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.