New Brunswick Craft Brewers Association
Beer Recipes and Food => Mead, Wine, and Cider Recipes => Topic started by: Chris Craig on June 25, 2012, 08:36:33 PM
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I got this from HBT. It's pretty much the one carmstrong made a few months back.
.5 lb crystal 120L
1 oz of flaked barley
4 Gallons of apple juice.
1 gallon of water
2 lbs of DME
0.5 oz Willamette
Directions for brewing:
Steep the grain 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.
Cool down the wort (if you choose not to cool the wort and just let the AJ do the cooling then your cider won't be as clear). I don't care about clarity so I just let the AJ do the cooling, but if you stick your pot in the freezer and let this get down to 70 degrees or so your cider will clear fairly easy. Pour the wort and apple juice into your carboy and pitch yeast.
Ferment 2 weeks at 64-68 degrees with US-05 then keg or bottle.
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Some variant of this recipe needs to be promoted to wiki... that stuff was beautiful.
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This stuff is AWESOME! It's definitely going into rotation around here.
Wiki for sure!
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Gonna run this with some fresh pressed cider this fall.
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Finally getting around to running this again. I haven't brewed since early November, and I'm itching to ferment something!
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I’ve always been curious to try graff, bring some to a meet someday 8)
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I’ve always been curious to try graff, bring some to a meet someday 8)
Will do. I expect it'll be ready for the meeting after next.
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Well, I got carried away on this...Poured in an extra 2L of juice by mistake. I also decided, against the HBT author's advice, to double up on the hops. 1oz of Hallertau. We'll see. I should be kegging this in 2 weeks.
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And no flaked barley. WTF is 1 oz of any grain going to have???
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This is delicious!
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I may take the hour or so and make some of this tonight ... no time to brew a full batch of beer
what is the starting gravity on this approximately?
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I'm not sure. I didn't measure. In best guess is 1.055
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Jake, I'd go easy on the hops. I doubled up, and it's a bit bitter. If that's what you want, then go to 'er.
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I bought twelve 1.36L bottles yesterday of Graves apple juice at Costco, and got around to making it around 10 last night ... was completely finished with clean up by 11:30. Very easy recipe to make when time is an issue.
I used .5 oz of 4%AA EKG ... the only step that I passed on was the sparge, other than that I followed the recipe.
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It's good to drink in 2 weeks. Great recipe when you're low on time.
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Chris, are you able to bring some of yours to the next meeting ... wherever that may be?
I made some and it's decent, but far from great IMO. Based on the reviews of this stuff that I read online, I was expecting more. I wouldn't mind trying yours to compare.
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Sure. I'll bring some Saturday...if we can find a meeting place.
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I'll bring some of this with me to the following meeting. Interested in the comparison.
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I'm thinking about trying this today just to have a little something different. No reason you couldn't sub the DME with a bigger mash is there? Also considered dry hopping it as well with maybe a half oz of simcoe.
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No, you could mash more instead.
My plan is to make an extra 4L of wort the next time I make a 20L beer. I'll freeze that until I want to make the graf again.
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Did mine pretty similar to your recipe. Partial mash of 5lbs of 2 row, .5 crystal 100, 1oz of flaked rye, and 17 liters of AJ. Taste real good so far, with an SG of 1.055
Still debating dry hopping.
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I wouldn't. You'll take away from the sweetness of the apple. I shouldn't have bittered as much as I did either. That said, if you do dry hop...I want to try :)
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Yeah, I read through a lot of the posts on the graff thread on HBT, everybody saying, less hops and never more.
Just curious to dry hop if it would add something extra to it where you're not really getting the bitter qualities.