Hi,
Why is is that cider generally goes down to a gravity of below 1, whereas it's a struggle to get beer down to 1.01?
Is it because beer uses speciality malts which contribute non-fermentable sugars (which are obviously there for colour and flavour)?
If so, then an all grain brew with a grain bill of pure base malt, with no speciality malts added, should go just as low as cider does. Is that right? Has anyone ever made a beer like that or know of any commercial beers made that way?
Cheers,
Jake
Why is is that cider generally goes down to a gravity of below 1, whereas it's a struggle to get beer down to 1.01?
Is it because beer uses speciality malts which contribute non-fermentable sugars (which are obviously there for colour and flavour)?
If so, then an all grain brew with a grain bill of pure base malt, with no speciality malts added, should go just as low as cider does. Is that right? Has anyone ever made a beer like that or know of any commercial beers made that way?
Cheers,
Jake