Cider with Malt

[Reverendflash]

I have done a lot of reading as I get into my first batch of cider. I came across a recipe using Pilsen malt. Is this simply to get a good fermentation with mild flavor effects? My goal is to avoid an ale or strong beer like flavor as my wife isn't a beer fan in this batch, but didn't know if the malt would help the flavor in the end to lean more sweeter or dry. This is taking into account I will be adding slight sugars for carbonating and then pasteurize the bottle in the end to avoid the cider bombs. Also side note looking for a different hard cider to start in hope of having for Christmas something Wasially maybe?

 

[WVMJ]

ELDME could be used instead to not leave a beer taste, also depends on the yeast you are going to use, and you could also just not add any and let it taste like straight up cider. WVMJ

 

[JimRausch]

I'd recommend you check out Brandon O.'s extensive thread on Graff.

 

[dmtaylor]

My multi-award-winning apple ale recipe (3 gallons) is linked below. I no longer advocate using smoked malt unless you're positive that you think you'd like a slight bacon-like flavor, otherwise skip the smoke, it turns out better that way IMHO. But others seem to love the smoke, so. A Master level judge recently gave this exact recipe a score of 45 in blind competition. I should also clarify, the process really is to brew 2 gallons of beer, then add a gallon of apple juice. If you want more, just double the recipe.

http://forum.northernbrewer.com/viewtopic.php?f=1&t=71478&p=662452&hilit=smoked+harvest#p662452