Make yeast starter: Pop internal bag to start yeast activity.
Make "Tea": Make "tea" of English Crystal malt. Bring to boil in sauce pan. Sparge with 3 quart of warm water and then 1 quart of cold water.
Boil wort: Bring wort to boil. Boil with 1 1/2 ounces of Willamette hops for 45 minutes. Turn off heat, add remaining 1/2 ounce hops and let
steep for 20 minutes.
Bottle: Add 1/3 cup honey. Bottle.