Right now I'm kicking myself because I just brewed some apfelwein like a week ago. I also have an Irish Stout 3 weeks in primary as well. I would have totally made this if I had seen it sooner! Oh well, once I bottle ye old dry hooch (apfelwein), I'm making a batch of this with high expectations.
Poor man's Black velvets are one of my favorite drinks.(Stout and cider rather than stout and champagne)
So brewing and fermenting a graff just seems like a flavor I'd love. I'm interested to try and make more of a stout rather than the typical ale ingredients used before. Maybe by using some barley, caramel, and darker steeping grains. Anyone try this yet? I know it would be much darker in hue, but the flavors just seem like they would be wonderful.
A lot of people complain about this recipe being too dry, but the whole point of a poor man's black velvet is that the stout really combats the dryness of the cider really well. The two flavors co-mingle in a delicious malty cidery explosion of flavor. It's also a killer drink to have with fish and chips or other fried and typically salty british/irish foods.
Anyone else make a batch of graff with stout ingredients? I know mixing two completed drinks together once they are completed is one thing. I wonder how they would co mingle if they were born together in a primary fermenter. Looks like I have my next project folks.