Cinnamon honey ale

Yield: 5 servings

Measure Ingredient
3½ pounds Laaglander Amber dry malt
1½ ounce Cascade hops (boiling)
6 xes Inches cinnamon bark
2½ pounds Raw honey
½ ounce Cascade hops (finishing)
1 pack Ale yeast (Glenbrew)

O.G. -- 1.048 T.G. -- 1.006

Source/author -- Basic recipe idea from Charlie Papazian's "Rocky Raccoon's Crystal Honey Lager", modified by Gary D. Foster Add honey, malt, and boiling hops to 5 gallons of water. Boil for one hour, skimming the surface every few minutes to remove the assorted bee antennae and eyeballs from the unfiltered honey. Lightly crush the cinnamon bark and add during the final 10 minutes of the boil. Add the finishing hops 3 minutes from the end of the boil. Sparge, cool, and siphon into primary, topping off to 5 gallons with pre-boiled water. Pitch yeast, ferment, prime with ¾ cup of dry malt boiled in 1½ cups water, and bottle.

Allow beer to age at least a month before drinking. As is typical with honey-based brews, this beer gets better and better with age.

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