Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Laaglander Amber dry malt 2 1/2 lb Raw honey
1 1/2 oz Cascade hops (boiling) 1/2 oz Cascade hops (finishing)
6 x Inches cinnamon bark 1 pk Ale yeast (Glenbrew)

O.G. -- 1.048 T.G. -- 1.006

Source/author -- Basic recipe idea from Charlie Papazian's "Rocky
Raccoon's Crystal Honey Lager", modified by Gary D. Foster 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.

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