Vinz Clortho - the Keymaster of Gozer the Gozerian
Feedback Score: 0 reviews
Join Date: Mar 2011
Location: St. Petersburg, FL
Liked 272 Times on 219 Posts
Likes Given: 17
Apple cider is mostly.....wait for it......WATER. You aren't really REPLACING water with cider, you are basically just doing a fruit and sugar addition in the mash instead of in secondary. The end result is practically the same. However, if you aren't hopping this, I'm not sure you can call it a cider-infused beer. It's more like a malt-infused cider.
You probably should still get the wort up to 161F+ for about 10 minutes following the mash to sanatize it since you are adding unsanatized grain.
Very interested to see how this turns out. Keep us posted!!
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - Honey Mango APA
Primary #3 - Centennial Blonde
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Tangelo Saison
Bottled - All That Razz (Raspberry Weiss), Coco Cheerio Wheat