Graff (Malty, slightly hopped cider)

[Ciderbarrel]

This is the first time I've brewed something "beer-like" with the grains and hops and what not. As my alias implies, I'm all about Hard Cider. I wanted to do the Apfelwein but I read alot on here that it just doesn't taste....apple enough.

I stumbled upon this thread doing a search for other recipes to try and it sounded pretty intimidating. I never worked with grains nor hops nor did I know how to use them. I didn't even own a bag to steep them in.

I headed to the LHBS and got pretty much everything on the list.

I used 4 gallons of Simply Apple.

I wanted to do the 1lb amber and 1lb light DMEs, but they were out of light, so I used Extra light.

As I have never used hops (and I don't drink beer because I can't stand the bitterness), I split the difference between 0% and 6% AA and got some Czech Saaz 3.2% AA. It was a wonderful smell while it was boiling. I don't drink coffee either (same reason, and I have high BP and I need to watch the caffeine) but it smelled like a night light coffee being brewed.

I literally just got the carboy in my cooling rig about 10 mins ago, so I'm really looking forward to this in 5-6 weeks.

The OG was 1.065 @ 70F, so adjusting for temp according to the chart that came with my hydrometer, it is an adjusted 1.066. So, going by the ABV fomula, if I do get it down to 1.000 when I bottle, there is a chance it could be 9.35% ABV? Wow. I do plan to have it sparkling.

As for my cooling rig, I have a spare fridge that I wasn't really using (I bought one at the last place I lived, but when I moved into this house, it already had a decent fridge, so mine went in the basement). I got the Ranco temp controller and emptied the fridge of everything and set it for 66F. I have vodka in the 3-piece air lock and I'll check the SG in 2 weeks or so.

My 6.5 gallon carboy fits with plenty of room to spare. I am highly doubtful that another 6.5 could sit next to it, but I need to measure to be sure. I'm confident that a 4 or 5 gallon will fit w/ no problem so I'm itching for another recipe to try.

I guess I'll fill everyone in the future as to how it goes.

 

[Recluse]

This is the first time I've brewed something "beer-like" with the grains and hops and what not. As my alias implies, I'm all about Hard Cider. I wanted to do the Apfelwein but I read alot on here that it just doesn't taste....apple enough.

I'd be interested in your take on it...and any advice on Hard Cider making in general. My previous attempt at hard cider (just some really good local cold pasteurized Apple Cider and champagne yeast) failed miserably...but I now know (suspect?) it is probably because I didn't let it age long enough. I have 3 gal of Apfelwein and 4 gal of Graff in progress now with cheaper store-bought juice but I plan on getting some of the good stuff for drinking and fermenting.

My Graff is 2 weeks old tomorrow, (OG 1.062, 11 day Gravity 1.011) but still has islands of bubbles on the surface. Looks like someone spit in it :cross: but more likely just residual CO2 outgassing. Seen this before on ales, but it was usually gone by 2 weeks or less. Should I be worried?

Been drinking more commercial Ciders in anticipation. Growing fond of Woodpecker though originally, I felt it was too dry. I tried some Woodchuck Amber last night, and I find that TOO SWEET... so I am thinking my GRAFF should fit right in with my preferences.

 

[LSDracula]

Bottling my first batch tomorrow. Just took a gravity reading. 1.006! That means with my estimated starting gravity of 1.068 it's just over 8% abv. I used safale 05. The sample was good but still kinda dry. Not nearly as bad as the 11% maple apfelwien I made months ago. Noticed the alcohol content in just the little sample I drank. A few of these in the afternoon should give you a pretty good buzz.
Does anybody have results using Nottingham.

 

[bad67z]

Picked up supplies at my LHBS today, I going to brew up my first batch tonight.
:rockin:

 

[Ciderbarrel]

I used safale 05.

I forgot to add in my long post that I used that as well.


