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

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Old 09-03-2010, 02:59 PM   #901
knotquiteawake
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It took 4 days for fermentation to really take off, I only had a couple little bubbles after 72 hours, and it was only the following day that the airlock actually started moving and a small krausen started to develop. There are small hop leaf particles floating at the top from the pellets I used (some must have escaped the bag), the smell isn't overwhelming, just kinda a low level funk.
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Old 09-04-2010, 02:12 AM   #902
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I'm about to make this, and I have a question.

I'm doing a small batch, so I'm leaving out the hops, and skipping the boil. My question is: since I'm not boiling it, would it make sense to heat up some apple juice to 150, and steep the grains in that? The juice won't be boiled. Or is that still too high of a temperature for apple juice?
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Old 09-04-2010, 07:29 AM   #903
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I don't think you'll see any benefit to steeping the grains in apple juice.
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Old 09-07-2010, 01:27 AM   #904
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Quote:
Originally Posted by wafflesnsegways View Post
I'm about to make this, and I have a question.

I'm doing a small batch, so I'm leaving out the hops, and skipping the boil. My question is: since I'm not boiling it, would it make sense to heat up some apple juice to 150, and steep the grains in that? The juice won't be boiled. Or is that still too high of a temperature for apple juice?
I don't think I'd forgo the hops, they're a pretty integral part of the recipe. Also, if you don't boil, I'd say your risk of infection is a lot higher.

Fine to scale the recipe back to a gallon (why? It's so good!) but I don't think the changes your suggesting are a good idea. But, hey, just IMO, eh?
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Old 09-07-2010, 05:26 PM   #905
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I have 5 gallons of this bubbling away in the basement currently. Set it up on Saturday (now Tuesday), got a good inch of kraus-... kreu-... kerri-... foam, and sniffing the airlock smells -fan-freaking-tastic-.

Can't wait to drink it!
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Old 09-08-2010, 07:04 PM   #906
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I brewed this one up last night. I somehow found myself with only 1lb 9oz of Amber DME! no worries, though - I had saved a good amount of second runnings wort from my Belgian IIPA I brewed over the weekend. Boiled some of that down, and then used it to sparge the grains. Came in at 1.058 OG. I used .5oz of Willamette hops that I had left over from a Porter that I brewed recently, and pitched a 1L starter of Wyeast 1332 NW Ale yeast.

Chilled the wort in an ice bath to about 80F, then let the chilled apple juice do the rest. It was already gluggin' away in the bucket when I checked in on it about 8 hours later.

very much looking forward to enjoying this brew in mid-October. cheers!
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Old 09-10-2010, 06:41 PM   #907
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About to do this for a second time. Any ideas for something different to do? 1 gal of a dif juice? Thought I'd switch it up even though it tasted great
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Old 09-10-2010, 07:05 PM   #908
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I think the next time I do this, I'll try darker and/or more malts to make it a bit sweeter.
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Old 09-10-2010, 07:42 PM   #909
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I'm the type where I like to drink my beers during the process of making, at bottling time and during the 2 to 3 weeks of bottle conditioning.

Needless to say I've done the same thing with the Graff. After two weeks it's carbinated great.....but I must say I'm underwhelmed by the taste. It's not that its bad...it's just that so far I'm not saying, "Wow...I gotta have another one of those". Should I really expect much more change in taste in the following weeks???

Cheers.
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Old 09-10-2010, 10:18 PM   #910
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Dude, beers never taste good green. Hell, they often taste rather nasty. This is why many recipes tell you to secondary for extended periods or age in the carboy. This graff is a prime example. It becomes a completely different beverage after a 3 week keg age. Shi'ite, almost every beer I've made tastes better after a 3 week keg age.
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