Black Beard's Spiced Honey Porter

This beer has been a long time staple of mine and gets raves from all
my friends. The honey and the cinnamon have to be added during the last 10 minutes of the boil so as to preserve the flavor and aroma.

Brewer:	Ralph L.Gifford		Email:	rkgiffor@epix.net
Beer:	Black Beard's Spiced Honey Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	80 HCU (~30 SRM)		Bitterness:	34 IBU
OG:	1.069		FG:	1.018
Alcohol:	6.5% v/v (5.1% w/w)
Water:	1 tsp Gypsum
Grain:	1 lb. British pale 8 oz. British crystal 50-60L 6 oz. British chocolate 6 oz. British black patent
Steep:	30 minutes at 150° Farenheit.
Boil:	60 minutes	SG 1.057	6 gallons
	7.3 lb. Light malt extract 1 lb. Honey
	Add the 1 lb of honey along with 2 tsp ground stick cinnamon at 10 minutes before the end of the boil. Use raw honey not refined.
Hops:	1.7 oz. Kent Goldings (5.9% AA, 60 min.) .2 oz. Tettnanger (4.7% AA, 10 min.) .5 oz. Kent Goldings (aroma)
Yeast:	1098 Wyeast put up in a starter for 2 days
Log:	Batch number RLG00043. Brewed 11/05/2000
Carbonation:	I do natural carbonation by using priming sugar in a small amount of boiled water.
Tasting:	The IBUs have to be a little high for the style, as there is extra sweetness from the Honey.

Recipe posted 11/05/00.