Graff (Malty, slightly hopped cider)

[knotquiteawake]

It took 4 days for fermentation to really take off, I only had a couple little bubbles after 72 hours, and it was only the following day that the airlock actually started moving and a small krausen started to develop. There are small hop leaf particles floating at the top from the pellets I used (some must have escaped the bag), the smell isn't overwhelming, just kinda a low level funk.

 

[wafflesnsegways]

I'm about to make this, and I have a question.

I'm doing a small batch, so I'm leaving out the hops, and skipping the boil. My question is: since I'm not boiling it, would it make sense to heat up some apple juice to 150, and steep the grains in that? The juice won't be boiled. Or is that still too high of a temperature for apple juice?

 

[klyph]

I don't think you'll see any benefit to steeping the grains in apple juice.

 

[Guinness]

I'm about to make this, and I have a question.

I'm doing a small batch, so I'm leaving out the hops, and skipping the boil. My question is: since I'm not boiling it, would it make sense to heat up some apple juice to 150, and steep the grains in that? The juice won't be boiled. Or is that still too high of a temperature for apple juice?

I don't think I'd forgo the hops, they're a pretty integral part of the recipe. Also, if you don't boil, I'd say your risk of infection is a lot higher.

Fine to scale the recipe back to a gallon (why? It's so good!) but I don't think the changes your suggesting are a good idea. But, hey, just IMO, eh?

 

[Valcarde]

I have 5 gallons of this bubbling away in the basement currently. Set it up on Saturday (now Tuesday), got a good inch of kraus-... kreu-... kerri-... foam, and sniffing the airlock smells -fan-freaking-tastic-.

Can't wait to drink it!

 

[platypotamus]

I brewed this one up last night. I somehow found myself with only 1lb 9oz of Amber DME! no worries, though - I had saved a good amount of second runnings wort from my Belgian IIPA I brewed over the weekend. Boiled some of that down, and then used it to sparge the grains. Came in at 1.058 OG. I used .5oz of Willamette hops that I had left over from a Porter that I brewed recently, and pitched a 1L starter of Wyeast 1332 NW Ale yeast.

Chilled the wort in an ice bath to about 80F, then let the chilled apple juice do the rest. It was already gluggin' away in the bucket when I checked in on it about 8 hours later.

very much looking forward to enjoying this brew in mid-October. cheers!

 

[petergriffen]

About to do this for a second time. Any ideas for something different to do? 1 gal of a dif juice? Thought I'd switch it up even though it tasted great

 

[klyph]

I think the next time I do this, I'll try darker and/or more malts to make it a bit sweeter.

 

[jamesjensen1068]

I'm the type where I like to drink my beers during the process of making, at bottling time and during the 2 to 3 weeks of bottle conditioning.

Needless to say I've done the same thing with the Graff. After two weeks it's carbinated great.....but I must say I'm underwhelmed by the taste. It's not that its bad...it's just that so far I'm not saying, "Wow...I gotta have another one of those". Should I really expect much more change in taste in the following weeks???

Cheers.

 

[munklunk]

Dude, beers never taste good green. Hell, they often taste rather nasty. This is why many recipes tell you to secondary for extended periods or age in the carboy. This graff is a prime example. It becomes a completely different beverage after a 3 week keg age. Shi'ite, almost every beer I've made tastes better after a 3 week keg age.

 

[flyweed]

it also tastes different if you have three pints in a row too..then it's pretty awesome.

So what would happen if you subbed in all Apple Juice and NO water? Would that sweeten it up some?

 

[jamesjensen1068]

All righty! I'll wait another week and have three pints in a row, then report back.

Cheers

 

[Stuntman]

I'm the type where I like to drink my beers during the process of making, at bottling time and during the 2 to 3 weeks of bottle conditioning.

Needless to say I've done the same thing with the Graff. After two weeks it's carbinated great.....but I must say I'm underwhelmed by the taste. It's not that its bad...it's just that so far I'm not saying, "Wow...I gotta have another one of those". Should I really expect much more change in taste in the following weeks???

Cheers.

I've done two batches, learning to sip this stuff. The second I had other things to drink and let it sit on the right tap for a few weeks, MAN was is smooth! You really had to "sip" it. BrandonO's Graff was so smooth that before you knew it, two pints were gone down your throat, you better have a backup plan. I need to make a batch....I am building a brew tree and will not brew until it is done. BUT! I can do a batch of graff right off the stove..hmmm:cross:

 

[redskin]

brandon
this came out great.second batch almost done. up the grains to 130L saturday bottling day.first batch carb up sweet loved it.post pic later thanks for the recipe

 

[vortex]

One word! Wow!!!!!! The first batch has been in bottles for 2 + weeks. It tasted so good when I put it in the bottles that I couldn't wait for the normal 3 + weeks that I usually do. I had the first 12oz bottle the other night and got a nice warm, nearly buzz, after one! Took 6 to poker the other night and a few of the near alcoholics had some and were surprised how smooth it was and then double surprised by the kick! Next batch I will take some gravities so I can put a number on it. Even green the Graff is Excellent!!!

Thanks Brandon

 

[bilder]

Been wondering what to make for my first batch after a 7 year break from brewing.

Going to get a batch of this going tomorrow.

 

[bilder]

Got a couple gallons fermenting away.

