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Author Topic: Apple Cinnamon Stout  (Read 2472 times)

Offline bwedemey

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Apple Cinnamon Stout
« on: October 29, 2011, 11:54:12 pm »
thinking about making an apple cinnamon stout for the holidays.  worried about the stout flavor overpowering the apple. any ideas and how to get the apple flavor?

Offline EHall

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Re: Apple Cinnamon Stout
« Reply #1 on: October 30, 2011, 04:44:07 pm »
what exactly do you concider the 'stout' flavor? I don't think this is the right type of beer to do apples and cinnamon... perhaps and amber would be a better combo?
Phoenix, AZ

Offline ullarsskald1989

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  • Brewing since 1974, brewing well since 1975
Re: Apple Cinnamon Stout
« Reply #2 on: October 30, 2011, 05:43:47 pm »
Why don't you try a spiced Cyser?

There's one I did several years ago that the members of our brew club called "liquid apple pie."

Or, is that off the flavor profile you seek?

A chocolate porter, might be a better match for the apples and cinnamon.
Today is a good day; to learn, to do, to love, to be...

(Ale - 1974, Wine - 1975, Mead - 1983)

Steven P Robinson, AHA Member #175298

Offline bigchicken

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Re: Apple Cinnamon Stout
« Reply #3 on: November 11, 2011, 08:15:46 pm »
If you're shooting for a lot of apple flavor, I'd recommended substituting a gallon of water with a gallon of cider.
TJ Cook

On Deck: Undecided
Fermenting: Nothing
In bottles: It's All About MEAD!

Offline jmcamerlengo

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Re: Apple Cinnamon Stout
« Reply #4 on: November 16, 2011, 10:11:18 am »
Yeh probably not the best style to use apple and cinnamon. I second the amber ale idea, maybe with Burton Ale yeast? It has a subtle apple flavor to my taste buds.
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.