Here is a Graff recipe I like:
6 GALLON BATCH.
1.5 lbs light LME
1.5 LBS amber LME
3/4 lb. CaraMunich (60L.)
1oz torrified wheat
1 oz US Goldings hops (4.2%aa) 1/2 added at beginning of boil, have added at 40 mins.
2 teaspoons caraway seed; 1 in the boil, the other added to primary.
2 (12 oz.) cans FAJC (frozen apple juice concentrate) added to primary.
2 (12 oz.) cans FWGJC (frozen white grape juice concentrate) added to primary.
Yeast nutrient, yeast energizer & DAP (diammonium phosphate) in proper amounts (as indicated on pkg.
5.25 Gallons apple juice
Steep grain in .75 Gallon water @ 156*F. for 50 mins. Remove grain & allow to drip 15 mins.
Boil 50 mins.
Mix up the rest of the must in a bucket fermentor & add hot wort to cold juice in bucket. & allow to come back to pitching temp.
I use 1 packet Nottingham yeast & only rehydrate before pitching.
You can contain the caraway seed in a hop sack if you want. Leave 2nd teaspoon of caraway seed in primary (or secondary if you prefer) for 1 month. The longer you leave it in, the stronger the caraway flavor. If you don't like caraway, you can omit it.
If you plan on aging more than 6 months, you might consider dry hopping; Goldings hop flavor will eventually fade after that.
Age at least 2 months, then bottle.
I'll post another graff recipe later when I have more time.
Regards, GF.