If you like mixed mediums try this one. What can I say I’m from the NW and I like fruit beers?

My recipe I used and results are below. My recipes tend to be centered around the activities the way they were in the 1700s. I modified this from one in Cat’s Meow II.

Kris’s Winter Solstice Apple Nut Brown
Bring 2 gal distilled water with 2 tsp gypsum to a boil
(gypsum is optional and not necessary as apples are a natural clarifier—IOW I’d skip it)
½ lbs crystal malt (140 LB)

At boil:
3.75 lbs Cooper’s Nut Brown (hopped) malt
8 oz malt-o-dextrin

15 min boil:
1 lbs honey
½ lbs dextrose

30 min boil-reduce heat that that boiling stops and add:
4 lbs large or 5 lbs small-cored and sliced Washington apples (I used Fuji)
2 tsp cinnamon (optional)

Pasteurize the wort for 15 minutes at 160-180 F
Strain the grains (I sparge bag it) and apples

Cool wort to 70 F (water and ice work in the sink well) and transfer to primary ferment.
Pitch 1 vial liquid German Ale yeast
3 gal distilled water

3 days later…
Transfer to secondary ferment

3 more days later …
Add ¾ c priming sugar boiled with water
Bottle.

Notes:
The beer was crystal clear and lovely in color, but over fermented and highly alcoholic (6%). We are talking HUGE head. Nice mild apple flavor. The cinnamon was a bit more than I wanted. Came out pretty strong in the nose.

What I’d do different:
½ c priming as I added enough sugars that don’t get consumed in the fermenter (honey and malt-o-dextrine) or I’d skip the malt-o-dextrine. No gypsum needed at all.