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Old 10-01-2010, 08:25 PM   #31
tim87tr
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Default dark malt extract


I'm going to make 3 batches using cider. Anyone use dark malt extract and/or chocolate malt? I've got a couple ideas I want to try out.
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Old 10-04-2010, 11:03 PM   #32
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I'm going to make 3 batches using cider. Anyone use dark malt extract and/or chocolate malt? I've got a couple ideas I want to try out.
I used the cider and i 3.3 lbs. of Munich LME, 1/2 lbs. choclate malt, 2lbs of caramel 120 and 2lbs of caramel 45. So my personal opinion: use both.
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Old 10-04-2010, 11:27 PM   #33
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I used the cider and i 3.3 lbs. of Munich LME, 1/2 lbs. choclate malt, 2lbs of caramel 120 and 2lbs of caramel 45. So my personal opinion: use both.
Oh cool, I did use both in one batch last weekend. I made three: one of regular Graff with additional 1/2oz of Saaz aroma hops added at 10 min left in boil, one of just fresh cider and muntons ale yeast (thinking it would end up sweeter/higher FG with a medium attenuation yeast), and one batch very similar to yours...as follows:

Graff Dunkel

4 gal fresh cider, no preservative (24 hr Camden tabs)
2 gal water
6 oz Crystal 120
8 oz chocolate malt
2 oz torrified wheat
2 lb amber dry malt
.5 oz Chinook 11% bittering hops 30 min boil
.5 oz Saaz 4% aroma hops 10 min boil

You used a lot more LME and grains, sounds good. We'll have to report back the results of the modifications to the Gunslinger.
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Old 10-05-2010, 03:28 AM   #34
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Nice. I used saaz and liberty on mine. Also a side. Note I forgot to mention I added half cup of honey and brown sugar as well as a teaspoon of pumpkin spice at the last fifteen of my boil. Got a little crazy lol. OG1.065
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Old 10-08-2010, 07:44 PM   #35
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So I'm going to check the gravity tommorow. I've read other threads on Graff and how it became too dry.

I think a standard 3 week fermentation should be fine, but if anyone has some differing opinions or advice I'm all beers....er ears.
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Old 10-08-2010, 08:02 PM   #36
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Not that this is anything new or unexpected, but this gets so much better with age. I bottled mine back in mid-May this year and I am finding that the tartness has mellowed out a lot.
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Old 10-18-2010, 11:29 AM   #37
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Did my FG reading. 1.012. Its tart actually borderline sour. Wonder if I infected it somehow. Time will tell I guess.
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Old 10-18-2010, 11:56 AM   #38
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Thankee-sai. May your days be long upon the earth!
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Old 11-06-2010, 01:56 AM   #39
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Awesome. I'm really curious as to how those darker malts work with the apple...I don't recall any mention in the books that is was "dark" apple beer, just that it was strong. Oh well, it looks tasty and I'm inspired to try using some darker malt because you say its good but man, my mind just can't imagine how those would taste together...seems like they wouldn't jive and make for some pretty acrid/dry/bitter brew. did you really use 12 oz black patent and 8 oz roasted barley?

Anyway, I brewed up an all grain graf yesterday. Was shooting for 5.5 gallons but ended up with six somehow so it's a bit weaker than I wanted @ 1.052 SG. I'm considering freeze distilling the extra gallon that won't fit in my secondary.

2 lbs munich
2 lbs pale
8 oz crystal 20
8 oz crystal 40
2 oz wheat
all that mashed @ 154. I meant to pull off a bit more than 1.5 gallons but evidently i pulled off a bit more than 2 gallons wort.
boil for half hour w/ .5 oz 5.4% cascades, chill and combine with
4 gallons of fresh apple cider from local orchard (no preservatives, flash pasteurized)

pitched wyeast 1450 2 liter starter
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Old 11-07-2010, 02:25 PM   #40
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Quote:
Originally Posted by tim87tr View Post

Graff Dunkel

4 gal fresh cider, no preservative (24 hr Camden tabs)
2 gal water
6 oz Crystal 120
8 oz chocolate malt
2 oz torrified wheat
2 lb amber dry malt
.5 oz Chinook 11% bittering hops 30 min boil
.5 oz Saaz 4% aroma hops 10 min boil

We'll have to report back the results of the modifications to the Gunslinger.
I bottled this at 3 weeks and it has been bottled 2 weeks. I am very pleased with the results. The taste is rich, smooth, not bitter, with a dry finish (which I like). Only thing I think it needs is a little more malt flavor, which I intend to add and modify on the next batch. I like the original Graff, but this dark stuff is much much better for my tastes.

Next batch I'm going to use 1 lb of choc malt, 1 lb of crystal malt, 1 lb amber dme, 1 lb dark dme, columbus bittering hops and saaz or liberty aroma to finish. The fresh unpasteurized cider really made a difference too.

Last edited by tim87tr; 11-07-2010 at 02:28 PM.
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