Yield: 54 Servings
|4 pounds||Telford's Yorkshire nut|
|\N \N||Brown ale hopped m|
|½ pounds||Corn sugar|
|½ pounds||Dark crystal malt|
|4 pounds||Red apples|
|\N \N||Ale yeast|
In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil. When boiling commences, remove grain and add Telford's.
Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes.
Reduce heat so that boiling stops. Add cinnamon and sliced apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary. This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness, but that can be changed by adding finishing hops.
Recipe By : Joe Shirey