Recipe Type: All Grain
Yeast: SafAle US-04
Batch Size (Gallons): 6
Original Gravity: 1.054
Final Gravity: 1.020
IBU: 18
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 14, 62F
Tasting Notes: Winter warmer minus the high alcohol. Cinnamon taste, apple aroma.

5 lbs Pale Malt, Maris Otter (3.0 SRM)
4 lbs Munich Malt (9.0 SRM)
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
0.75 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Willamette [5.50 %] - Boil 15.0 min
2.00 tsp Cinnamon Stick (Boil 5.0 mins)
2 lbs Apple Cider (3.0 SRM)
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]
4.00 oz Apple Extract (Bottling 0.0 mins)

Beer Profile
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 4.5 %
Bitterness: 18.4 IBUs Calories: 183.7 kcal/12oz
Est Color: 12.1 SRM

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13 lbs

Mash In Add 13.75 qt of water at 174.8 F 156.0 F 45 min
Sparge Step: Batch sparge with 2 steps (1.99gal, 4.11gal) of 168.0 F water

After 50+ batches in the last two years, I've come up with (what I believe to be) an original recipe that was universally loved by the entire family. The cinnamon is faint, the apple aroma is ideal, and the crystal gives a sweet taste to the beer. Some may suggest a cinnamon "tea" at bottling. I believe the spice would be to strong and smack you in the face. The apple juice was more of a "hey, it was made with real apple juice" ingredient decision. I don't find that it adds much to taste. Ferment at the low end of the US-04 temperature range to allow the grain bill and additives to shine through. Cheers!