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Gunslinger's Graff

These recipes are from Brewing TV fans Michael Heath and James Brickell. Their graf was featured in Brewing TV - Episode 68: How to Make Graf. They call this a "Dry Stout with Apple Juice." Thanks to them for let us reprinting the recipes. And thanks to all the members of the online homebrewing community for their support of Brewing TV and each other's brewing endeavours!

Gunslinger's Graff - Extract 

  • 3.3 lbs Amber LME
  • 1 lb Crystal 120
  • 12 oz Special B
  • 8 oz Smoked Malt
  • 8 oz Roasted Barley
  • 4 oz. Chocolate Wheat
  • 1 oz Centennial hops @ 60 min
  • 1 oz Cascade @ 60 min
  • 1.5 oz Cascade @ 20 min

Steep crushed grains in 2 gallons 156F water for 30 min. Drain and discard grains. Add LME and dissolve. Bring to boil. Add hops at noted times. Cool. Pour 2 gallons of wort into 3 gallons of apple cider in fermentor. Pitch Wyeast 1056 American Ale yeast. Ferment to a target FG of near or below 1.010.


Gunslinger's Graff - All-Grain

Here is their all-grain beer wort recipe:

  • 7 lbs 2-Row
  • 2 lbs Roasted Barley
  • 1 lb Smoked Malt
  • 1 lb Chocolate Wheat
  • 1 lb Crystal 120
  • 2 oz Centennial hops @ 60 min
  • 1 oz Cascade hops @ 10 min

Mash grains at 156-158, so it doesn't dry out too much. This is for a 10 gallon batch of graff. You will get 4-5 gallons of wort then top off with juice. 

For the sake of experimentation, the guys have also made all-grain versions with the volume of 11 gallons of beer wort. Michael and James split this 11 gallons into:

  • 8 gallons, blended with apple juice/cider; then from that they also did small-batch secondary fermentations on 3 one-gallon jugs with blackberries, raspberries and plums in respective jugs; with five gallons of beer/apple juice graf leftover
  • 3 gallons, blended with cranberry juice


The lesson here: have fun, try something new!


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Reader Comments (9)

The REAL lesson is that all things serve the beam.

September 25, 2012 | Unregistered Commenterwrfrantz

This sounds awesome! I can't wait to try it.

October 5, 2012 | Unregistered Commenterpksublime

I'm curious about some of the difference between the levels of hops. The extract calling for more hops, and a significantly higher IBU level. I imagine this has to do with the differences between hop utilization in extract vs all-grain, but can someone clarify? Looking forward to trying this, I'll be doing a test extract batch before doing a full AG batch.

October 14, 2012 | Unregistered CommenterJClegg

thanks :)

Would this age good? It seems like it would.

September 24, 2014 | Unregistered CommenterJustin

Made the extract version, tweeted a little by dry hopping with cascade hops, and added 2 lbs of organic sugar. Fermented for 8 days. 11.75 ABV Tasted after primary fermentation. Everyone really liked it. General opinion was it was like an apple IPA. The people whe don't usually like hoppy beers were the ones who loved it the most.

Curious about times for secondary and bottle aging.

Any ideas?

December 30, 2014 | Unregistered CommenterBrent L

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April 14, 2016 | Unregistered Commentermilnery

nice recipe i must try at home. watch online food recipe with mobdro app

June 23, 2016 | Unregistered CommenterMobdro Music App

Thanks a lot for the lovely article. I really appreciate it.

September 15, 2016 | Unregistered CommenteriOS 11

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