Graff (Malty, slightly hopped cider)

[Rowdy]

this sound right for one gallon?

1.5oz crystal 120L
5 grams torrified wheat
1/2 lb amber
1/2 lb light
2 grams hops

 

[vvolf27]

Have any of you just done this in a carboy? I made a batch up last night and have it in a 5 Gal carboy. This morning I have about a 1" krausen, I rigged a blow off tube, but all I have is a half inch tube. I would say I have about 4 inches until it hits the top of the bottle. Should I move this to my primary bucket?

 

[Recluse]

I used a Carboy, but only made 3.5 gallons in a 5 gallon carboy. Plenty of headspace. I did use a Blowoff tube and it sounded like a drum beating as it bubbled into the 1 gal jug of sanitizer.

 

[vvolf27]

Well I guess I will see how things go when I get home from work. I still have some space in there, but wow is this thing going to town. I am thinking maybe I should have used a 6 gal or my primary bucket... oh well lessons learned!

EDIT: Starting SG 1.062, for any who may be interested. I followed the recipe exactly except my LHBS did not have torrified wheat, so none of that is in there and I used 3% AA Liberty Pellet Hops.

 

[oparea]

On a side note this stuff is chuggable when mixed with about 1/4 Simply Apple Apple juice before drinking.

 

[Dr_Gordon_Freeman]

To those adding 4 gals of AJ to 1gal of leftover ale from another batch:

Wouldn't this be too hoppy? The original beer probably used a lot of hops compared to the recipe for this beverage. Any comments on this?

 

[Nocturnus]

Now on the note of not having to read 51 pages, I should mix the steep water and sparge water, bring that to a boil with the DME, then add the hops to all that?

I'd rather ask then assume..

Directions for brewing

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.

 

[vvolf27]

Nocturnus,

Keeping in mind this was my first try at this, but from what I read and understood.

I steeped the grains for 30 mins, then lifted the grains above the pot and poured the sparge water over the grains so the water fell into the steep pot, then discarded the grains. I then stirred in my DME, brought the temp up to a boil and added the hops. I let that boil for 30 mins, then placed it in the freezer.

 

[Nocturnus]

Ahhhhhhhhhh.. Ok.. Wonder how i'm gonna do all that with only 2 hands. heh. Thanks for that clarification.

 

[vvolf27]

I had a big round strainer with screen type material. I just barely lifted the grains above the water, took the pot with 170 degree water and poured it over the grains and let the water run out. Only needed to hands!

 

[vvolf27]

This might be a really dumb question, but I have only made wine and never did a wort.

After boiling all the hops for 30 mins do I need to strain it?

 

[brandonjonesVW]

This might be a really dumb question, but I have only made wine and never did a wort.

After boiling all the hops for 30 mins do I need to strain it?

just get a little hop boiling bag or muslin bag from your LHBS. they're cheap & easy.

 

[vvolf27]

Well I forgot to buy the bags. I used a wire mesh strainer but some stuff was still in the wort. Having never brewed beer, I did not strain the hops, is that a problem?

I did a little googling and some say leave it, it will impart flavor and sink to the bottom, others said strain it out....

I didn't see anything in the original recipe about straining the wort, so I left the hops in...

THis morning I already had about 1 inch krausen, so I don't know if anyhting can be done about the hops now!!

 

[paint_it_black]

Well I forgot to buy the bags. I used a wire mesh strainer but some stuff was still in the wort. Having never brewed beer, I did not strain the hops, is that a problem?

I did a little googling and some say leave it, it will impart flavor and sink to the bottom, others said strain it out....

I didn't see anything in the original recipe about straining the wort, so I left the hops in...

THis morning I already had about 1 inch krausen, so I don't know if anyhting can be done about the hops now!!

