Boil 3 gallons of Water over high heat. Put the Malts and Barley in a muslin bag and steep at a low boil for 30 minutes. Then remove the bag with the malts.
Stir in the extract, honey, cranberries, and cinnamon sticks. Return to a boil. Then, add The experimental and Hallertau hops. Boil for 30 minutes
Add the remaining hops and flocculating tablet and boil for another 15 minutes.
Strain the liquid into a racking bucket. Transfer the liquid to a carboy and add cold water to fill over the 5 gallon mark. Allow to cool to room temperature. Then Pitch the yeast and put a blow off cap and tube on top
Place the bottle in a dark quiet place where it won't be disturbed. Place a container with a little water next to the Carboy and put the overflow tube from the carboy to drain into the container. Check back in a few hours. There will be a lot of blow off. Check in on the beer a couple times a day for the next 2 days. After 3 days, the activity should have died down enough to replace the blow off tube with an air lock.
Allow the ale to ferment for another 11 days. Then, Transfer it to a bottling bucket using a syphon and strainer. Melt the corn sugar in a pint of boiling water. Stir that into the beer. Then, transfer the liquid to bottles or a keg. Cap the bottles or seal the keg and set in a dark cool place to complete the secondary fermentation.
After 2 weeks, the beer is ready to drink. Enjoy in a frosted mug. Garnish with sweet roasted cranberries and a cinnamon sugar rim if desired or straight up. Cheers!
