Hi all, I'm planning on making a graff (cider/beer hybrid) that uses an oatmeal stout as the beer base. I have two different recipes that I've been developing, and am interested in some feedback about the two. They are both based on the idea of brewing a 3 gallon batch of beer and then mixing it with two gallons of apple juice/cider. As you'll be able to see the main difference between the recipes is that one has more spices etc, while the other is much more simple, but uses a belgian strong yeast (Rochefort's yeast) instead of an ESB yeast. Any and all suggestion about which one might be better would be much appreciated, or any suggestions for combining the two concepts. Also, any thoughts about the ibu level of the two would help.
Thanks!
Graff Stout #1
Estimated OG: 1.060 SG
Estimated FG: 1.012 SG
Estimated Color: 35.5 SRM
Estimated IBU: 26.1 IBUs
Ingredients:
5 lbs 8.0 oz - Maris Otter
1 lbs 3.4 oz - Oats, Flaked
6.5 oz - Carafa Special III
6.5 oz - Caramel/Crystal Malt - 80L
6.5 oz - Chocolate Malt
6.5 oz - Roasted Barley
17.12 g - Centennial [10.00 %] - Boil 60.0 min
0.25 oz - Ginger Root (Boil 12.0 mins)
6.65 g - Cascade [5.50 %] - Boil 10.0 min
0.50 Items - Cinnamon Stick (Boil 5.0 mins)
0.25 oz - Coriander Seed (Boil 5.0 mins)
0.25 oz - Orange Peel, Sweet (Boil 5.0 mins)
1.0 pkg - London Ale III (Wyeast Labs #1318)
2 gallons - Apple Juice (Flameout)
8.0 oz - Maple Syrup (Flameout)
1.00 Items - Vanilla Bean (Secondary 2.0 weeks)
Graff Stout #2
Estimated OG: 1.057 SG
Estimated FG: 1.010 SG
Estimated Color: 33.8 SRM
Estimated IBU: 10.2 IBUs
Ingredients:
5 lbs 1.9 oz - Maris Otter
1 lbs 2.1 oz - Oats, Flaked
6 oz - Carafa Special III
6 oz - Caramel/Crystal Malt - 80L
6 oz - Chocolate Malt
6 oz - Roasted Barley
6.54 g - Centennial [10.00 %] - Boil 60.0 min
2.54 g - Cascade [5.50 %] - Boil 10.0 min
0.25 oz - Coriander Seed (Boil 5.0 mins)
1.0 pkg - Belgian Abbey II (Wyeast Labs #1762)
2 gallons - Apple Juice (Flameout)
8.0 oz - Maple Syrup (Flameout)
Thanks!
Graff Stout #1
Estimated OG: 1.060 SG
Estimated FG: 1.012 SG
Estimated Color: 35.5 SRM
Estimated IBU: 26.1 IBUs
Ingredients:
5 lbs 8.0 oz - Maris Otter
1 lbs 3.4 oz - Oats, Flaked
6.5 oz - Carafa Special III
6.5 oz - Caramel/Crystal Malt - 80L
6.5 oz - Chocolate Malt
6.5 oz - Roasted Barley
17.12 g - Centennial [10.00 %] - Boil 60.0 min
0.25 oz - Ginger Root (Boil 12.0 mins)
6.65 g - Cascade [5.50 %] - Boil 10.0 min
0.50 Items - Cinnamon Stick (Boil 5.0 mins)
0.25 oz - Coriander Seed (Boil 5.0 mins)
0.25 oz - Orange Peel, Sweet (Boil 5.0 mins)
1.0 pkg - London Ale III (Wyeast Labs #1318)
2 gallons - Apple Juice (Flameout)
8.0 oz - Maple Syrup (Flameout)
1.00 Items - Vanilla Bean (Secondary 2.0 weeks)
Graff Stout #2
Estimated OG: 1.057 SG
Estimated FG: 1.010 SG
Estimated Color: 33.8 SRM
Estimated IBU: 10.2 IBUs
Ingredients:
5 lbs 1.9 oz - Maris Otter
1 lbs 2.1 oz - Oats, Flaked
6 oz - Carafa Special III
6 oz - Caramel/Crystal Malt - 80L
6 oz - Chocolate Malt
6 oz - Roasted Barley
6.54 g - Centennial [10.00 %] - Boil 60.0 min
2.54 g - Cascade [5.50 %] - Boil 10.0 min
0.25 oz - Coriander Seed (Boil 5.0 mins)
1.0 pkg - Belgian Abbey II (Wyeast Labs #1762)
2 gallons - Apple Juice (Flameout)
8.0 oz - Maple Syrup (Flameout)
