I brew a modification of the orange/coriander/cascade recipe found here in large quantities as it's a crowd pleaser. Always try to keep 1-2 kegs of this in reserve.
For me, it's a bavarian weisbier step-mashed, fermented at 63F with WLP300.
Although, I have made the Graff Cider a couple times but the first time I made it dry and the second time I made it backsweetened and force carbed so its hardly the same thing.