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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 4011
Ginger Cranberry Hard Cider
6 gal 7.88% 0 1.078 1.018
extract 3404
"DAGSI" Apple-Ginger Cider
5.5 gal 5.64% 0 1.057 1.014
All Grain 2620
Apfelwein
5 gal 2.6% 0 1.026 1.007
BIAB 1876
Swish Hitter #2
1 gal 5.32% 0 1.045 1.005
extract 1508
Swish Hitter #1
1 gal 5.2% 0 1.044 1.004
extract 1414
Cider
1.056 gal 7.4% 0 1.056 1.000
BIAB 1215
Cider? I hardly know her
1 gal 7.06% 0 1.063 1.009
All Grain 971
Graffs Apple Cider
2 gal 1.79% 0 1.018 1.005
BIAB 922
Cider 2
2 gal 0.06% 0 1.001 1.000
extract 892

Newest Common Cider Recipes

Title Size ABV IBU OG FG Color Method Views
TJ Cider
1 gal 4.41% 0 1.045 1.011
extract 1
Adam's Blackberry Cider
5 gal 6.34% 0 1.059 1.011
Partial Mash 12
2019 cider
3 gal 5.63% 0 1.054 1.011
All Grain 15
Awesome Recipe
10 gal 3.97% 0 1.034 1.003
All Grain 2
Wild Cider
5.5 gal 5.51% 0 1.056 1.014
All Grain 48
Webtest
5.5 gal 2.91% 0 1.030 1.007
extract 2
Sparkling Wine Beer
10 gal 3.99% 0 1.041 1.010
extract 2
Chai Pumpkin Cider
6 gal 5.16% 0 1.050 1.011
All Grain 6
McIntosh Cherry Cider
1 gal 1.96% 0 1.020 1.005
extract 15
Pumpkin Spice Cider
3 gal 4.72% 0 1.048 1.012
extract 15

Fermentables Used In Common Cider Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Apple 72 Fruit fruit 0°L
5.6 90% 6% - 100%
Brown Sugar 40 Sugar sugar 15°L
45 13% 1% - 100%
Cane Sugar 34 Sugar sugar 0°L
46 36% 2% - 100%
Honey 20 Sugar sugar 2°L
42 27% 1% - 100%
Corn Sugar - Dextrose 11 Sugar sugar 0.5°L
42 29% 2% - 100%
Maltodextrin 5 Sugar sugar 0°L
39 21% 0% - 100%
Dry Malt Extract - Amber 5 Dry Extract extract 10°L
42 50% 3% - 100%
Maple Syrup 4 Sugar sugar 35°L
30 8% 5% - 11%
Flaked Corn 3 Adjunct raw 0.5°L
40 30% 17% - 56%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 46% 20% - 100%

Hops Used In Common Cider Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 8 7 59% 8% - 100%
Hallertau Hersbrucker 3 4 53% 50% - 59%
Citra 3 11 83% 50% - 100%
East Kent Goldings 2 5 100% 100% - 100%
Centennial 2 10 33% 22% - 44%
Calypso 1 13 50% 36% - 64%
Nugget 1 14 100% 100% - 100%
Mosaic 1 12.5 50% 50% - 50%
Magnum 1 15 14% 14% - 14%
Yakima Cluster 1 7 71% 71% - 71%

Steeping Grains Used In Common Cider Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
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%
German - Wheat Malt 1 German Grain base malt 2°L
37 50% 50% - 50%

Yeasts Used In Common Cider Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Cider 4766 20 Wyeast Wine 0.12 Low 85% 65°F 70°F
Fermentis - Safale - American Ale Yeast US-05 19 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Mangrove Jack - Craft Series Cider Yeast 17 Mangrove Jack Cider n/a High 78% 64°F 75°F
Fermentis - Safale - English Ale Yeast S-04 12 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 8 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Champagne Yeast WLP715 8 White Labs Champagne 0.17 Low 90% 70°F 75°F
White Labs - English Cider Yeast WLP775 6 White Labs Wine Med-High Medium 90% 68°F 75°F
White Labs - American Ale Yeast Blend WLP060 3 White Labs Ale Med-High Medium 76% 68°F 72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 3 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Danstar - Belle Saison Yeast 3 Danstar Ale High Low 80% 63°F 75°F

Other Ingredients Used In Common Cider Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Wyeast - Beer Nutrient 4 Water Agt Primary 44% 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 51% 51% - 51%

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