Need input on Apple Cinnamon Christmas Ale thing

[zachj9292]

8 lbs of marris otter 80%
1 lb of munich 10%
8 oz of c20 5%
4 oz of honey malt 2.5%
2 oz of flaked barley 1.3%
2 oz of chocolate malt 1.3%

Some cinnamon sticks in the boil. Amount?
2 oz of apple extract in keg


i dont know about the hops and yeast yet.

og 1056
fg 1015

Im thinking about adding brown sugar to the boil to give it something to get a few points dryer. And dont hate. When done right apple extract works great. Another recipe i used 2 cinnamon sticks and 3 oz of extract. It was a simple grain bill - 8 lbs of marris otter and half a lb of honey malt. It also had a cascade finish. I was thinking about doing just about the same but I want to hear some other suggestions first

 

[basilchef]

Fist off i prob wont be a huge help. But it looks like you are making a honey brown with cinnamon kinda. The 2oz of choc will mostly just change the color and impart little flavor. If you are looking for a light choc flavor go with a bit more. Cinnamon is strong, start with what you know and add more if ness. Its easier to add then remove. i would go with a low alpha hop schedule, single addition but no more then three and dont dry hop. Let this one be malty. Hope all works out and hope to see a repost with final product. Cheers. Edit.... Your grain bill is smaller then i thought. The coco may be just fine for somthing subtle.

 

[zachj9292]

Yeah when i get to it I will let you know. I have three more to brew first. The idea behind this one is to have a winter beer thats not a stout or something like that. Worked great last year

 

[Onlooker]

No help here, but interested to see how this progresses and turns out. Keep the thread alive!

 

[mbburn05]

I'm thinking of trying something vaguely similar with a porter. I'm not doing honey, and I'm going to make a cinnamon tea with about 3/4 tablespoon ground cinnamon and add at flame out. I was thinking of doing a 4gal boil and adding a gallon of apple juice or cider to the fermenter to top it off, but I'm starting to think that the apple extract/flavoring might be a simpler, more predictable option. Would be interested in hearing how yours turns out.