Place malt extract, honey and 1 ounce of hops in large pot. Crack the patent malt in a plastic bag with a rolling pin or some other implement and place the cracked malt in 1 gallon of water in a five quart stainless steel or some other nonreactive pot. Bring the mixture to a boil. As soon it starts to boil remove from the heat and pour through a sieve into the pot that contains the malt extract, honey and hops. Stir to make sure nothing is sticking to the bottom of the pot. Add 1/2 gallon of water. Bring to a boil stirring occasionally.
Boil for 45 minutes. Then add 1/2 ounce hops and 1 tablespoon cracked coriander (crack the same way as the patent malt) continue boiling for 10 minutes. Add the remaining 1 tablespoon of cracked coriander. Boil for 5 minutes. Remove from heat and add the remaining 1/2 ounce of hops.
During the 45 minutes the wort is boiling, place 3 gallons of water (cold spigot) into a 5 gallon carboy
Using a plastic funnel and stainless steel strainer, strain the mixture into the carboy (water in the carboy must be cold or the carboy will most likely crack from the heat). The mixture must be strained or it will clog the hose used to vent the carboy and a violent eruption will occure. Rehydrate the yeast and pitch into the carboy.
Fill the carboy to about 1 inch from the top. Place a rubber cork with a 1/4 inch hole in the center in the carboy's hole. Install a 1/4 inch flexiable plastic hose about 2 feet long into the hole making sure there are no leaks. Place the other end into some container with a couple of inches of water covering the end of the hose. Make sure that either the container is big enough to contain the spume that will come from the beer or it is in a larger container that will.
Let set in a dark place until fermentation ceases (about 7 to 14 days).
Place 1/2 cup of honey in a sanitized 5 gallon container. Rack the beer into
the container stiring slightly to dissolve the honey. Rack into bottles or a
5 gallon keg.