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Cider or Perry - Common Cider



Top 10 Common Cider Recipes

Title Size ABV IBU OG FG Color Method Views
Graff
3 gal 6.46% 7.78 1.064 1.015
extract 4522
Ginger Cranberry Hard Cider
6 gal 7.88% 0 1.078 1.018
extract 4197
"DAGSI" Apple-Ginger Cider
5.5 gal 5.64% 0 1.057 1.014
All Grain 3160
Apfelwein
5 gal 2.6% 0 1.026 1.007
BIAB 2140
Swish Hitter #2
1 gal 5.32% 0 1.045 1.005
extract 1689
Swish Hitter #1
1 gal 5.2% 0 1.044 1.004
extract 1540
Cider
1.056 gal 7.4% 0 1.056 1.000
BIAB 1513
Cider? I hardly know her
1 gal 7.06% 0 1.063 1.009
All Grain 1208
Hard Apple Cider
5 gal 6.58% 0 1.067 1.017
All Grain 1151
Graffs Apple Cider
2 gal 1.79% 0 1.018 1.005
BIAB 1068

Newest Common Cider Recipes

Title Size ABV IBU OG FG Color Method Views
Apple Cider
5 L 2.78% 0 1.021 1.002
Partial Mash 2
Apples 1G
1.25 gal 10.81% 0 1.083 1.001
extract 1
Covid Cider
3.5 gal 4.83% 0 1.046 1.009
All Grain 2
Strawberry&Lime
20 L 5.61% 0 1.049 1.007
extract 5
Forgotten Apple Cider
4 gal 7.58% 0 1.074 1.016
BIAB 4
Hard Cider Apple Sanford
3 gal 5.26% 0 1.050 1.010
extract 14
Angry Beard B.S. Cider #2
6 gal 7.34% 0 1.067 1.011
All Grain 6
Cloudy Apple Cider
9 L 6.2% 0 1.061 1.013
All Grain 10
Costco Cider
1 gal 4.86% 0 1.046 1.009
extract 6
Mangrove Jacks Cider
5.5 gal 5.01% 0 1.051 1.013
extract 57

Fermentables Used In Common Cider Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Apple 105 Fruit fruit 0°L
5.6 89% 0% - 100%
Brown Sugar 46 Sugar sugar 15°L
45 12% 1% - 100%
Cane Sugar 41 Sugar sugar 0°L
46 35% 2% - 100%
Honey 22 Sugar sugar 2°L
35 29% 1% - 100%
Corn Sugar - Dextrose 18 Sugar sugar 0.5°L
42 27% 2% - 100%
Dry Malt Extract - Amber 5 Dry Extract extract 10°L
42 50% 3% - 100%
Maltodextrin 5 Sugar sugar 0°L
39 21% 0% - 100%
Maple Syrup 4 Sugar sugar 35°L
30 8% 5% - 11%
Pear 4 Fruit fruit 0°L
4.5 35% 10% - 92%
Turbinado 3 Sugar sugar 10°L
44 40% 2% - 100%

Hops Used In Common Cider Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 7 7 61% 8% - 100%
Citra 4 11 75% 50% - 100%
Hallertau Hersbrucker 3 4 53% 50% - 59%
Centennial 2 10 33% 22% - 44%
Mosaic 2 12.5 50% 50% - 50%
East Kent Goldings 2 5 100% 100% - 100%
Simcoe 1 12.7 17% 8% - 24%
Saaz 1 3.5 100% 100% - 100%
Perle 1 8.2 100% 100% - 100%
Nugget 1 14 100% 100% - 100%

Steeping Grains Used In Common Cider Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Wheat Malt 1 German Grain base malt 2°L
37 50% 50% - 50%
Flaked Wheat 1 Adjunct raw 2°L
34 14% 14% - 14%
United Kingdom - Crystal 60L 1 United Kingdom Grain crystal malt 60°L
34 17% 17% - 17%
American - Caramel / Crystal 60L 1 American Grain crystal malt 60°L
34 57% 57% - 57%
Apple 1 Fruit fruit 0°L
5.6 100% 100% - 100%
Belgian - Special B 1 Belgian Grain roasted malt 115°L
34 29% 29% - 29%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 33% 33% - 33%

Yeasts Used In Common Cider Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Cider 4766 24 Wyeast Wine 0.12 Low 85% 65°F 70°F
Fermentis - Safale - American Ale Yeast US-05 22 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Mangrove Jack - Craft Series Cider Yeast 22 Mangrove Jack Cider n/a High 78% 64°F 75°F
Fermentis - Safale - English Ale Yeast S-04 18 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Champagne Yeast WLP715 10 White Labs Champagne 0.17 Low 90% 70°F 75°F
Danstar - Nottingham Ale Yeast 9 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Cider Yeast WLP775 8 White Labs Wine Med-High Medium 90% 68°F 75°F
White Labs - Sweet Mead/Wine Yeast WLP720 4 White Labs Wine 0.15 Low 75% 70°F 75°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safbrew - Abbaye Yeast BE-256 3 Fermentis / Safale Ale .11 High 82% 54°F 77°F

Other Ingredients Used In Common Cider Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Wyeast - Beer Nutrient 6 Other Primary 63% 11% - 100%
Irish Moss 2 Fining Boil 3% 3% - 4%
Chalk 1 Water Agt Primary 89% 89% - 89%
Oregon Fruit - Blackberry 1 Other Secondary 100% 100% - 100%
Lactic acid 1 Water Agt Kegging 44% 44% - 44%

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