Usually you strain as much out as you can. If there's a little gunk left in there, it's no be deal, but you *do* generally want to get out as much as you can (because yes, they will impart mroe flavor if left in). Espceially for this brew, since you're trying to just baaarely impart a touch of hoppiness, you really would have wanted to get that out of there. There's not really anything you can do about it now -- chalk it up to a learning experience. And for all we know, it could still come out tasting perfect, so don't worry. Relax, have a homebrew

 

[vvolf27]

Well yep, I guess we all experience the learning curve. Hopefully it won't be to bad, as I used less than .5 oz and only 3 % AA.

Thanks for the clarification!!!

 

[HalfPint]

Well yep, I guess we all experience the learning curve. Hopefully it won't be to bad, as I used less than .5 oz and only 3 % AA.

Thanks for the clarification!!!

I have never strained my hops out. I have a hop bag contraption, but I don't ever use it. By the time you transfer the wort out of the primary, all of the junk will have sunk to the bottom and be in the yeast cake. Just be careful not to disturb it when siphoning.

J

 

[digdan]

Should start a new thread : How many people ruined marriages while drunk on Brandon Os Graff

Cause Ill Lead

 

[HalfPint]

Should start a new thread : How many people ruined marriages while drunk on Brandon Os Graff

Cause Ill Lead

Maybe you should start a thread on how to not ruin your marriage, but still stay drunk on Brandon O's Graff.

 

[Stuntman]

Maybe you should start a thread on how to not ruin your marriage, but still stay drunk on Brandon O's Graff.

If I catch my half German SWMBO already inebriated, I half to walk on egg shells. Tonight I kegged this Graff (never had an Apple wine or Apple beer). This stuff is crazy good! SWMBO had a second helping, my 21 year old, who never drinks beer, (must favor his mother's side) had a cup. Not carbonated, I simmered some and dropped a cinnamon stick, with powdered sugar, and brown sugar. While it was simmering, that alcohol was VERY prevalent! Added a touch (two shots for three mugs) of Bicardi Gold rum. Very, Very tasty. I used what was on hand, and was using Brandon O's recipe more like a guide. I say again very good, waiting for the carbonation now.

Thanks Brandon, I will make sure next time I have the right ingredients.

 

[vvolf27]

I have never strained my hops out. I have a hop bag contraption, but I don't ever use it. By the time you transfer the wort out of the primary, all of the junk will have sunk to the bottom and be in the yeast cake. Just be careful not to disturb it when siphoning.

J

Halfpint,

Thanks for the info. I did a google search and found some leave it in and some strain it. So at this point I am not to worried about it! I read the same thing as you said, it will sink to the bottom. How long do you leave your Graff in the primary and secondary? Also what do you use to top it up?

 

[EricCSU]

Halfpint,

Thanks for the info. I did a google search and found some leave it in and some strain it. So at this point I am not to worried about it! I read the same thing as you said, it will sink to the bottom. How long do you leave your Graff in the primary and secondary? Also what do you use to top it up?

I left mine in primary for 2.5 weeks. I usually take the number of days that it takes for the krausen to fall, times two. Then a hydrometer reading to see if I am where I need to be and then keg. No need to mess with a secondary, just go right to bottling or kegging.

Eric

 

[Rowdy]

started mine today
used
Musslemans apple cider 4 gal
.5 lb Crystal 120L
1 oz Cara Pils
2 lb amber DME
.5 oz williamette hopps 4.5%aa
s-04 yeast

0G 62 degrees 1.062

 

[Stuntman]

Side note: for anyone who cares...

After a hard days work, and three cups o Brandon's Graff-a-like (recipe was not followed perfectly), I woke up and had a sip of the cold graff that I had simmered two hours earlier(We call it Sake-Waso). Stone cold it was pretty good! Still waiting for the carbonation.

