VasDeferensly
Active Member
So I had a successful first try with Gunslinger's Graff as my first non cider brew(the tartness has really gone down after a few more weeks of bottle conditioning, my friends couldn't get enough of it), and I was contemplating making it again but I realize it may be a little warm in my fermentation area. This got me thinking about trying a Belgian graff, since apparently Belgian yeasts handle warmer fermenting temps. Could I modify the Gunslinger's Graff recipe to make a Belgian style graff? So far I've been thinking about trading out some LME for dark Belgian candi syrup, reducing and changing the hops, and possibly removing the smoked malt. I have no clue what I'm doing here, so any advice is greatly appreciated.
Here's the Gunslinger's Graff recipe:
3 lbs Amber LME (swap out for candi syrup? keep all LME and add candi syrup?)
1 lb Crystal 120
12 oz Special B
4 oz Smoked Malt (Drop completely?)
8 oz Roasted Barley
4 oz. Chocolate Wheat
1 oz Centennial hops @ 60 min (what hop varieties?)
1 oz Cascade @ 20 min
Steep crushed grains in 2 gallons 156F water for 30 min. Drain and discard grains. Add LME and dissolve. Bring to boil. Add hops at noted times. Cool. Pour 2 gallons of wort into 3 gallons of apple cider in fermentor. Pitch Nottingham. Ferment to a target FG of near or below 1.010.
Here's the Gunslinger's Graff recipe:
3 lbs Amber LME (swap out for candi syrup? keep all LME and add candi syrup?)
1 lb Crystal 120
12 oz Special B
4 oz Smoked Malt (Drop completely?)
8 oz Roasted Barley
4 oz. Chocolate Wheat
1 oz Centennial hops @ 60 min (what hop varieties?)
1 oz Cascade @ 20 min
Steep crushed grains in 2 gallons 156F water for 30 min. Drain and discard grains. Add LME and dissolve. Bring to boil. Add hops at noted times. Cool. Pour 2 gallons of wort into 3 gallons of apple cider in fermentor. Pitch Nottingham. Ferment to a target FG of near or below 1.010.
