Honey Clove Spiced Stout


Charlie Mops wannabe
Staff member

1/2 lb. black patent malt (crushed)
5.5 lbs crystal malt (80L) (crushed)
3 lbs Klagles 2 row malt (crushed)
2 oz. Cascade Hops
1/2 oz. northern brewer hops
1/2 lb fresh honey
3 tsp. ground cinnamon
2 tsp. ground allspice
3 whole sticks cinnamon
1 cup whole cloves
6 grams Muntons brewing yeast
Start with 3 gallons of water in the brew kettle (6-8 gallon brew kettle does nicely). crush and bag all your malts while the water is coming to a boil. As the water comes to a boil add the Klagles and crystal malts. Turn the heat down as you add the malts, you do not want the water to reach temps higher than about 210 degrees while the malts are steeping, the precious sugars in the malts will be damaged. Steep the Klagles and crystal malts for 25 minutes, take them out of the water and drain through a large colander into your primary fermenting vessel while finishing the mash. Bring the water back to a slow boil and add the black patient malt and the cascade hops, allow to boil for another 25 minutes stirring occasionally. Add the northern brewer hops (aroma hops), the allspice and the ground cinnamon, turn heat off. Allow to sit undisturbed for 10 minutes to cool and blend, add 3/4 gallon of cold water followed by your wort to the primary fermenting vessel. Top off to 6 gallons with cold water . Allow to stand overnight or until temperature plummets below 72 degrees. Add the 6 grams of Muntons brewers yeast and allow to ferment for 5 days at a steady temperature between 67-74 degrees. Rack off into a secondary holding vessel. (glass is best at this time). Heat the whole cinnamon sticks, cloves, honey and 2 cups of water in a small saucepan to about 100 degrees and add to your brew. Allow to age in secondary vessel for 12 days.

your Honey Clove Spiced Stout is now ready to rack into bottles or keg. Make sure you get all the cloves and cinnamon sticks out before bottling or keging and make sure everything is sterile. About 10 days later imbibe and enjoy.


New Member
Hey folks, Ive made a bunch of nice dry stouts, but never a Chicory Stout. Has anyone used Chicory before? Im thinking about either putting it in the last 15 or cold pressing with coffee & St. Johns wort try the Dogfish & putting in the secondary & again into bottling if I didnt get flavor right. Thoughts?


#8 2 Row
#1 Flaked Oats
8oz Roasted Barley
8oz Choc. Malt
4oz Black Patent
1oz Glacier 60
1oz Glacier 30
1pkg Irish Ale WLP 004

Now when to add chicory & St. Johns Wort?