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Old 09-19-2013, 09:11 AM   #1
Elgran
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Aug 2013
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So I was thinking of making a Stout Graff.

Here is the Recipe I have come up with, it was modified from Brandon O's I was wondering what you guys might think. This will be my first go at a Graff, but I like stouts and figured I would throw it in the mix.

**UPDATE**
after going through the forums for most of the last 2 days and looking at stout recipes and the like, I have finally decided on the end recipe I am going to try out.

Materials needed for a 5 Gallon Batch

White Labs Irish Ale Yeast WL004
1.5 lb English Maris Otter
3/4 lb Flaked Barley
1/2 lb English Roasted Barley
1/2 lb Chocolate Rye (Weyermann®)
2 oz Acidulated Malt
1/2 oz UK Fuggle Leaf Hops
4 Gallons of Mott's apple juice.
1 gallon of water
2 lb of Munton & Fison (UK) Extra Dark DME
1 tsp yeast energizer
2 tsp yeast nutrient

Reason: Updating/Changing Recipe

 
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Old 09-19-2013, 02:47 PM   #2
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Stout graff sounds yummy, let us know how it turns out.

The idea kind of reminds me of this recipe:
http://www.homebrewtalk.com/f78/guns...-graff-147726/
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Old 09-19-2013, 07:45 PM   #3
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Wonder if it'll be anything like an Irish black velvet.
Beamish over Dry Blackthorn is my go-to at an Irish pub that has them on tap.
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Old 09-19-2013, 10:05 PM   #4
Elgran
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Quote:
Originally Posted by hunter_la5 View Post
Stout graff sounds yummy, let us know how it turns out.

The idea kind of reminds me of this recipe:
http://www.homebrewtalk.com/f78/guns...-graff-147726/
Yeah that's where I kinda got the idea when I was looking for a stout recipe. And I am still thinking of mine so it may be tweaked some more. But for sure, once I get it finished I will post some updates.

Quote:
Originally Posted by skadalajara View Post
Wonder if it'll be anything like an Irish black velvet.
Beamish over Dry Blackthorn is my go-to at an Irish pub that has them on tap.
This is another area I got the Idea from. Me and a friend go out to lunch every weekend and we hit JL Beers up every now and then. They do the Guinness Stout and Cider.

 
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Old 09-20-2013, 11:13 AM   #5
Elgran
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Aug 2013
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I think I will be doing this Mid October, that's when I have to go out and buy some more juice and other things to finish off some Hard Cider and Apple Wines I have brewing atm.

I figured I would just get it all done at once. I will post pics once I do go too brew and update the OG and so on.

 
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Old 09-20-2013, 01:01 PM   #6
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Sounds tasty, but I'm wondering why the acidulated malt? I tried some in a graff a while back, didn't really notice any difference in flavour. I never tried chocolate rye before, but I've got a graff to brew later today using 4oz of chocolate malt (and a few other things). Regards, GF.

 
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Old 09-20-2013, 01:11 PM   #7
Elgran
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I was going to do the acidulated malt for a sour flavor more in line to Guinness. I will be experimenting mainly. Just piecing things together from stout information I have seen and ones I have tasted.

 
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Old 01-27-2014, 10:21 PM   #8
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Giving this one a bump just to see how this turned out?

I recently accidentally mixed a little bit of my very roasty, stout-like Scottish ale with a little bit of cider and it inspired me to try something like this.
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Old 09-26-2016, 10:38 PM   #9
patam
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Sep 2016
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Here'S my recipe of my first Graff. It turns out pretty good actually !! Very impressed ! And just for the info, i've taken 2 litre of the stout wort appart just to taste the stout, and it was awesome !!!
Made 11 l of wort plus 11 l of apple Juice
Recipe Specifications
--------------------------
Boil Size: 16.325 l
Post Boil Volume: 13.486 l
Batch Size (fermenter): 11.016 l
Bottling Volume: 10.183 l
Estimated OG: 1.070 SG
Estimated Color: 59.4 SRM
Estimated IBU: 117.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.260 kg Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 1 57.2 %
0.500 kg Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2 12.6 %
0.340 kg Special B (Dingemans) (147.5 SRM) Grain 3 8.6 %
0.250 kg Roasted Barley (Bairds) (600.0 SRM) Grain 4 6.3 %
0.250 kg Smoked Malt (9.0 SRM) Grain 5 6.3 %
0.123 kg Munich Malt - 10L (10.0 SRM) Grain 6 3.1 %
0.118 kg Caramel/Crystal Malt - 75 (Bairds) (75.0 Grain 7 3.0 %
0.113 kg Chocolate Malt (Bairds) (500.0 SRM) Grain 8 2.9 %
28.000 g Centennial [10.00 %] - Boil 60.0 min Hop 9 52.1 IBUs
15.000 g Chinook [11.80 %] - Boil 60.0 min Hop 10 33.0 IBUs
10.000 g Cascade [5.50 %] - Boil 60.0 min Hop 11 10.2 IBUs
35.000 g Cascade [5.50 %] - Boil 20.0 min Hop 12 21.7 IBUs
0.15 tsp Irish Moss (Boil 10.0 mins) Fining 13 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
0.58 tsp Yeast Nutrient (Primary 3.0 days) Other 15 -
11.00 l Apple Extract (Primary 2.0 days) Flavor 16 -


Feel free to comment !

 
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