I was trying to formulate a beer using apple cider.
I was thinking about doing a few lbs of grains and a gallon of cider together into a batch so there is a malt base, a small amount of a really clean hop like saaz of hallertau, and *maybe* some apple flavor (and if not, heck, it was still made with cider
Anyhow, I figured for rough calculations I could put 8 lb of apple cider into beer calculus (since that is roughly the weight of a gal of water), and the ABV jumped from around 3% from my base malts to 11%! I figured this can't be right since people are doing all-cider batches that are coming in at 7%.
Am I "doing it wrong" in beer calculus? Or is it accurate that if I add a gallon of Cider into a 4 gallon boil for a 4 gallon batch that I am going to have a high-grav brew?