As the title suggests, looking to confirm which BJCP 2015 category would be most appropriate for a malted apple cider. In this recipe, the malt character comes from two sources: 1) DME boiled in water and added to the apple juice volume prior to primary fermentation, and 2) fermenting the juice/malt mixture using the yeast and trub leftover from a batch of pale ale transferred to secondary that day. Yeast used was US-05 and I estimate about a half gallon of pale ale remained in the carboy. No hop notes detectable in finished cider.
I'm leaning towards "C2F-Specialty Cider/Perry" but would appreciate suggestions from any cider or BJCP experts out there to ensure this malted cider gets placed in the correct judging category. Thanks in advance!
