can you share your recipe and process?
+1
can you share your recipe and process?
Can you share your recipe and process?
Can you share your recipe and process?
I agree! I am still very new to all of this (this was my first brew) and I already want to play with it, but some other versions would help very much! I don't know why, but this particular form of brew is very uncommon... the dominantly cider based beer style brew.
Yes Mike that would be ok to do.Advise Please!
Tuesday I will be bottling my first cider and was in search of a different recipe which is how I came upon this. I love malty beers and a malty cider sounded good to me, so I want to make some. My cider going into bottles Tuesday was fermented with s-04 and has a nice 3/4" thick yeast cake on the bottom of my 5 gallon better bottle. If I were to make this graff could I dump it right in the better bottle after I rack off the cider to be bottled? Thanks so much for the insight.
-Mike
I haven't read through all of the pages on this thread, but of the 16 or so pages I have read, I'm liking what I'm seeing. I think I will try this for my next brew, hopefully brewing something my wife will like. She loves Woodchuck. One question- anyone tried Brandon O's graff recipe with liquid malt extract? I like Briess Pilsen light malt extract. I'm not opposed to using DME, I've just never used it before. Thoughts?
insanim8er said:There's no reason you can't use LME
What is the temperature of the fermenter? Is the lid on tight, I have a fermentor that has a leaky lid, I almost never see the blow off tube bubble, its getting replaced.mrdeshone said:I brewed up a batch Sunday and followed the recipe. Today is Wednesday and I haven't noticed a lot of bubbling in my airlock.
70 degrees. Can I check the SG to see what it reads. I would hate to repitch yeast. Are there any tests that I can do to see if it fermented?herc1354 said:What is the temperature of the fermenter? Is the lid on tight, I have a fermentor that has a leaky lid, I almost never see the blow off tube bubble, its getting replaced.
70 degrees. Can I check the SG to see what it reads. I would hate to repitch yeast. Are there any tests that I can do to see if it fermented?
insanim8er said:ya.. I just tapped a keg of graff filling bottles to take to thanksgiving dinner tonight. Tapped a keg of imperial milk stout as well... Good thing I have back-up kegs. But now I have no back-up kegs for those back-ups... Better get to it!
Happy Thanksgiving and GO DUCKS! (tomorrow)
Ok so I have made this three times now. I used Brandon-O's recipe, I did the gunslinger version, I made my own version with a SMaSH pale ale. All have been less than good. None of mine have had off flavors its just the flavor is not there. I rather just make cider or a beer. The concept was good with this which is why I kept trying different recipes, but in the end I rather make a beer or a cider. Great idea I'm glad people like it, but IMO this stuff sucks... Like I said thats my opinion, best of luck to you that like it.
:cross::hs:nestar::rockin:
Philistine said:Got my first taste today.
Quite good! This batch can only improve with time. Its been in the bottle for about 3 weeks and in the fridge for a couple days. The only changes I made to the OP's recipe was to sub the 60L for equal parts 120L and honey malt (4oz each). I also used Saaz (3.4% AA) hops.
As far as taste goes it was a bit tart as the cider I bought had ascorbic acid in it. But not unpleasantly so. Next time I'll get cider without ascorbic acid. I'll also double up on the steeping grains to up the sweetness a bit. The Saaz was hardly noticeable so I'll look at either using more Saaz or a hop with higher AA percentage. I'd like a bit more head retention so next time I'll use 2oz of torrified wheat.
A great drink. One I'm anxious to make again soon.
Thanks for sharing the recipe Brandon O.
BigFloyd said:I had kegged a batch of this a few weeks ago (fermented on Notty). Since I already had some in bottles from a prior batch, I decided to play around with back-sweetening and spicing it a bit for the Christmas season.
First, I broke apart and soaked one large cinnamon stick and about 20 allspice berries in a few ounces of cheap vodka a couple of days. After removing the solid bits, I combined it with 1.5tsp K-sorbate (to inhibit yeast activity because I like to bottle off the kegs to share) and a can of frozen concentrated apple juice. It was very milky-looking. After depressurizing the keg, I poured the whole thing into about 4.5 gallons of Graff and sealed it back up.
A few hours later, I tried the first sample. Nice. It gave the Graff a better hint of apple flavor. The spices were present but subtle and in no way dominating. It also stayed decently clear in spite of the milky addition. I may play around with different spice combos and amounts in the future, but I'll certainly do this again.
Followed the original recipe exactly. Had the exact same OG and FG. It's been bottled for about 12 days now. I decided to crack one open and see what it was like. Super, super, sour. Tasted clean enough, but my goodness it is hella sour. I think back sweetening would take care of this, but I am bottling and not kegging and did not want to fool with bottle pasteurizing. Any chance this one will mellow out some with more time bottle conditioning?
Followed the original recipe exactly. Had the exact same OG and FG. It's been bottled for about 12 days now. I decided to crack one open and see what it was like. Super, super, sour. Tasted clean enough, but my goodness it is hella sour. I think back sweetening would take care of this, but I am bottling and not kegging and did not want to fool with bottle pasteurizing. Any chance this one will mellow out some with more time bottle conditioning?
Followed the original recipe exactly. Had the exact same OG and FG. It's been bottled for about 12 days now. I decided to crack one open and see what it was like. Super, super, sour. Tasted clean enough, but my goodness it is hella sour. I think back sweetening would take care of this, but I am bottling and not kegging and did not want to fool with bottle pasteurizing. Any chance this one will mellow out some with more time bottle conditioning?
Was thinking of brewing up a batch but leaving out the hops and dme. Anyone have any experience with this or guesses how it might turn out
It will probably turn out alot like Apfelwein, only a little lower abv.
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