I call it resurrection graff because it's the first recipe I've pulled out of my early days and am going to try to recreate. I brewed this four years ago and loved it. I was also surprised that it was a pretty big hit. I suck at notes, so below is what I think I did based on the notes I have. I'll dig through the freezer and see what kind of seriously old hops are in there, but hops are really not the focal point so a little bit of anything for a little balance is all you really need.

I split the batch between two ale pales. My notes aren't good, so I'm assuming I finished with ~3 gallons of wort to add to the apple juice giving me 5.5 gallons in each bucket.

1lb Crystal 120L
3lbs Sparkling Amber DME
3lbs Golden Light DME
3lbs Brown sugar

1oz Mt Hood 5.5%AA 60 min
8 gallons (super cheap) apple juice. (no preservatives, just asorbic acid)
Champagne yeast in one bucket and Notty in the other

**Full disclosure here folks, I did this very early in my home brewing adventure and my notes suck. So the processes are a little whacked and there are some items that don't really make sense. This is halfway between brewing beer and making hooch.**

Drop the crystal in when you first start heating the water, take it out when the water hits 170. Rinse the grains a bit and toss. That's the super lazy way. Alternatively you could steep around 155* for 20 minutes or so but that seems like work.
Get the water close to boiling at add half the DME. After break drop the hops for 60 minutes. Around 15 minutes add the brown sugar and remaining DME. You could probably boil less time by not adding any DME until late, but I haven't done the calculation on that.

While the boil is going I put the apple juice in the fermenters so I was ready as soon as the boil was complete. No chill wort, dump it right into the juice. I refrigerated the juice prior and it came out pretty close to 65*.

This was pretty hot for 6 weeks or so. After 8 weeks it was tasty. I tad thin, but good aroma and a nice flavor.


I'm going to resurrect :-j this little guy so I can get something on tap and completely avoid all of my possibly tainted equipment. Since I only need 1.5 gallons of wort I'll cut the recipe in half and do it on the range. Also, I think I'm going to add an oz of torrified wheat, swap out the Sparkling light DME for regular ol' Amber DME and cut the brown sugar by a third.