---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CINNAMON HONEY ALE
  Categories: Beverages
       Yield: 5 servings
  
   3 1/2 lb Laaglander Amber dry malt
   1 1/2 oz Cascade hops (boiling)
       6 x  Inches cinnamon bark
   2 1/2 lb Raw honey
     1/2 oz Cascade hops (finishing)
       1 pk 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 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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