I'm working on a recipe for a caramel apple ale. The recipe below is my starting point. I'll explain what my plan is for this beer. http://www.brewersfriend.com/homebrew/recipe/view/64240/caramel-apple-ale In the past I have made an apple ale. I made a 5 gallon batch of beer and split it 50/50 with another 5 gallons of cider. 5 gallons of the blend I kegged immediately to prevent the cider from fermenting. The second half I allowed to ferment out again. The one kegged immediately was too sweet and the other was too dry. My plan for this one is to ferment half of the cider and blend the two. Then blend that with the beer. My hope is that it provides a nice balance of sweet/dry apple flavor. As far as the beer side goes, I'm trying to get a pronounced caramel flavor. Any ideas to expand upon what I've provided would be helpful. I suppose my final thought is the hard cider will provide the apple flavors and the beer would provide the caramel flavors. Then the blend should be caramel apple goodness in a glass. Thanks.