Cider Beer and Brown Ale Update

Happy Halloween everyone! I've got some extra time waiting for the trick or treaters so I thought I would post a quick update as to what is happening with the brews. Last Sunday (October 25, 2009) I moved the Cider Beer and Brown Ale over to their secondary carboys. Here is an update on each beer:

Brown Ale: The Brown Ale is the free wort I got from Surly on October 10. Fermentation is still pretty active with beer, likely due to the high gravity their is a lot of sugar for the yeast to get after. Once I transferred to the secondary I also added the whiskey soaked oak cubes to the beer. Here is a picture of the oak cubes sitting in the carboy:

At some point I need to decide on a name for this beer. My brother-in-law James and were discussing it the other day and he came up with "Whisky Richard's Brown Ale". I think it may stick. I have no idea when I will bottle this one due to the on-going fermentation. I may let this one may ferment for months.

Cider Beer: As for the Cider Beer, fermentation has slowed considerably since racking to the secondary. I did add three cinnamon sticks to the carboy as well. This cider is looking pretty murky at this point, most ciders are near clear or light bodied but this is looking like sludge at this point. The cider I bought wasn't light or clear and was near this color, so I'm not too worried at this point. I intend on bottling this one sometime next week. Any thoughts on a name for the cider beer?

Here is a pic of the Whisky Richard's Brown Ale on the left and the Cider Beer on the right.

Cider Beer Brew Day

After the Vikings game yesterday (go Vikes 6-0!) I brewed a batch of cider beer. This is my first attempt at a cider beer so I am really looking forward to how it turns out. I enjoy cider beers in the fall, especially now that apples are in season and the cider is fresh. Most ciders that I have had are sweet, light bodied, and finish somewhat dry. I want to make a cider that was more like drinking a beer in that it was light-medium bodied with a sweeter finish. In essence, I want to try making a cider that tastes like caramel apple pie. Here is the recipe that I tried:

4 gallons of fresh pressed cider

1 gallon of water

1 lb Light Malt Extract

1 lb Amber Malt Extract

8 oz Caramel 60 Malt

4 oz Flaked Oats

1 oz Torrified Wheat

8 oz Fuggle Hops

Wyeast Apple Cider Yeast

I also plan on adding some cinnamon sticks during the secondary fermentation process. I was thinking I would add between 2-5 sticks, but I don't want it to be overpowered with cinnamon. either. Original Gravity was 1.060, so depending on how well it ferments it will finish around 5.5%-6.5% alcohol by volume. Most cider recipes call for extended fermentation over several months, but I intend on letting it ferment for less than one month. I also don't want to wait several months to give this a try!