Graff (Malty, slightly hopped cider) - Page 189 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Recipe Database > Cider Recipes > Graff (Malty, slightly hopped cider)

Thread Tools
Old 12-05-2012, 10:44 PM   #1881
Oct 2011
Belton, TX
Posts: 50

First batch boiling away, stuck to original recipe this time. Fermentation chamber at 67.5 everything ready for carboy.

Reply With Quote
Old 12-05-2012, 10:50 PM   #1882
Sep 2011
bozeman, montana
Posts: 78
Liked 4 Times on 3 Posts

Well add another fan of graff to this thread! Figured I'd give it a shot...Treetop AJ and Cascade hops. Love this stuff. It's been in the bottle about three weeks and is totally drinkable...almost too good really. It packs a punch...half way through the pint and I got a buzz. Nice. Wondering has a very subtle, slightly tart apple flavor...was thinking about adding a splash of apple extract from Midwest in the next batch. It isn't fermentable...supposed to just add the flavor. Anyone try that yet? Oh, and check out the label I scratched up on the Beer Labelizer website...
Click image for larger version

Name:	#18 Graff small.jpg
Views:	479
Size:	28.6 KB
ID:	87069  

People Like This 
Reply With Quote
Old 12-06-2012, 11:53 PM   #1883
May 2011
Pasadena, California
Posts: 46
Liked 3 Times on 3 Posts

As an attempt to make an apple-pumpkin cider, I brewed a graff like recipe a month ago. I followed Brendon's recipe except for the following changes:

-Used Rogue's pacman yeast (cultured from the shakespeare stout, used just because I wanted to try it out)
-Added Centennial hops as per recipe, but also added 1/2 oz for dry hopping
-Added a pumpkin and spice slosh to the secondary for a week. Not knowing that pumpkin is best to be mashed with the grain load, and forgetting to do so during the mash/brew day, I wasn't sure how to prepare it to be added to the secondary. I know that I could just add pumpkin pie spices, but i really wanted to add pumpkin into the beer. Some reading on HBT revealed that unmashed pumpkin can leave a starchy mouth feel, and doesn't add much. In an attempt to reduce this, I "mashed" 4 16oz cans of organic pumpkin (added about quarter gallon of H2O) at 150F for 45mins (couldn't find on google whether pumpkin even has B-amylase, but what the hell), strained the slosh so as to minimize the retention of fiberous clumps, added spices (quarter tsp of each: nutmeg, cinnamon, allspice, ginger)to the liquid run off, and boiled for 10mins. I then cooled and added with the dry hops to the secondary.

I tasted it at bottling and could not detect a strong pumpkin flavor, but also did not detect any starch off-flavors. It's only been a week, so in about another week or two I will crack one open and report on the final product.

Reply With Quote
Old 12-07-2012, 09:40 PM   #1884
ZombieBrew83's Avatar
Mar 2012
Minneapolis, MN
Posts: 241
Liked 29 Times on 24 Posts

I've played around with adding more malt and/or using less apple juice to offset the tartness you speak of. I posted my latest results a few pages back if you're interested. Nice label!

Please keep us updated! This recipe is so fun to play around with. I am very interested to hear about your results!

Reply With Quote
Old 12-08-2012, 12:25 AM   #1885
Nov 2012
Posts: 173
Liked 11 Times on 11 Posts

Cherry graf above is coming along well, no change in gravity since day 3, still at 1.030. Getting much smoother already, with another week or two and possibly some backsweetening, this is going to be awesome.

Reply With Quote
Old 12-08-2012, 11:52 AM   #1886
Apr 2011
Altus, Oklahoma
Posts: 21

Put my 2gallons in a TAD today with a few bottles to spare. WOW! I can't wait for this to carb up. If it's better than my yeasty dregs sample...this is fantastic! The only thing I may do next time is add some frozen concentrate to backsweeten but probably not it's great as is.

Reply With Quote
Old 12-09-2012, 12:00 AM   #1887
Rondacker's Avatar
Dec 2010
Great Sacandaga Lake, New York
Posts: 236
Liked 8 Times on 8 Posts

Click image for larger version

Name:	image-3288104910.jpg
Views:	304
Size:	37.6 KB
ID:	87590
Tastes really good. In keg a couple of weeks. Yum!
My Basement E-brewery;
On Deck= Stone Ruination Clone
Secondary= Nate's Citrus Bomb
Kegged= Neapolitan Stout

Reply With Quote
Old 12-11-2012, 09:39 PM   #1888
May 2011
Pasadena, California
Posts: 46
Liked 3 Times on 3 Posts

Update from previous post:

Similar to most posts in this thread my graff came out a tad tart and lacking a perfect level of 'sweetness'. My attempt to 'mash' pumpkin and add it to secondary was successful on one half as it did not impart any off-flavors or mouth feel, as well as providing an excellent aroma, but was unsuccessful in imparting an obvious pumpkin flavor to the beer. Next time I will probably increase the amount of spice and pumpkin I add, as well as adding it during the boil/mash. I also feel like the cider could use an even stronger malt-base, as it is still rather 'cider-ish' as pertaining to that.

That said, this graff is incredibly tasty and easy to drink. Oddly, my first sip all I can taste is the sharp tartness of the cider, but by the 3rd sip I hardly notice it and begin to notice the subtle malt-spice base of the beer. I dry hopped and added 1/2oz hops to the boil and can't taste them in the cider, but get that nice refreshing hop sensation when I burp (come on, we all love it). The spice adds a nice aroma, although I think I will add a slightly larger amount for the next graff. I also want to play with addidnt slightly more body to the graff, as some have done in the thread; maybe adding more like 30-50% of the graff as the malt base, and the rest the AJ.

Anyway, here's to one hell of a winter beer.

Reply With Quote
Old 12-12-2012, 10:10 PM   #1889
Jul 2012
Malmoe, Sweden
Posts: 76

Whats your experience regarding time in fermentor? The original post says 2 weeks, then bottle or keg. Has anyone experienced any pros or cons with leaving it in the primary fermentor for more than two weeks?

Reply With Quote
Old 12-13-2012, 06:09 AM   #1890
nightrider069's Avatar
Nov 2012
, Janesville WI.
Posts: 114
Liked 43 Times on 22 Posts

it looks like mine stalled what to do?? re pitch with a nutrient

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hopped Cider compact007 Cider Forum 8 11-15-2014 10:13 AM
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 01:46 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

Forum Jump