Author Topic: Honey, vanilla, cinnamon  (Read 851 times)

Offline Joe

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Honey, vanilla, cinnamon
« on: July 26, 2017, 02:47:45 PM »
So I've made a bunch of beers following recipes. And I've modified a few recipes. But I'm looking to Branch out and do my own. I was thinking about doing a honey vanilla cinnamon blonde. Something light and summery with a hint of that cinnamon spice. However I have never used any of those ingredients. Do you have any suggestions as far as when to add them, how much to use. Or if this sounds completely awful that advice would also be heeded. Thanks for any and all help.

Offline Andor

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Re: Honey, vanilla, cinnamon
« Reply #1 on: July 26, 2017, 03:24:45 PM »
So I've made a bunch of beers following recipes. And I've modified a few recipes. But I'm looking to Branch out and do my own. I was thinking about doing a honey vanilla cinnamon blonde. Something light and summery with a hint of that cinnamon spice. However I have never used any of those ingredients. Do you have any suggestions as far as when to add them, how much to use. Or if this sounds completely awful that advice would also be heeded. Thanks for any and all help.

Honey will ferment out and not leave much actual honey flavor. If you want honey in it I'd say maybe 10% of fermentables

1-2 vanilla beans cut open and added to secondary for a few weeks or use a high quality extract at bottling/legging

Cinammon 1/2-1 tsp added 5-10 minutes before the end of the boil (beware or spices, less is usually best)

These are generic suggestions.  Take notes, adjust and rebrew to get closer and closer to the beer you are imagining.

Offline Joe

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Re: Honey, vanilla, cinnamon
« Reply #2 on: July 26, 2017, 04:15:48 PM »
I'll try that. Would a blonde be a suitable beer or would a rye or something be more suited?

Offline denny

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Re: Honey, vanilla, cinnamon
« Reply #3 on: July 26, 2017, 04:36:36 PM »
I'll try that. Would a blonde be a suitable beer or would a rye or something be more suited?

I think you'd be better off with a blonde. You're adding a lot of flavor so a base that isn't strongly flavored might be the way to go.
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Offline HoosierBrew

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Re: Honey, vanilla, cinnamon
« Reply #4 on: July 26, 2017, 04:53:40 PM »
I agree. Or conversely, a stout would make a good vehicle to hold all those things in check (not being a big spice fan in beer).
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Offline EHall

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Re: Honey, vanilla, cinnamon
« Reply #5 on: July 26, 2017, 04:57:52 PM »
being a huge NON fan of spices or chili in beer I would say go with 1/4-1/2t of cinnamon since its your first time using it, it can become overpowering very quickly. The suggestion above for vanilla. As for honey, depending on how strong you want it, 1-2#s at flameout or use honey malt in the grain bill. 1/2-1# per 5gal should give you a nice honey flavor.
Phoenix, AZ

Offline Joe

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Re: Honey, vanilla, cinnamon
« Reply #6 on: July 26, 2017, 09:53:37 PM »
being a huge NON fan of spices or chili in beer I would say go with 1/4-1/2t of cinnamon since its your first time using it, it can become overpowering very quickly. The suggestion above for vanilla. As for honey, depending on how strong you want it, 1-2#s at flameout or use honey malt in the grain bill. 1/2-1# per 5gal should give you a nice honey flavor.

I've never tried it. I just thought the dash of cinnamon would give it a unique twist. I'd ideally have minimal cinnamon. more just like a note or even in the nose.

Offline Westley

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Re: Honey, vanilla, cinnamon
« Reply #7 on: August 02, 2017, 12:40:04 PM »
I recently finished an oak aged vanilla cardamom baltic porter. It has become quite popular, and is marvelous! I ended up using three vanilla beans in a 5.5 gallon batch, and I didn't feel as though the vanilla came through enough. I was going to try more vanilla in my next batch.