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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 4377
Ginger Cranberry Hard Cider
6 gal 7.88% 0 1.078 1.018
extract 3996
"DAGSI" Apple-Ginger Cider
5.5 gal 5.64% 0 1.057 1.014
All Grain 3027
Apfelwein
5 gal 2.6% 0 1.026 1.007
BIAB 2036
Swish Hitter #2
1 gal 5.32% 0 1.045 1.005
extract 1653
Swish Hitter #1
1 gal 5.2% 0 1.044 1.004
extract 1514
Cider
1.056 gal 7.4% 0 1.056 1.000
BIAB 1436
Cider? I hardly know her
1 gal 7.06% 0 1.063 1.009
All Grain 1152
Graffs Apple Cider
2 gal 1.79% 0 1.018 1.005
BIAB 1042
Hard Apple Cider
5 gal 6.58% 0 1.067 1.017
All Grain 1042

Newest Common Cider Recipes

Title Size ABV IBU OG FG Color Method Views
Hard Cider
2 gal 2.93% 0 1.023 1.000
BIAB 5
Summer Cider
1 gal 4.41% 0 1.045 1.011
All Grain 24
Summer Cider
1 gal 4.41% 0 1.045 1.011
All Grain 8
Summer Cider
1 gal 4.41% 0 1.045 1.011
All Grain 17
Apple Jack hard cider
1 gal 5.91% 0 1.055 1.010
extract 24
Hibiscus Apple Cider
1 gal 4.41% 0 1.045 1.011
All Grain 23
Fresh Pressed Apple Cider
4 gal 5.8% 0 1.048 1.004
extract 22
Turbo Cider
20 L 5.29% 0 1.054 1.013
extract 479
Half of a Cyser
0.5 gal 6.83% 0 1.053 1.000
BIAB 31
Ghost Boat
8 L 15.55% 0 1.129 1.010
All Grain 37

Fermentables Used In Common Cider Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Apple 95 Fruit fruit 0°L
5.6 90% 0% - 100%
Brown Sugar 45 Sugar sugar 15°L
45 14% 1% - 100%
Cane Sugar 38 Sugar sugar 0°L
46 36% 2% - 100%
Honey 22 Sugar sugar 2°L
35 29% 1% - 100%
Corn Sugar - Dextrose 13 Sugar sugar 0.5°L
42 26% 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 7 7 61% 8% - 100%
Citra 4 11 75% 50% - 100%
Hallertau Hersbrucker 3 4 53% 50% - 59%
Mosaic 2 12.5 50% 50% - 50%
East Kent Goldings 2 5 100% 100% - 100%
Centennial 2 10 33% 22% - 44%
Pacific Gem 1 15.4 100% 100% - 100%
Nugget 1 14 100% 100% - 100%
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 24 Wyeast Wine 0.12 Low 85% 65°F 70°F
Mangrove Jack - Craft Series Cider Yeast 20 Mangrove Jack Cider n/a High 78% 64°F 75°F
Fermentis - Safale - American Ale Yeast US-05 20 Fermentis / Safale Ales Low Medium 81% 54°F 77°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 8 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 - American Ale Yeast Blend WLP060 3 White Labs Ale Med-High Medium 76% 68°F 72°F
Wyeast - Sweet Mead 4184 3 Wyeast Wine 0.11 Medium 75% 65°F 75°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 3 Fermentis / Safale Ale 0.115 High 70% 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 Water Agt 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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