Recipe - Cinnamon Honey Ale

3 One half pound Laaglander Amber dry malt
1 One half ounce Cascade hops (boiling)
6 x Inches cinnamon bark
2 One half pound Raw honey
One half ounce Cascade hops (finishing)
1 pack 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 preboiled water. Pitch yeast, ferment, prime
with Three fourths cup of dry malt boiled in 1 One half cups water, and bottle. Allow beer
to age at least a month before drinking. As is typical with honeybased
brews, this beer gets better and better with age.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini