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Old 08-31-2010, 01:53 PM   #891
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I used this recipe as a guideline and made a 5 gallon batch with 3 gallons of fresh peach cider (gravity of 1.035) and 2 gallons of wort. I pasteurized the cider for 10 mins at 160, let cool, then racked it onto the wort after the boil. I will add 2.5 pounds of peach puree to the primary after day 3 of fermentation, give it a few more days, then sorbate/sulfite it, then rack to secondary over another 2.5 lbs of puree to back sweeten. Here's what I used:

1/2 lb crystal 10L
1/2 lb crystal 40L - both steeped for 30 mins around 150

1 lb - light DME
3.3 lbs - amber LME
0.5 oz - 5.5% Mt.Hood

30 minute boil, used wort chiller, pitched Wyeast ESB 1968 last night around 1030, bubbling this morning at 7, forgot to get an OG. I plan on kegging after two weeks in the secondary. If additional sweetness is not needed, the second puree addition will be foregone. I'll let you know how it turns out.

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Old 09-02-2010, 12:01 PM   #892
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With this recipe of brandons do i have to prime befor bottleing if i want to carb it? if so any advice on what to do for a 5 gall batch? i dont want to end up with 2 cases of bombs.

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Old 09-02-2010, 12:50 PM   #893
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Earlier posts indicate that you prime it just like any other "beer". That being said you would want to make sure you hit within the attenuation range for your yeast. I ended up using 5 oz of table sugar to carb my 5 gal batch. It's only been bottled for less than a week so I can't give you any info on carbonation or head retention yet.

Cheers

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Old 09-02-2010, 01:01 PM   #894
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Yep.. I used 1 oz/gallon corn sugar. IT took quite awhile to prime (3-4 weeks) but was perfectly carbonated after that. I used CaraPils instead of Torrified Wheat. The head retention wasn't great when ice cold, but a little closer to room temperature it was very foamy.

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Old 09-02-2010, 03:47 PM   #895
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I used 5oz of dextrose to prime mine. I've been popping bottles for a few days now, it tastes great. Mine carbed in about 3 weeks. I also used Carapils instead of torrified wheat, and noticed the head retention was better as it warmed slightly.

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Old 09-02-2010, 04:28 PM   #896
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Just created the original recipe on Brewmasters Warehouse. There was already an all grain version, but I wanted to do a partial mash.

Anyone interested, the link is below. $13.18 plus shipping, and obviously you have to buy the juice.

http://www.brewmasterswarehouse.com/recipe/9674970e/

I'm going to be brewing this for the holidays to give out as gifts.

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I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA

Last edited by jbrookeiv; 09-02-2010 at 04:34 PM.
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Old 09-02-2010, 10:44 PM   #897
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Is there any consensus on which hops are good for this?

A quick run through shows cascade, goldings, crystal, fuggles, hallertau, saaz, sterling, amarillo, sorachi ace and mt hood being used.

Anyone care to comment on what hops they used and how they think it effected the brew?

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Old 09-03-2010, 12:18 PM   #898
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I don't remember but is this supposed to smell like ass while its fermenting? The fermentation really took off over the last few days and every time I go into the Fermentation room it smells a kinda like ass.

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Old 09-03-2010, 02:36 PM   #899
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This is how I did mine.....and no ass smell.

Just brewed my 1st batch last nite.

4 Gallons "Midwest Family Fare" apple juice

Followed the recipe on grains and DME

Hops: 0.5 oz Hallertau

Yeast: Wyeast 1056 American Ale (2nd generation washed from previous batch)

OG: 1.062


Smelled great the whole way through the fermentation.

Cheers
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Old 09-03-2010, 02:49 PM   #900
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Quote:
Originally Posted by knotquiteawake View Post
I don't remember but is this supposed to smell like ass while its fermenting? The fermentation really took off over the last few days and every time I go into the Fermentation room it smells a kinda like ass.
A lot of ciders, including Ed Wort's Apfelwein smell really bad during fermentation because of the lack of nitrogenous nutrients for the yeast. They tend to throw off Sulfur dioxide under stress. This can be fixed by the addition of yeast nutrient. That said, the malt in Graff should provide plenty of nutrient for the yeast and you SHOULDN'T get much if ANY sulfur odor.

Also, the wine yeasts typically used in Ciders are more prone to this than the ale yeast used for Graff.

So... in short, NO, your Graff SHOULDN'T SMELL LIKE ASS. (Mine didn't) I suspect maybe contamination of some kind...
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