Bryan asked if anyone wanted a yeast cake from a Brit beer he just kegged. Of course I won’t be home and have zero time to brew.
But screw that, we can still use it.
I have been meaning to get a cider going anyways and already have the ingredients sitting here.
But I also wanted to make another Graff. The last one was so good. But wanted a different one. I have in my head that a darker roaster taste with maybe a bit more hop would go with cider. So I had this idea. Why not make a dry stout, but use apple juice instead of the water. (Pretty much what a Graff is anyway)
Two things. I don’t have any time. And I don’t wanna boil the juice. No problem. I went and got a prehopped stout extract kit.
I just opened the can mixed it in about 3/4 gallon of water and dumped in the fermenter. There was of course a layer of extract at the bottom of bowl, so kept pourin some of the juice in and kept stirring and dumping until it was all mixed in.
Poured in the rest of the 4 gallons of juice along with the very active yeast cake
The Graff/stout stats:
5 gallons
OG- 1.065
IBU- can says 37-51
Not sure what the estimated final would be but like most English ale yeast in this range I’m guessing we will be in the 1.012 range. That puts us in the 7%.
(On a side note. This extract stout kit smells and tastes like hopped molasses. And I usually put molasses in my ciders any way)