I can see why people start to panic after a few days when they don't see bubbling. I am using a 6.5 g carboy (it's just what I had on hand) and it's only about 2/3rd to 4/5ths full. The liquid is about a good 6-8 inches away from the stopper and after one day there isn't any bubbling. With that much volume to fill, I don't expect to see any bubbling for about a week or so.

 

[Recluse]

I forgot to add in my long post that I used that as well.


I can see why people start to panic after a few days when they don't see bubbling. I am using a 6.5 g carboy (it's just what I had on hand) and it's only about 2/3rd to 4/5ths full. The liquid is about a good 6-8 inches away from the stopper and after one day there isn't any bubbling. With that much volume to fill, I don't expect to see any bubbling for about a week or so.

Hmmm.. I did a 4 gallon (or less depending on loss of water during boiling) in a 5 gallon carboy and the bubbling started within about 12-14 hours in the blowoff vessel. There was enough headspace that I didnt really need the blowoff, but better safe than sorry. I used Nottingham yeast.

Also have 3 gal of Apfelwein in a 5 gallon carboy (Montrachet yeast) plenty of headspace and the airlock was bubbling within 12 h as well. Check your seals. I had a Mead that I thought never started, but it turned out to be a bad carboy cap leaking the CO2.

 

[LSDracula]

I can see why people start to panic after a few days when they don't see bubbling. I am using a 6.5 g carboy (it's just what I had on hand) and it's only about 2/3rd to 4/5ths full. The liquid is about a good 6-8 inches away from the stopper and after one day there isn't any bubbling. With that much volume to fill, I don't expect to see any bubbling for about a week or so.

I used a 6 gal BB and I pitched yeast at 1pm and had airlock activity at 9pm the same day. That's just me. Bubbling is no definite sign of fermentation though. After you truly learn the meaning of RDWHAHB you will know. Just let the fermenter sit and don't touch it.

I got exited though on my last batch. An amber Belgian. I made a proper starter (first time doing it right) and used a blowoff tube. That thing was belching like a freakin volcano! For 3 days! I don't even remember finishing the beer. I love those magical brew faeries!

 

[Ciderbarrel]

Check your seals. I had a Mead that I thought never started, but it turned out to be a bad carboy cap leaking the CO2.

That'll teach me to brew when I get insomnia and not take some sleeping pills. I didn't have the seal all the way in. I plugged it in all the way and guess what, it's bubbling. I finished the brew about 16 hours ago and it's been at a near constant 66F so it should be all good.

Thanks for the heads up.

 

[purcell429]

I was planning on making a batch of this today, but the home brew store is closed, and the only yeast I have is WLP001 California Ale Yeast. Do you think this will be an alright choice for this, or should I go pick up a different yeast tomorrow?

 

[dirt55]

WLP0001 Cal Ale is the same as the Safale US-05 from what I remember reading.

I just brewed mine 3 days ago with my fav US-05 and it smells DELICIOUS!

 

[FullDraw]

Steeping as I type. Going for more grainy flavor. 1# Crystal 40, 2 gallons water, 3 gallons fresh pressed cider.

Also, I used Safbrew wb-06. I had it just sitting there, and thought why not.

 

[purcell429]

WLP0001 Cal Ale is the same as the Safale US-05 from what I remember reading.

I just brewed mine 3 days ago with my fav US-05 and it smells DELICIOUS!

Thanks for the reply! I put this all together last night, but used 1 lb Wheat Extract and 1 lb DME. I hope the yeast takes off, it has been sitting around in my fridge for a while, and is a month and a half past the best by date.

 

[knotquiteawake]

despite the warm ferm temps and it only being just over two weeks in the bottle I cracked open one of my 22's lastnight as this gigantic thunderstorm passed by. It was great sitting out on the porch watching the destruction in the sky as I sipped on the fruits of my fermented fruit.

 

[cmdrico7812]

Since I don't have any DME at home, I was thinking about doing a mini-mash to achieve the maltiness called for in the original recipe. I have some Munich, Pale, and Pilsen at home. I was thinking of the following to replace the 2# of DME in the reci

2.75# Pilsen
.75# Munich or Amber Malt

Thoughts?

