Cinnamon Honey Braggot
Experience a harmonious fusion of warm spices and natural sweetness with this Cinnamon Honey Braggot. Brewed with malted grains, fragrant cinnamon, and delightful honey, this beverage epitomizes a cozy gathering. Each sip envelops you in rich flavor layers, making it an extraordinary treat for any occasion. Perfect for chilly evenings or festive celebrations, this unique concoction will soon become a favorite.
ingredients
- 5 lbs pale malt
- 1 lb honey (preferably wildflower or clover)
- 1 lb roasted barley
- 1 oz Saaz hops
- 1 oz cinnamon sticks (about 3-4 sticks)
- 1 oz yeast (ale or mead yeast)
- 1 gallon water
- 1 tsp Irish moss (optional, for clarity)
- 1/2 cup brown sugar (for priming)
steps
- 1.
In a large pot, heat 1 gallon of water to 155°F (68°C).
- 2.
Add the pale malt and roasted barley, and steep for 30 minutes, maintaining the temperature.
- 3.
Remove the grains and bring the liquid to a boil over medium heat.
- 4.
Stir in the Saaz hops and boil for 60 minutes, adding the Irish moss during the final 15 minutes.
- 5.
In the last 5 minutes, add the cinnamon sticks for a fragrant infusion.
- 6.
After boiling, remove from heat and cool the wort to about 70°F (21°C).
- 7.
Transfer the cooled wort to a fermentation vessel and add in the honey, mixing well.
- 8.
Sprinkle the yeast over the top, allowing it to hydrate for 15 minutes before stirring gently.
- 9.
Seal the fermentation vessel and let it ferment in a cool, dark place for 2-4 weeks.
- 10.
Once fermentation is complete, dissolve brown sugar in a small amount of water and add to the braggot to carbonate.
- 11.
Bottle the braggot and allow it to carbonate for another 2 weeks before enjoying!
