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-   -   Is my Graff ruined? Sigghhhhh (http://www.homebrewtalk.com/f163/my-graff-ruined-sigghhhhh-386549/)

AdirondackPeter 02-01-2013 07:57 PM

Is my Graff ruined? Sigghhhhh
 
2 Attachment(s)

Hi All!

I am going to post my recipe and exact steps that i took for my take on Graff. This is my third brew ever and first time without using a kit.

My alarm is that the yeast settled on the bottom of the carboy pretty quick...i will attach photograph...

Unnamed Graff

1 lb. 2-row Continental Pale Malt
1 lb. Flaked Oatmeal
0.5 lb. Crystal 60L - American
1 lb. Breiss Traditional Dark DME

.5 oz. Wilamette 4.8%

Safbrew S-05 Ale Yeast

3 gal. Hick's Orchard Apple Cider

Actual OG: 1.060


TIMELINE

1) 0:00 @ 6:50 pm - Toasted 1 lb. Oatmeal @ 300F

2) 0:25 @ 7:15pm - Raised temperature to 350F

3) 0:30 @ 7:20pm - Hydrated 1 sachet S-05 yeast w/ 100mL H20 @ 95F

4) 0:40 @ 7:30pm - Removed oats from oven, mixed with Pale and Crystal malts

5) 1:00 @ 7:50pm - Mash-in oats, pale and crystal malts @ 155F in 1 gal. H20

6) 1:55 @ 8:45pm - Stop mash, .5 gal. sparge @ 177F, raise temperature to boil

7) 2:00 @ 8:50pm - Add-in 1 lb. Breiss Traditional Dark DME

8) 2:10 @ 9:00pm - Boil occurs, Add-in .5 oz. Wilamette

9) 2:55 @ 9:45pm - Flame-out, add-in 1 cinnamon stick, begin wort chill

10) 3:00 @ 9:50pm - Remove cinnamon stick

11) 3:02 @ 9:52pm - Wort temperature @ 80F

12) 3:03 @ 9:53pm - Add 1 gal. cider, 1 gal. Wort, 2 gal. cider to 5 gal. carboy

13) 3:05 @ 9:55pm - Gravity reading of 1.060

14) 3:07 @ 9:57pm - Pitch yeast


Any ideas? Will this end up fermenting? The Cider is from a local orchard and is UV pasturized. About 4 gallons of liquid in a 5 gallon carboy.

Also do the seals need to be completely airtight for fermentation to occur? I feel like the cap on the carboy could be tighter.

Thanks all!


AdirondackPeter 02-01-2013 07:57 PM

Is my Graff ruined? Sigghhhhh
 
2 Attachment(s)

Hi All!

I am going to post my recipe and exact steps that i took for my take on Graff. This is my third brew ever and first time without using a kit.

My alarm is that the yeast settled on the bottom of the carboy pretty quick...i will attach photograph...

Unnamed Graff

1 lb. 2-row Continental Pale Malt
1 lb. Flaked Oatmeal
0.5 lb. Crystal 60L - American
1 lb. Breiss Traditional Dark DME

.5 oz. Wilamette 4.8%

Safbrew S-05 Ale Yeast

3 gal. Hick's Orchard Apple Cider

Actual OG: 1.060


TIMELINE

1) 0:00 @ 6:50 pm - Toasted 1 lb. Oatmeal @ 300F

2) 0:25 @ 7:15pm - Raised temperature to 350F

3) 0:30 @ 7:20pm - Hydrated 1 sachet S-05 yeast w/ 100mL H20 @ 95F

4) 0:40 @ 7:30pm - Removed oats from oven, mixed with Pale and Crystal malts

5) 1:00 @ 7:50pm - Mash-in oats, pale and crystal malts @ 155F in 1 gal. H20

6) 1:55 @ 8:45pm - Stop mash, .5 gal. sparge @ 177F, raise temperature to boil

7) 2:00 @ 8:50pm - Add-in 1 lb. Breiss Traditional Dark DME

8) 2:10 @ 9:00pm - Boil occurs, Add-in .5 oz. Wilamette

9) 2:55 @ 9:45pm - Flame-out, add-in 1 cinnamon stick, begin wort chill

10) 3:00 @ 9:50pm - Remove cinnamon stick

11) 3:02 @ 9:52pm - Wort temperature @ 80F

12) 3:03 @ 9:53pm - Add 1 gal. cider, 1 gal. Wort, 2 gal. cider to 5 gal. carboy

13) 3:05 @ 9:55pm - Gravity reading of 1.060

14) 3:07 @ 9:57pm - Pitch yeast


Any ideas? Will this end up fermenting? The Cider is from a local orchard and is UV pasturized. About 4 gallons of liquid in a 5 gallon carboy.

Also do the seals need to be completely airtight for fermentation to occur? I feel like the cap on the carboy could be tighter.

Thanks all!



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