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Old 09-27-2011, 01:02 AM   #1481
Sinkman
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From what I've seen, all you need is 24 hours. Mind you, I'm no expert. In fact, I have used apple juice just once, to make this version of graff:

4lbs Colorado pale 2-row malt
0.5 lbs caramel malt 80L
1oz flakes wheat (LHBS was out of torrefied)

4 gal unpasteurized Safeway organic apple juice

8 lb frozen sweet Oregon cherries

0.5 oz Tettnang

1pkg Safale US-05

I mashed at 154 for an hour, mashed out for ten minutes, then sparged.
My boil was about 30 minutes. I added the cherries just after flame-out when the wort cooled a bit. After cooling, I added the wort and cherries to the juice and pitched.

Two weeks later, I bottled it up. I'll have to make another batch someday without cherries to get the regular flavor, but I had twelve pounds of the things that needed to go somewhere! The graff is excellent. My wine friends love it!

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Old 09-30-2011, 01:47 AM   #1482
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I'm making this tonight. I'm wondering, would Otter Maris be a good substitute for torrified wheat?

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Old 09-30-2011, 04:12 AM   #1483
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Dear God, I came out with an OG of 1.074!

I used .4 oz Fuggle. 1 lb amber. 1 lb extra light. 4 gal Mott's.


This afternoon, I found a 22ozer *that's all I bottle in* of my Imperial Stout that I brewed for Christmas last year. Thing sports a 8.92% ABV. WOOOOOWEEEEE!! ROSCOEEEEE P. COLTRANE!!!
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Old 09-30-2011, 12:50 PM   #1484
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Quote:
Originally Posted by STomp View Post
Dear God, I came out with an OG of 1.074!I used .4 oz Fuggle. 1 lb amber. 1 lb extra light. 4 gal Mott's.
1.074? That sounds high, but hey, no complaints, right? I've been getting 1.06x, but perhaps we're using different brands of DME.

Did you use any Crystal?
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Old 10-01-2011, 07:41 PM   #1485
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1.074? That sounds high, but hey, no complaints, right? I've been getting 1.06x, but perhaps we're using different brands of DME.

Did you use any Crystal?
I used Northwestern Light Syrup and Northwestern Extra Light Dry.
I did you .5 lbs of 60 Crystal, sorry. I love the way 60 steeps, let me tell you.

She is fermenting right along at 74 degrees. One question: I'm getting a pungent smell out of the airlock. Is this normal?
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Old 10-01-2011, 09:56 PM   #1486
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Quote:
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I'm getting a pungent smell out of the airlock. Is this normal?
Kinda fart-ish? Yep, normal.
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Old 10-05-2011, 02:58 PM   #1487
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I made a version of this with 5 gal aj 1 lbs light dme 1 lbs amber dme and threw is .5 oz goldings. O.G. was 1.058 and. F.G. was 1.000. Its about 2 months old and has a nice apple flavor with just a slight bit of malt and hops. But does have a sour or dry finnish. This is my first cidar so not sure if its supposed to be as sour/ dry at the finnish. Any thoughts?

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Old 10-05-2011, 07:37 PM   #1488
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I made a version of this with 5 gal aj 1 lbs light dme 1 lbs amber dme and threw is .5 oz goldings. O.G. was 1.058 and. F.G. was 1.000. Its about 2 months old and has a nice apple flavor with just a slight bit of malt and hops. But does have a sour or dry finnish. This is my first cidar so not sure if its supposed to be as sour/ dry at the finnish. Any thoughts?

It'll be pretty dry if you let it drop from 1.058 to 1.000 - you can avoid that next time by either catching it before it drops that low (cold crashing, racking a few times, sulfites), or backsweetening it.

When you say it's sour, do you mean tart? Again, with the low FG it'll be dry and tart, because of the lack of sugar. I've used various juices and ciders and noticed that some start out a little sour but mellow over time. If it's "sour", then you may have experienced a little contamination, but assuming you drink it fast enough, it's likely nothing lose sleep over.

The yeast you use influences the final body and flavor, too, of course.
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Old 10-08-2011, 02:11 AM   #1489
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The sourness could also be from you apple juice if it has added Vitamin C (ascorbic acid).

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Old 10-09-2011, 01:56 AM   #1490
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Just made my first batch of Graff. I followed the recipe loosely, and used carapils instead of torrified wheat, and used Centennial hops for the boil.

I didn't have any apple juice around but since it is apple season here, I went out and got 10 lbs of "drops." They were all in good shape, so I just sliced them about 3-4 mm thick and put them in the finished wort. The yeast should break down the sliced apples and should leave them as a pulpy mess that I can strain out. That's the plan anyway. Has anyone else tried something like this?

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