Ingredients for 5 gallons:

• 1 can John Bull Amber malt syrup
• 1/4 lb. 6 row Crystal Briess Barley
• 2 oz. 2 row Chocolate Briess Barley
• 1/2 oz. Willamette hops
• 3/4 oz. Mount Hood hops
• 1/4 oz. Kent Golding hops
• 2.5 lbs. clover honey
• 1 whole stick cinnamon
• 1/4 orange (whole with rind)
• 2.5 lbs. cane sugar
• 1 packet Munich (strong ale) yeast
• 1 packet Fleischmann's active dry yeast

Bring 1/2 gal. of water to a boil in a stock pot, slowly stirring in the Amber malt. Add cinnamon, 1/2 oz. Mount Hood hops, and 1/2 of the honey. Add 1/2 gal. of water and reduce heat to roughly 100 degrees F. Stir in sugar, and Willamette hops. In a shallow cake pan, put all of the barley, with 1 cup of water. Place this in the oven at 450 degrees F for about 20 minutes. Continue stirring the wort occasionally, adding 1/2 of the Kent Goldings hops. After 20 minutes, mash the grains with a potato masher until most of the grain is mixed and broken up. It should have absorbed about 80% of the water, and will be slightly mushy. Add this mixture to the wort with 1/2 gallon of water, and bring back to a low boil for 10 minutes. Put wort in brew-keg, add 3.5 gallons of cool water, stir, and allow to cool for 30 minutes. Pitch yeast in warm water, saving 1/4 of either one of the packets. Place lid on tightly and allow to ferment at 65 degrees F for about 2 weeks. You should have 1/4 oz. Mount Hood hops, 1.25 lbs. of honey, 1/8 oz. Kent Goldings hops, a chunk of orange, and a little bit of yeast leftover from the initial brewing... throw all this crap in the keg and allow to ferment for another 2 weeks. Bottle, and allow to set in a dark, clean area at roughly 70 degrees F for another month and a half to 3 months.