Makes: 5 gallons

Ingredients:
6 lb. Northwestern Amber Extract
1 lb. Muntons Light Malt Extract
1 1/2 oz. Ultra Hops (2.0% AA) [boiling]
6 Cinnamon Sticks
1/2 oz. Ultra Hops (2.0% AA) [finishing]
1/4 tsp. Irish Moss
8 Medium Red Delicious Apples (chopped)
1 1/4 c. Muntons Light Malt Extract [bottling]

Method:
Bring 2 gallons of cold water to a boil. Add malt extract syrup, dried malt extract, and boiling hops. At 40 minutes, add cinnamon sticks. At 49 minutes, add finishing hops and Irish moss and boil for one minute. Cool wort in brew kettle until wort has cooled below 160' F (yet is still above 150' F). Add wort to 3 gallons cold water in your primary fermenter. Ferment with a blow-back for one week (a 6 gallon carboy is recommended for the primary. Rack into your secondary fermenter (5 gallon is fine for this) and ferment until activity has stopped. Prime, rack, and bottle using last 1 1/4c malt extract. Enjoy...

Submitted by: Rob McNeece