Graff / Cider

Discussion in 'Recipes for Feedback' started by Frenchy_KRT, Nov 24, 2013.

  1. Frenchy_KRT

    Frenchy_KRT New Member

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    Got an experiment brewing on a Graff/ Cider. Lets hear peoples take on this. As of now I realize the IBU is off, and I did not add any honey. But the rest seem to look good. Just finished putting this together, and waiting on the Blub, blub, blub...

    http://www.brewersfriend.com/homebrew/r ... 6929/graff

    Any and all comments are welcome.
    Thanks
    Frenchy
     
  2. 7 Slot Brewing

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    Looks slightly similar to the graff I did. Took mine to a club party this last week and threw everyone through a loop as they were not quite sure what they were drinking. They were also all surprised that it was extract. I really enjoy drinking it, and can easily go a little over board ;) I get nothing noticeable from the hops. And my recipe below doesnt accurately reflect the og and fg I got.

    Next time I plan to go 1/2 wort 1/2 apple juice as opposed to the 1:4 ratio I did.

    HOME BREW RECIPE:
    Title: graff v1

    Brew Method: Extract
    Style Name: Other Specialty Cider or Perry
    Boil Time: 30 min
    Batch Size: 5 gallons (fermentor volume)
    Boil Size: 1 gallons
    Boil Gravity: 1.091
    Efficiency: 35% (steeping grains only)

    STATS:
    Original Gravity: 1.060
    Final Gravity: 1.017
    ABV (standard): 5.63%
    IBU (tinseth): 6.44
    SRM (morey): 7.55

    FERMENTABLES:
    1 lb - Dry Malt Extract - Light (14.2%)
    1 lb - Dry Malt Extract - Amber (14.2%)
    4.5 lb - Apple juice (treetop 100%) - (late addition) (63.7%)

    STEEPING GRAINS:
    0.5 lb - American - Caramel / Crystal 60L (7.1%)
    1 oz - Torrified Wheat (0.9%)

    HOPS:
    0.5 oz - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 30 min, IBU: 6.44

    YEAST:
    Fermentis / Safale - American Ale Yeast US-05
    Starter: No
    Form: Dry
    Attenuation (avg): 72%
    Flocculation: Medium
    Optimum Temp: 59 - 75 F
    Fermentation Temp: 67 F
    Pitch Rate: 0.5 (M cells / ml / deg P)

    NOTES:
    Steep crystal and torrified wheat in .75 gallons of water at 155 for 30 minutes.
    Rinse grains with .25 gallons of 170 water.
    Add dme and bring to boil.
    add hops, boil for 30 minutes.
    cool wort to 65
    Add 4 gallons apple juice ( not lbs as recipe shows) make sure apple juice is as natural as possible without added vitamin c.
    Aerate thoroughly.
    Pitch yeast.
    Ferment 3 weeks.
    Bottle carbonate like an ale.
    Recommend conditioning 4 weeks minimum.

    recipe credit is Brandon O at homebrewtalk.com

    Generated by Brewer's Friend - http://www.brewersfriend.com/
    Date: 2013-11-25 02:55 UTC
    Recipe Last Updated: 2013-09-01 17:35 UTC
     

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  3. Frenchy_KRT

    Frenchy_KRT New Member

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    Cool thanks for the feed back.
     
  4. Frenchy_KRT

    Frenchy_KRT New Member

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    Update: Bottled this gem just after Christmas, maybe the 26th or 27th. Final Gravity was 1.016 at bottling. So roughly 7.88% abv. Not much head to speak of after being in the bottle for 20 days +/-. Ok carbonation. Very smooth on the pallet, and finished rather sweet. Very detectable apple notes. I will make this again.

    Cheers :D
    Frenchy
     

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