Add 1 ounce Bullion bittering hops.
10. Boil for 55 minutes.
11. Add 1/2 ounce Hallertau finishing hops.
12. Boil for 5 more minutes.
13. Remove from heat.
14. Stir in strained honey/spice mixture.
15. Carefully pour into fermenter.
16. Add two gallons ice-cold spring water, filling to the 5 gallon line.
17. Secure Lid onto fermeneter and insert sanitized airlock.
18. Cool wort rapidly to 70 degrees F.
19. Once cooled to 70, remove lid and take Original Gravity reading with sanitized hydrometer.  Write down this number for future reference.
20. Replace lid and airlock, and place in 68-72 degree F controlled environment to ferment for 3-7 days, until bubbling has stopped completely.
21. Sanitize the following:
	- Bottling bucket
	- spigot
	- bottling wand
	- syphoning tube
	- racking cane
	- bottles (can be sanitized in dishwasher)
	- bottle caps
22. In a small sauce pan, dissolve 4 oz. table sugar into 2 cups spring water and boil for 5 minutes.
23. Pour priming mixture into bottling bucket.
24. Siphon beer from fermenter into bottling bucket.
25. Fill bottles using the bottling wand.
26. Cap bottles and store for at least four weeks.  Longer is better.