3 1/2 lb laaglander amber dry malt
1 1/2 oz cascade hops (boiling)
6 inches cinnamon bark
2 1/2 lb raw honey
1/2 oz cascade hops (finishing)
1 package ale yeast (glenbrew)
A Recipe for
Cinnamon Honey Ale
Never eat more than you can lift. |
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This Recipe for Cinnamon Honey Ale is one of thousands in the Recipes-to-go Drink Cookbook.
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This is a recipe for Cinnamon Honey Ale from the recipe cookbook of Recipes-to-go (Drink)
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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
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 3/4 cup of dry
malt boiled in 1 1/2 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.
Serves: 5
Cinnamon Honey Ale Recipe brought to you by Recipes To-Go