Cash was a bit short, so I used some LME over DME as it is less than half the cost. Bought the cheapest juice I could find (Target brand aka Archer Farms).

Did not use any hops this time around, will try that with the next batch.

 

[imprez25]

I just brewed my second batch of Graff. It tasted amazing going into the fermenter. Just 6 weeks until I get to slam one back.... Mmmmmmm! I can't wait! I used .5oz kent goldings hops this time and it seems to be a bit less bitter. We'll see come Halloween.

 

[jamesjensen1068]

Bilder, where did you find the Archer Farms LME was it actually at Target or Super Target?? Do tell?
Cheers

 

[klyph]

He said the juice was Archer Farms.

 

[jamesjensen1068]

Sorry my mistake.... I'll remove my ****** now.

 

[bilder]

Sorry my mistake.... I'll remove my ****** now.

Would be awesome if Target sold LME, but sadly it was just the juice.

I work at Target, but lucky for me the LHBS is just a couple miles away from work. Pretty easy to pick up some juice and then swing by the shop for the other stuff on the way home.

 

[Fletch78]

My Graff came out a wee bit dry, however SWMBO loves it. She says its like Magners. I personally don't like cider much, so I am letting her drink it. In fact, it was brewed for her. I will say it has a nice head, is slightly malty and is not 'bad'. I did cold crash it @ 35 for 5 days, however it didn't clear very well. Even after sitting in the keg for a few days, it still isn't overly clear. However, there is a possibility I need to get more out before all the last remaining sediment is gone.:fro:

TriangleIL, your recipe looks very similar to what I was going to try. Do you think going up to 8 oz of honey malt would compensate for some of the dryness? Thanks!


RE: https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/index84.html#post2154852

 

[jamesjensen1068]

I'm the type where I like to drink my beers during the process of making, at bottling time and during the 2 to 3 weeks of bottle conditioning.

Needless to say I've done the same thing with the Graff. After two weeks it's carbinated great.....but I must say I'm underwhelmed by the taste. It's not that its bad...it's just that so far I'm not saying, "Wow...I gotta have another one of those". Should I really expect much more change in taste in the following weeks???

Cheers.

Ok so I stand corrected. The additional week bottle conditioning and a few extra days in the fridge has made all the difference. The apple flavor is coming thru more and I took your advice about drinking 3 in a row . The more I drink it the better I like it. I gave a sixer to a buddy of mine. His general feeling was that he liked it but felt it could use a slice of orange or lemon.

I think part of the enjoyment of this delicious drink is that you have to remember that it is not a beer or cider, it's a hybrid....and any flavor expectations you have on what it "should" taste like need to be set aside until you brew a batch and try it....not saying that you shouldn't tweek it to suit your taste pallet. I would love to make a batch of this with fresh pressed apple cider. I'll be bring some into work tomorrow to share with co-workers. I've been using the term "Apple Ale" to describe it to others.

For anyone on the fence about brewing a batch...just do it. Will I be brewing another batch...Yes!

Cheers

 

[gratefullydeadicated]

I know there were posts about using AJ concentrate to prime at bottling time. Can anyone tell me how well this worked and if this added any sweetness and how much to use?

 

[elproducto]

Any problem with Crystal 45 instead of 60 or 120? I have 2 pounds that I"m not using. I have everything else, so I don't want to have to buy more Crystal if I don't want to.

 

[tippetsnapper]

I used this recipe as a guideline and made a 5 gallon batch with 3 gallons of fresh peach cider (gravity of 1.035) and 2 gallons of wort. I pasteurized the cider for 10 mins at 160, let cool, then racked it onto the wort after the boil. I will add 2.5 pounds of peach puree to the primary after day 3 of fermentation, give it a few more days, then sorbate/sulfite it, then rack to secondary over another 2.5 lbs of puree to back sweeten. Here's what I used:

1/2 lb crystal 10L
1/2 lb crystal 40L - both steeped for 30 mins around 150

1 lb - light DME
3.3 lbs - amber LME
0.5 oz - 5.5% Mt.Hood

30 minute boil, used wort chiller, pitched Wyeast ESB 1968 last night around 1030, bubbling this morning at 7, forgot to get an OG. I plan on kegging after two weeks in the secondary. If additional sweetness is not needed, the second puree addition will be foregone. I'll let you know how it turns out.

Ok, this turned out absolutely gang busters. I didn't need to backsweeten at all, it finished around 1.016 and just tastes heavenly. I might scale back the hops a hair, but still good as is. If anyone can get their hands on some peach cider, give this a try.

Thanks Brandon!!!

 

[jbrookeiv]

I know there were posts about using AJ concentrate to prime at bottling time. Can anyone tell me how well this worked and if this added any sweetness and how much to use?

I'd love to know about this as well.

 

[jamesjensen1068]

Anybody make this with fresh pressed cider. I got a lock on a local orchard that will sell me as much cider as I want with no preservatives.

Wondering if I should do a batch of Graff or just a straight Cider??

 

[tippetsnapper]

Anybody make this with fresh pressed cider. I got a lock on a local orchard that will sell me as much cider as I want with no preservatives.

Wondering if I should do a batch of Graff or just a straight Cider??

Look at my post just a couple above this one. Granted it was peach, but turned out very, very well. Just have to compensate in the recipe by measuring the OG of the cider.