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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