Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Cider > Graff (Malty, slightly hopped cider)

Reply
 
LinkBack Thread Tools
Old 10-27-2012, 12:39 AM   #1841
Tubbster85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Port Orchard
Posts: 121
Liked 2 Times on 2 Posts

Default


What do you back sweeten with?

__________________
Tubbster85 is offline  
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 12:53 AM   #1842
buellulysses
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 12
Liked 1 Times on 1 Posts

Default


Hello all, new to the scene I live in Central MA so raw cider is plentiful here so I only use that. Made a few batches of dry apflewine and loved it but i wanted to try something diferent. Just brewed a batch if this but I'm not good at following recipes. Just wanted to know how you guys think this will turn out?

5gallons of raw sweet cider from the mill down the street
.5lb of torified wheat
2lbs amber DME
1cup real maple syrup
1oz fuggle hops (4.6 AA)
Nottingham ale yeast

I forgot the crystal 60/120l and the LHBS was closed so I left it out.

Will it be too bitter with this much hops?
How will the absence if crystal 60l affect the head retention?
is .5 lb of wheat way too much?

__________________
buellulysses is offline  
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 06:02 PM   #1843
mike_in_ak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: anchorage
Posts: 544
Liked 84 Times on 52 Posts

Default


Gonna be a wild ride, should be interesting results to post about later. People talk about torrified wheat going crazy at 2 oz. Crystal is for residual sweetness, without it there will be remaining sweetness. Usual hops is a quarter of what you uses, so obviously yours will be more bitter. Which should compound the lack of crystal.

But I bet whatever you get will be drinkable, if not good. And if it's too bitter, you could always backsweeten.

__________________
mike_in_ak is offline  
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 10:27 PM   #1844
Tubbster85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Port Orchard
Posts: 121
Liked 2 Times on 2 Posts

Default


So I just bought 4 gallons of Honeycrisp cider (all natural, no preservatives,100% juice and pasteurized). So I plan on making it this weekend sometime after I go to the lhbs. I was wondering how I would make this more towards the sweeter/malty side? I am not against a dry cider, just happen to like the sweeter ones.

__________________
Tubbster85 is offline  
 
Reply With Quote Quick reply to this message
Old 11-01-2012, 12:20 PM   #1845
buellulysses
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 12
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by mike_in_ak
Gonna be a wild ride, should be interesting results to post about later. People talk about torrified wheat going crazy at 2 oz. Crystal is for residual sweetness, without it there will be remaining sweetness. Usual hops is a quarter of what you uses, so obviously yours will be more bitter. Which should compound the lack of crystal.

But I bet whatever you get will be drinkable, if not good. And if it's too bitter, you could always backsweeten.
Thanks for the input, I realized I had forgotten the crystal too late to get it and had no room in the fridge for the raw cider so I just went for it. I have read that maple can leave some residual sweetness any chance I helped my case with that?
__________________
buellulysses is offline  
 
Reply With Quote Quick reply to this message
Old 11-01-2012, 01:53 PM   #1846
buellulysses
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 12
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by mike_in_ak
Gonna be a wild ride, should be interesting results to post about later. People talk about torrified wheat going crazy at 2 oz. Crystal is for residual sweetness, without it there will be remaining sweetness. Usual hops is a quarter of what you uses, so obviously yours will be more bitter. Which should compound the lack of crystal.

But I bet whatever you get will be drinkable, if not good. And if it's too bitter, you could always backsweeten.
Also what do you mean about the torified wheat "going crazy" ?
__________________
buellulysses is offline  
 
Reply With Quote Quick reply to this message
Old 11-01-2012, 02:20 PM   #1847
Clifton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 696
Liked 44 Times on 37 Posts
Likes Given: 14

Default


CrotchRocket S. Grant,
"going crazy" = super foamy head retention

2 lbs of amber extract will leave a little residual sweetness. I've not heard that about maple syrup. No matter what you made beer. Smile.

Tubbster85, use more caramel malt, backsweeten, halt fermentation, try Ffarg. There are lots of ways to make a sweeter cider. They just won't be Graff. Graff is good. Try it. Try Ffarg. Try making a simple sweet cider there are several good recipes here.

https://www.google.com/url?q=http://...8ScV-CyfCDH5dA

https://www.google.com/url?q=http://...x-iDizOPjZhz1g

http://www.homebrewtalk.com/f81/5-da...-cider-265986/
__________________
Clifton is offline  
 
Reply With Quote Quick reply to this message
Old 11-01-2012, 04:38 PM   #1848
buellulysses
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 12
Liked 1 Times on 1 Posts

Default


Haha! "CrotchRocket S.Grant" took me a minute... For the record my 09 Buell Ulysses xb12xt is more if an adventure tourer and thus is named the Latin name of the hero in Homers Odyssey not the Civil war General that tried to kick all the Jews out if Tennessee.
But I digress...
Thanks for clearing up the wheat question, as for the maple perhaps I confused maple having some "unfermentables" with residual sweetness are the two not the same?
Obviously I have a lot to learn perhaps I should have brewed a few more extract beers before trying graff but I've been reading the dark tower series and I'd rather brew something I can't just buy a better version of.

__________________
buellulysses is offline  
 
Reply With Quote Quick reply to this message
Old 11-02-2012, 01:44 AM   #1849
pithed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 3
Liked 1 Times on 1 Posts

Default


Count me as another satisfied customer.. er brewer of this recipe. I love it and am not a huge cider fan but made it at the urging of friends and family to make something other than crazy hoppy beer. It was so successful that I felt it needed a label and have been giving it out as gifts. Sadly I only brewed 2 gallons.

I am about to make another batch but was thinking of adding fresh guava (we have a bunch of guavas around) but have no idea how to go about that. Ideas?

__________________
pithed is offline  
kingboomer Likes This 
Reply With Quote Quick reply to this message
Old 11-06-2012, 02:11 AM   #1850
buellulysses
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 12
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by buellulysses
Hello all, new to the scene I live in Central MA so raw cider is plentiful here so I only use that. Made a few batches of dry apflewine and loved it but i wanted to try something diferent. Just brewed a batch if this but I'm not good at following recipes. Just wanted to know how you guys think this will turn out?

5gallons of raw sweet cider from the mill down the street
.5lb of torified wheat
2lbs amber DME
1cup real maple syrup
1oz fuggle hops (4.6 AA)
Nottingham ale yeast

I forgot the crystal 60/120l and the LHBS was closed so I left it out.

Will it be too bitter with this much hops?
How will the absence if crystal 60l affect the head retention?
is .5 lb of wheat way too much?
Just tried it after 1week in the primary. Had low expectations due to my lack of ability to follow directions, but I was pleasantly surprised! It's not really that bitter at all, just enough to balance out the sweet and sour apple flavor it rounded it out nicely! Just hope not too much more sweetness goes away as it is just about as dry as I like and I'd assume the bitterness will stay the same and would then be out if balance...

image-2285590382.jpg
__________________
buellulysses is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hopped Cider compact007 Cider Forum 6 04-08-2013 10:13 PM
Malty cider, whadya think? casebrew Cider Forum 4 09-04-2011 01:48 PM
Graff tastes slightly of yeast/wine... bfbf Cider Forum 3 11-06-2009 12:46 PM
Graff cider: where did this krausen come from? voberoi Cider Forum 2 10-09-2009 06:29 AM
Finally, hopped cider Talcottsk Cider Forum 1 05-11-2006 09:56 PM