How To make Cinnamon Honey Ale
3 1/2 lb Laaglander Amber dry malt
1 1/2 oz Cascade hops (boiling)
6 x Inches cinnamon bark
2 1/2 lb Raw honey
1/2 oz Cascade hops (finishing)
1 pk Ale yeast (Glenbrew)
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.
How To make Cinnamon Honey Ale's Videos
How to Brew Simple Mead at Home ( Honey Wine) with Cinnamon Clove Easy and Simple
1/2 a clove per gallon (These are quite strong, 1-2 in a 5 gallon batch is good - Though the flavour will mellow a lot during the ageing process.)
1 cinnamon stick per gallon
1 Teaspoon (5 Grams) per gallon Yeast Nutrient
15.4 lbs (7.0 kg) of un-pasteurized and unpreserved honey
This recipe will yield a medium bodied mead. adjust the volume of honey to your liking. Less will produce a dryer mead and more will produce a sweeter mead.
1. Warm up your honey in a hot water bath for easier pouring.
2. Fill the carboy to the half way mark with clean room temperature water.
3. Add yeast nutrient, stir into water.
4. Add the warm honey to the carboy.
5. Add cinnamon and cloves to the carboy. Allow to soak through primary fermentation and remove for secondary.
6. Top of the carboy with water. Use the honey containers to fill the carboy to help get the last of the Honey
7. Stir the mixture to get the honey dissolved into water.
8. When settled, pitch yeast and place airlock.
9. Allow to brew for 1 month, leaving it in primary until up to 3 months is alright.
10. Rack to second carboy for secondary fermentation. Remove the cinnamon and cloves. making sure to leave any sediment behind.
11. Leave for 5-6 months, covering with a towel or t-shirt if the carboy is exposed to direct light for extended periods of time.
12. Siphon to primary fermenter with bottling tap.
13. Clean and sterilize bottles.
14. Fill directly into the bottle.
15. Cork and store the bottles on its side for 9-12 months.
16. Enjoy!
Writing on the cork will help you remember what you bottled after its aged. I recommend writing the date bottled or keeping a number system with a log book for each batch bottle dates.
Trial batches will help you figure out what kind of mead you enjoy. One gallon batches are perfect for this as you can size up or down as need be.
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Cinnamon Honey Butter -- Lynn's Recipes
Lynn demonstrates how to make a delicious Cinnamon Honey Butter that is perfect to use on biscuits or any kind of fresh baked bread. From Barefoot Contessa.
¼ pound unsalted butter, at room temperature
3 Tablespoons honey
¼ teaspoon ground cinnamon
1/8 teaspoon kosher salt
Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment, or use a hand mixer. Serve at room temperature.
Sweet Potato Biscuit Video -
Printable version:
Instagram -
Pumpkin Beer with a Cinnamon Sugar Rim
How to make cinnamon sugar rims for you pumpkin beer. This is the best way to enjoy pumpkin beer. I love doing this every fall! Check out the blog post for more inspiration:
The Ultimate Blueberry & Cinnamon Mead Recipe with Tasting
Today I'm showing you the fruits of a lot of labor from my friend Jake and I as we developed our Blueberry & Cinnamon mead recipe. This video was a lot of fun and Jake and I recorded a behind the scenes video talking about how we continue to progress this recipe.
Blueberry & Cinnamon Mead Recipe (5 Gallon Recipe):
12 lbs of Clover Honey
12 lbs of Blueberry in Primary (with pectic enzyme)
5 Grams of Lalvin BM 4X4
Water Up to 5 gallons
17.2 Grams of Fermaid O
Stabilize or Pasteurize after the Primary
4 lbs of Blueberries
3 Cinnamon Sticks
2 lbs of Honey
1 - 2 tsp of Vanilla Extract
BTS Video:
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ManMadeMead.com
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A Purple Mead Experiment (Brown Sugar & Cinnamon Mead)
Today we're talking a mead that went from intentional to experimental! This mead started as my attempt at a blue mead recipe for something else and turned into a purple amazing mead (see recipe below). I used butterfly pea blossoms as a tea base for this mead - which butterfly pea blossoms yield a blue color when mixed in hot water. Once you introduce and acidity to the mead it will change to a cool purple. I made the mistake of doing this and ended up deciding to go even crazier with this mead. This mead was a ton of fun to do and I hope you enjoy this video. Don't give up on meads until they are total losses! Cheers!
Brown Sugar & Cinnamon Mead Recipe:
2 Pounds of Tupelo Honey
1/2 Cup of Brown Sugar
1 oz of Butterfly Pea Blossom
1 Cinnamon Stick
Water Up to 1 Gallon
1 Tsp of Fermaid O
1/2 Pound of Blueberry Honey *for back sweetening*
Potassium Sorbate & Potassium Metabisulfite for Stabilizing
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ManMadeMead.com
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#mead #meadmaking #meadathome
Over carbonated holiday ale with honey and cinnamon