 

[Reedwalker]

Just wanted to say Thanks for this recipe Brandon. We have been imbibing it for a week now and its great. I can't wait to try it with fresh pressed apple cider early next month.

 

[strohs]

Made this tonight, and I allready cant wait for it to be ready! :rockin:
OG was 1.060

 

[Drew_101]

Tasted my first bottle the other night and all I can say is it is awesome!!!!!! I am glad I made 10 gal.

 

[saburke17]

so i made a single batch this time instead of 5 gallons worth, since i screwed the pooch on the 1st batch. this is the second day of ferm and its going crazy crazy, looks like there a giant alka-seltzer at the bottom as there is an ass load of bubbles lol

 

[craynerd]

Guys, I`m new on here but I`m not totally lazy, I`ve done some reading but I`m still a little confused about the, what seems to be a mash?

Steep the 60L and torrified wheat in .75 gallons of water @ 155 degrees for 30 mins.
Sparge with .25 gallons 170 degree water and throw away grains.
Add DME and bring to a boil.
Add hops when boiling starts and boil for 30 mins.


So, am I right in saying, that in lay-man terms, I take 0.75 gal of water in a big pan, place a cotton/material liner in it - put the wheat in the liner for 30 mins at 155deg. I then take the bag out after 30 mins and place thin in another pan containing 0.25 gal of water at 170 deg and then let the flovours mix and pull the bag out and throw the grains away. Then I add DME and hopps ...etc

I know I`ve got something wrong - which liquid do I use, the 0.75 gal or the final 0.25 gal. ?

Sorry, I know I sound like an idiot but I just want to clarify before I try it tonight. I`m new to brewing so take it easy. I`ve read all the glossery and also the "beginners brewing forum" and I`m kind of getting bits but still a little confused!!!

Cheers

 

[Recluse]

I used a muslin bag rather than a liner, but pretty much the same idea. After the 30 minute steep, pour the .25 gal 170 deg. water over the grains into the 0.75 gal starting pot to extract out the last bits of flavor/starches/sugars. I put my little grain bag into a strainer and pour the water over it.

Alternatively, you could gather up the liner and dip it into the 0.25 gal at 170 deg a few times and then add that water to the big pot. Then add the DME and boil. You might want to add more water to bring up the volume to account for evaporation losses, but I don't think it is strictly necessary.

 

[Recluse]

Hmmm.. I am reposting a question that either got lost in the shuffle or just got ignored....I am getting a little worried..

My Graff is now 2.5 weeks old (OG 1.062, 11 and 14 day Gravity 1.011) but still has islands of bubbles on the surface. Looks like someone spit in it :cross: but more likely just residual CO2 outgassing. Seen this before on ales, but it was usually gone by 2 weeks or less. Taste of the SG samples at 11 and 14 days is not bad (actually a little maltier than I thought it would be). No sourness or contaminated flavor. The bubbles at the top are just that, NOT bacterial colonies, but even if I swirl the carboy a bit to dissipate them, they come back. Should I be worried? Other ales/apfelwein were totally still by this point. My apparent final gravity is a little high compared to what others had, but seems to be in the ballpark.

Followed recipe with Nottingham yeast scaled to 4 gal batch, but left out hops and used 75L Crystal Malt and CaraPils instead of 60L and Torrified Wheat.

 

[bob1852]

Should I be worried?

nope. I think you diagnosed it yourself - off-gassing. You could give it another few days before bottling just to be safe.

