Specialty Cider/Perry Recipe - Graff Aight

Recipe Info

Recipe Image

Graff Aight

by on
All Grain + Extract
5.25 Gallon(s)
1 Gallon(s)
30 min
85%
All Grain Plus Extract Specialty Cider/Perry homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Amber , Apple Juice (8.7 lb / gal), Torrified Wheat - US, Dry Malt Extract - Pilsen - US, Crystal 120L - CA, Pumpkin Juice (8.7 lb / gal), Pumpkin, Pulped (in grain sack), Perle Hops, Danstar Nottingham Homebrew Yeast, Clove, Cinnamon, Allspice, Nutmeg, Ginger.

This recipe was cloned from Graff by Brandon O.

Fermentables

2% - Dry Malt Extract - Amber
1
42
10
Extract
80% - Apple Juice (8.7 lb / gal)
34.8
7
1
Late
0% - Torrified Wheat - US
0.09375
36
2
Steep
2% - Dry Malt Extract - Pilsen - US
1
42
2
Extract
1% - Crystal 120L - CA
0.6
33
120
Mash
10% - Pumpkin Juice (8.7 lb / gal)
4.35
4
0
Late
3% - Pumpkin, Pulped (in grain sack)
1.5
5
0
Steep

Hops

Perle
0.32
Pellet
Boil
60 min(s)
8.9
8.6

Yeast

Danstar Nottingham
80%

Other Stuff

Clove
0.5
tsp
Boil
Cinnamon
1.5
each
Boil
Allspice
0.8
tsp
Boil
Nutmeg
1.2
tsp
Boil
Ginger
0.5
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep the Crystal/Torrified Wheat/Pumpkin Pulp in 0.75gal of 155F water for 30 min.
2.
Sparge with 0.25 gal of 170F water. Discard grains, Set Pulp aside
3.
Add DME (2 lbs) and bring to boil. Add hops and Pulp again.
4.
Boil for 30 min. Discard hops and Pulp. Kill heat.
5.
At 180F, add Pumpkin Juice (0.5 gal).
6.
Add wort to fermenter.
7.
Add apple juice; refrigerated (2 gal) and room temp (2 gal).
8.
Pitch yeast
9.
Ferment for 2 weeks at 64-68F. Keg or bottle.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Graff Aight
Specialty Cider/Perry
  • 5.25 Gallons Liters Batch Size
  • 1.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.070 OG
  • 1.014 FG
  • 8.6 IBU (tinseth) Bitterness
  • 0.12 BG:GU
  • 12.8° SRM Color
  • 85% Efficiency
  • 7.2% ABV Alcohol
  • 237 per 12oz Calories
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