Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Cider > Graff (Malty, slightly hopped cider)

Thread Tools
Old 03-20-2013, 11:06 PM   #2111
Feedback Score: 0 reviews
Join Date: Sep 2011
Location: Bend
Posts: 858
Liked 62 Times on 47 Posts
Likes Given: 60


I wanted to come back to post some "on the record" notes for anybody who's interested. I brewed this right around the beginning of February, bottled it 2/23/13 (25 days ago). I followed the original recipe scaled up for a 7.5 gallon batch or so. I used C60, Kirkland AJ, white wheat in place of torrified, and 0.5oz Cascade hops @ 9.1% AA. I fermented at a constant 67F, it finished at 1.008 (down from 1.064), and I carbed with 6oz of sucrose for 2.5 vols CO2. By the numbers, this came out to 7.4% ABV.

I REALLY like this recipe the way it came out for me. Even after the bare-minimum bottle aging time of 2 weeks I found it tart, apple-y, and flavorful. It certainly does NOT taste harsh or alcoholic (to me), though it's definitely got some kick after I've slammed a bomber of it. I'm a fan of tartness, so what some may call harsh or green, I call tasty. I'd almost call it a loss if this gets smoother with age, but I'm sure it will only get better. The only thing I would change is the carbonation level as it's quite foamy even with a sloooooow pour, BUT I also haven't even bothered refrigerating any of these to let them "settle." I've just been pulling them out of the laundry room. I will throw one in the fridge today and let it sit for a while to see how it goes.

All in all, if you're afraid of this taking too long to age out, I say put a batch together NOW, try it when it's carbed, and THEN see if it needs more time. If you think it does, well, you're already 2 weeks into that time by the time you make that decision. Never put off until tomorrow what you could brew today.
SilverZero is offline  
Reply With Quote
Old 03-21-2013, 11:11 PM   #2112
Feedback Score: 0 reviews
Join Date: May 2010
Location: Boston
Posts: 1,876
Liked 197 Times on 157 Posts
Likes Given: 14


Second batch for me. I used 1# of C60 let it sit for 6 weeks. Kegged it 3 days ago ..."forced carbed"....it is less tart than my first batch of 0.5 # C60....I love this stuf

Click image for larger version

Name:	image-1590633963.jpg
Views:	227
Size:	39.5 KB
ID:	109542
Primary: Hornpout Stout
Kegged: Monsta Pumpkin Mash, Saint Stephens' Eleven Ale, Pirate Strong Ale, Cascadian Dark Ale
The Secretion Brewery

Let's think it over and stop making sense
j1laskey is offline  
kingboomer Likes This 
Reply With Quote
Old 03-21-2013, 11:17 PM   #2113
Feedback Score: 0 reviews
Weezy's Avatar
Join Date: Jan 2013
Location: Pittsburgh
Posts: 1,757
Liked 319 Times on 231 Posts
Likes Given: 210


I might through a batch on a Saison yeast cake this weekend. I'll rack it to a secondary and store it til summer. Time should help.
On Tap: Apollo Pale Ale, octoberfest, pale sour
Aging: pale sour solera, yeast bay lambic, dregs lambic, dark english wheat on Roeselare blend, sour brown ale
Weezy is offline  
Reply With Quote
Old 03-23-2013, 12:00 AM   #2114
Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Playa Santana
Posts: 373
Liked 33 Times on 28 Posts
Likes Given: 54


anyone ever try this with some Hibiscus in it? i think the tartness of it would go well. was thinking either adding the dried rose pedals at flameout, or making a tea and putting it in after fermentation is done, or using the dried rose pedals as a dry hop. i think either way itll have a pretty color and awesome aroma.
hopbrad is offline  
Reply With Quote
Old 03-23-2013, 01:57 AM   #2115
Feedback Score: 0 reviews
Join Date: Jan 2010
Location: St Louis
Posts: 296
Liked 10 Times on 10 Posts
Likes Given: 5


I brewed the below recipe on February 10th.