 

[embratsu]

I was very excited to make this, but wanted to use real cider. So I waited until about 3 weeks ago and went to my local orchard and picked up 4 gallons of fresh pressed cider (plus some for drinking all by itself)

I followed the recipe to a t, except I treated the cider with campden tablets 24 hours before brewing and used WLP001 for the yeast. I rigged up a blowoff because I expected the extra sugars in the cider to drive the yeast nuts..... The whole thing was transferred to my basement, where it's around 70 deg. OG was 1.061

3 days after pitching the yeast, nothing happened... didn't see a sign of life, but figured I'd let it sit for another day or 2. Two days later, there was a little bubbling, but nothing major so i put the airlock on thinking everything was ok. I went out of town for the weekend and came back to a huge bubbly mess on the floor. The fermentation pretty much exploded. The airlock was filled with krausen, but still in tact. I replaced the airlock, and another 5 days later, same problem. Then I transferred to another carboy and put another airlock on it. 3 weeks after brewing, it's still bubbling away.....


The thing that i'm worried about is that the stuff tastes VERY vinegary. I don't see any signs of bacteria contamination, but who knows...... Current gravity is 1.013


Anyone have any insight? Am I screwed, or will the vinegar flavor mellow out with time?

 

[Reedwalker]

Sounds like your fine Recluse.

I had a double Krausen on mine. The second one never really fell.

 

[Recluse]

Sounds like your fine Recluse.

I had a double Krausen on mine. The second one never really fell.

Thanx to you and others who sent reassuring messages. Hoping I get a chance to bottle this weekend so I am a few weeks closer to drinking some!

 

[sakeyfour]

I recently brewed a batch of this up and am waiting for it to finish. While I was waiting I thought I would experiment with my Inkscape labels some more.

http://i628.photobucket.com/albums/uu10/sakeyfour/GunslingerGrafflabel.png

 

[imprez25]

So, my first batch has been in bottles now for 20 days and all I can say is WOW! Nicely carbed up. Nice cidery taste, which is smoothed out with the malt and crystal. Slight bitter thanks to the Amarillo hops, which add a very slight citrus taste. Color is a clear, slightly hazy golden color that is full of CO2 bubbles. Overall this sits in my top spot now for favorite brew. (I am brewing the All Amarillo IPA this week so it may not be there for long )

Photo of graff:

 

[HandsomeRyan]

I'm in the middle of making my first batch of graff right now so it's going to be a long 5+ weeks waiting to crack my first bottle of this.

Based on all the rave reviews I'm really looking forward to this. I've made apple wine before and although ti was pretty good, it sounds like this has a lot more character.

I can't wait to try it.

 

[Recluse]

Whoo hoo! Bottled my GRAFF today with the able assistance of my 5 year old son and his 8 year old friend. They get the Bottle Filling Merit Badge for sure.

Hope I don't get bottle bombs. Calculated for 4 gal, but ended up with 3.6. Used 3.5 oz of Corn Sugar, but even though I weighed it on a scale, it seemed to be closer to the 3/4 cup usually specced for 5 gal batches. Scale is more accurate, so I guess there is some wiggle room. Used the Beer Recipator Calculator which puts it at ~2.7 volumes of CO2 which isn't outrageous.

Drinking some right out of the hydrometer tube and bottle bucket leavings, and it is mighty drinkable right now. Might just have to crack a bottle each week to monitor progress rather than waiting 3 weeks.

OG 1.062
FG 1.011
~6.7% ABV

 

[kaiser423]

I took the third runnings from a cream ale that I was making, gooped in some yeast from the trub of a stout that I was bottling while making the cream ale, gave the third runnings a quick boil with just a touch of hops according to the recipe, poured it into a fermenter with some apple juice. Let sit for 4 weeks, then bottled.

1 week in and it is good! Still a bit tart, but I expect that to come down some with a bit of conditioning.

Doing the third runnings, and the quick boil really let me fit it right into my regular brew day. Sure, it'll come out a bit different every time, but I'm not sure that I care

I only did a small batch, because it was an impromptu graff session where I had two gallons of AJ that needed used up. But if this really mellows nice I just make go all the way up to 5 gallon batches, and fit it into the waiting periods while boiling and cooling during a regaulr beer batch.