Cider with grains

[sheepcat]

I'm not looking to make a batch of graff, but has anyone tried using specialty grains or a little bit of malt in their cider?

I'm going to be adding pie spices, and the thought occurred that some Victory or Biscuit malt might add some crust-like character.

Thoughts? Has anyone tried it?

 

[Brewer_Ben]

Never tried it, but sounds interesting!

 

[JimRausch]

4 years ago, with a 5G batch of cider, I tried steeping 1/2 bisquit malt, 1/2 lb honey malt, and 1/2 lb maris otter. Really don't think it added anything noticeable, so I started making grafs. Now those are great!

 

[Lefou]

The March/April 2016 issue of Zymurgy magazine has a good article on cider. Find it if you can.

The thing about adding steeped specialty grains in cider is a good bit of the maltose and sugar they provide will end up being eaten by the yeast during fermentation, especially if you use a wine yeast like EC-1118. Same thing will happen if you use an ale yeast. I've used both S-04 and S-05 dry ale yeasts to make unhopped cider and the result was dry even after adding some steeping grains.
Any barley malt crystal grain would do. Lighter ones like Briess Carapils won't contribute much color or smell, but darker malts 60L and above can give you reds, browns, or darker if you prefer.
Bottle conditioning is tricky because of carbing issues, but if you like sweeter, fizzy cider, kegging is the way to go.
Here's a link to the thread that started it all. It's one of the reasons I joined this board. Figured if the beer and ale discussion was as good and informative as the ones on cider - and it is - I should join in.
https://www.homebrewtalk.com/showthread.php?t=117117