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A 165F sous vide treatment would do the trick of pasteurization and denaturing most of the enzymes without turning the apple to mush.

Well, on it is also a concern, but I've always been wary of the biochemical grab-bag you get whenever you use fresh fruits and not just for beer-making. Cooked/pasteurized fruits have a much lesser extent of that sort of problem.

I'd be concerned with the enzymes in the apple slice breaking down the cider in an unexpected way.

What are you looking for? I get maltose, maltodextrin, flavor, and color using BIAB. You also get a workout hauling around a 30lb bag of hot, sopping grains. It isn't without perils, but it works pretty effectively.

6 gallons Lil' Sparky's Nut Brown Ale 6555+6=6561

Just looking at the specs, the burner can output 210,000 BTU/hr with a 30 psi regulator which is what I assume you're used to. The Blichmann NG conversion kit claims it can do up to 60,000 BTU/hr. You're already looking at around a 7/2 drop in maximum output without any technical problems.

With the juice at 1.050, your OG would have been 1.280 or thereabouts.

Sucrose adds 384 points per kilogram per liter. I don't know where your apple juice started, but you can buy some more and measure. The sugar should have added 230 points.

I use a BB as my secondary fermenter. Thus far I have all good things to say about it. If I can complain about anything, it is that the ridges on the sides of the bottle collect sediment which is woefully easy to knock into your beer when racking. With a little bit of care, it isn't a real...

A second on the pressure canning. This is one of things on the list of proposed uses that convinced me to get a pressure canner. If you don't have a pressure canner, the other option you have is to concentrate it to the point that stuff can't grow in it, but then you'd just be making your...

If you're willing to not work in metric, Lil' Sparky's Nut Brown is pretty fantastic: https://www.homebrewtalk.com/f67/nut-brown-ag-30187/ Not sure that it us exactly what you're looking for, but it is pretty darned tasty. If necessary, it should be pretty easy to convert it to a partial mash.

Exactly. The Viagra defense.

None of what you described keeps it from being hard.

If I lost a gallon of beer to my blow-off tube I'd think I'd notice the increased volume in the blow off dish. I would say the trub would account for around half of the lost volume. Also, are you confident of your bottle volumes? I find I put closer to 12.5 fl oz of beer in each "12 oz" bottle.

There's a lot of fear-mongering with bleach, but I've had good results with it. I also have municipal water so I can rinse it out very thoroughly wihout fear of contamination.

If you have municipal, chlorinated water, bleach, rinsed with your water, would certainly be suitable. If you have well water it is hard to say that it would or wouldn't work out.

Put a "Type R" sticker over the hole.

I'd pick a smash recipe to keep things relatively simple. If you pick a pretty boring pair, it'll help highlight the difference in the mashing.

If you still have the grains, check to see if they're still there. If so, break one open and do an iodine test in the middle of it.

I would suspect potassium sorbate.