- 4 gal Costco Kirkland Apple Juice
- 2 lb Amber DME
- 7 oz Crystal 60
- 3 oz Crystal 85
- 2 oz White Wheat Malt
- 4 oz Lactose
- 4 oz Malto-Dextrine

- .5 oz Willamette

- Nottingham

- OG 1.063 FG 1.008

I just had my first glass of this from the keg and it is incredible. The tartness from the apple juice compliments the residual sweetness from the lactose and the mouthfeel of the malto-dextrine. I can't wait to taste this in a couple of months.
"Once in a while you get shown the light, in the strangest of places if you look at it right"

Keezer Build
pstrohs is offline  
Reply With Quote
Old 03-23-2013, 08:33 AM   #2116
Feedback Score: 0 reviews
Join Date: Apr 2012
Location: Auckland
Posts: 239
Liked 7 Times on 7 Posts
Likes Given: 17


finally got around to making this, following the OP recipe with Safale S-04. I noob'd out and must have not fully dissolved the LME, and it charred on the bottom of the pot. I syphoned off the liquid and left the burnt **** behind, didn't taste too bad pre-pitch
Primary: Saison
Conditioning: American Pale Ale
Drinking: Red Rye ale, Winter Ale w/vanilla, allspice and cinnamon , Belgian Dubbel,
Northern Brown Ale, Robust Porter, ESB, Rye Pale Ale, Belgian IPA, Belgian Strong Dark

Next Up: Light lager
daggers_nz is offline  
Reply With Quote
Old 03-23-2013, 10:16 AM   #2117
Feedback Score: 0 reviews
Join Date: Mar 2013
Location: Tucson
Posts: 51
Liked 2 Times on 2 Posts
Likes Given: 2


I made one with...

4# 2-row munich
.5# crystal 120
2 oz torrified wheat
2lbs brown sugar (10 min)
.5oz sterling (30 min)

2gallons mashed at 148 for 90min (by accident-forgot about headspace in MLT)

added 2 FCAJ into cooling wort

4 gallons cheap AJ

s-05 yeast

og 1.070
fg 1.006

tasted incredible! I had to stop myself from drinking it out of the primary!
(recommend blowoff)
can't wait until it is carbed!

Very little tartness it tastes like malty apples. - if u want something with a quick turnaround..try this
Nothing like running down to Home Depot and running into a group of "helpers" and saying "I need a 4' section of blowoff tube before my bung explodes out of my primary and I have Krausen everywhere!!- poolplayer
SeraphX117 is offline  
Reply With Quote
Old 03-23-2013, 07:46 PM   #2118
Feedback Score: 0 reviews
Join Date: Sep 2012
Location: Aurora
Posts: 96
Liked 8 Times on 6 Posts
Likes Given: 10


Now, just because my first experimental version of this has not turned out the way I hoped, doesn't mean I'm not going to try it again! Any number of things in my 1 gallon batch could have been off. I do love the thought of a malty, lightly hopped, cider. Being a fan of sours and ciders, I know I'll do this again soon and see if I can get it right!
Pastorken is offline  
Reply With Quote
Old 03-23-2013, 08:01 PM   #2119
Feedback Score: 0 reviews
Join Date: Mar 2009
Location: Nashville
Posts: 12
Liked 1 Times on 1 Posts


Well I have some initial tasting notes. I recently bottled a batch using plain ole priming sugar. I cracked my first bottle last night and am enjoying a glass as I type this. My first thoughts are to increase the Crystal 60 an additional 1/2lb. I'm also thinking the addition of 1/2lb chocolate malts would really make this brew shine. My logic behind this is there is an edginess to this that needs time to mellow out. With the added crystal 60 or chocolate malts I think this will dull the sharpness of the alcohol. I will update in a month to see how much this brew mellows out. In the mean time. A quick snap of my delectable brew.
Click image for larger version

Name:	image.jpg
Views:	307
Size:	48.7 KB
ID:	109991  
NashamBrewer is offline  
Reply With Quote
Old 03-25-2013, 12:55 PM   #2120
Feedback Score: 0 reviews
Join Date: May 2011
Location: Ottawa
Posts: 328
Liked 15 Times on 15 Posts
Likes Given: 26


Is there an official AG version of this? I'm sick of paying for DME/LME and i just participated in a grain bulk buy so......
Fermenting - 10g Galaxy Pale Ale, 10g Burton Pale Ale , 5g Belgian IPA
Kegged - Raging Red Irish Ale, Black Widow Kolsch
On Deck - Captain Hooked on bitters ESB
On Tap - Revvy's Leffe Blonde Clone, Founders Porter Clone
timcadieux is offline  
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

Newest Threads