Update12-17-9 1AM: This stuff is potent! Not so much the smell and taste of Saki like last night, but kicks a big butt like mine around. Should be a warning on the glass! Brandon I see a hop that was closer to 3% would have been better, I like it still, and think that it will tone down (it is only the second day of carbing. 30psi for twenty four hours, then 12psi. I give it two more days and serving pressure. Pretty good, next time will chill the hops down. As I am drinking it, I am steeping, and preparing a ten gallon batch of New Castle clone. I will have to pace myself on this Graff.

Update 12-17-9 5AM: Eight pints later....
Been hickuping for hours, SWMBO has every right to be upset this time. I cleaned every pot, and of course (my shiiiiiftt, funnels, hoses, racking canes...you know). Dad gum Graff, might not be right, but so addictive! Head.....OK...brain is swimming. I don't know if I am suposed to have the sour apple thing going on, but I DO like the flavor. Way too much alcohol for the beginner ( I am appreciating that I am a pro at this point ). Taking a little time to try and reason....."Is the New Castle all it can be?"

 

[Capa]

Kegged mine today! I'm going the priming route, so still a couple weeks till I can drink it. My FG was around 1.011 but didn't take a OG so who knows the abv. I drank the hydro sample and it was mighty fine. Apples, kinda tart, kinda sweet. I'm really looking forward to the carbed version and a couple weeks of aging on this bad boy. Has some excellent potential!

Wrote a little about it: http://tuesdaypints.wordpress.com/

Thanks for the excellent recipe.

 

[Stuntman]

OK fermenter locks are in place, when I woke up, sitting in my computer chair, I guess that New Castle will be alright. That Graff is strong! Had about 10 pints! no hangover! Of course I might still be buzzed. going back to bed for an hour....Got to go to work a little after noon. Stopped hickupping...good thing.

Thanks for posting Capa... that is what mine is tart and sweet. Simmering with a cinnamon stick and a little brown suger/powdered sugar........SAKI_WASO!


Christmasy!

 

[HalfPint]

OK fermenter locks are in place, when I woke up, sitting in my comuter chair, I guess that New Castle will be alright. That Graff is strong! Had about 10 pints! no hangover! Of course I might still be buzzed. going back to bed for an hour....Got to go to work a little after noon. Stopped hickupping...good thing.

Thanks for posting Capa... that is what mine is tart and sweet. Simmering with a cinnamon stick and a little brown suger/powdered sugar........SAKI_WASO!


Christmasy!

Dude, I haven't drank in a week until last night. Needless to say, I had a pint of this and a pint of my 8% robust porter. I have a damn hangover! WTF.

 

[triangulum33]

Its pretty yummy.

 

[Stuntman]

Dude, I haven't drank in a week until last night. Needless to say, I had a pint of this and a pint of my 8% robust porter. I have a damn hangover! WTF.

I don't know what to tell you Rookie Practice Practice Practice

Seriously though, I used to get hangovers like that when I mixed any two beers. Ever since I have home brewed I can drink several different ones, store bought or Home Brew...No prob

 

[paint_it_black]

I don't know what to tell you Rookie Practice Practice Practice

I don't know... I find that the longer I've been drinking, the more easily I get hungover. I too find I feel hungover the day after I've had only a few drinks.

 

[Stuntman]

I don't know... I find that the longer I've been drinking, the more easily I get hungover. I too find I feel hungover the day after I've had only a few drinks.

Also if I drink a lot, I always plan it out....

2 tricks is :

Before you start a night of drinking, get something greasy in you (I used to go Jack in the Box tacos, not now, since I can't stand them any more).

And, if you do a LOT of drinking, make sure you down a LOT of water before calling it a night.


Brandon! back to the topic....Third day and this Graff melded so fine. the sourness has subsided to a blessing, and the smoothness has arrived with vigor. I sure am glad I did 10 gallons. :rockin:

Christmas party I am always thanked for the brisket or Jalapeno poppers or whatever. This year I am also bringing what is left in the first keg of Graff, and a full 5 gallons of RUSHED (hate to do it, but pipeline is low) New Castle Brown Ale.