I've got ingredients for a pretty standard, straightforward Hefeweizen that I'm planning on brewing this Friday. I was trying to think of ways to spice it up a bit, and I have a gallon of nice local apple cider. I was thinking of sparging and boiling so that I have 4 gallons of wort to which I'll add the gallon of cider. Think this will taste good, or is this a bad idea?
rice hulls- 8oz
Saaz- 1oz (60min)
Wyeast 3068 Weihenstephan
If I were to do this, would I just brew as normal with 1 less gallon of water and just add the cider to the fermenter before pitching?
Primary: Traditional dry mead (1gal)
Secondary: Simcoe IPA (5gal)
On Deck: Centennial/Marris Otter SMaSH; Hefeweizen