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Cider or Perry - New England Cider



Top 10 New England Cider Recipes

Title Size ABV IBU OG FG Color Method Views
*Yacobson Baltic Brett Porter
5.5 gal 7.82% 15.24 1.075 1.015
All Grain 1644
Cider B 2-14-15
6.5 gal 7.66% 0 1.060 1.002
extract 1092
Winter Cider
10 L 7.65% 0 1.078 1.019
extract 965
Robust New England Cider
1 gal 7.43% 0 1.076 1.019
extract 965
Grapefruit Cider
4 gal 7.91% 0 1.065 1.004
extract 931
New England Cider
1 gal 4.72% 0 1.048 1.012
extract 876
Grimey Graf
5.5 gal 5.69% 6.35 1.059 1.015
extract 286
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 219
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 125
Norwegian Soft Cider
62 gal 1.6% 0 1.016 1.004
All Grain 94

Newest New England Cider Recipes

Title Size ABV IBU OG FG Color Method Views
Norwegian Soft Cider
62 gal 1.6% 0 1.016 1.004
All Grain 94
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 125
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 219
Grapefruit Cider
4 gal 7.91% 0 1.065 1.004
extract 931
Grimey Graf
5.5 gal 5.69% 6.35 1.059 1.015
extract 286
Robust New England Cider
1 gal 7.43% 0 1.076 1.019
extract 965
New England Cider
1 gal 4.72% 0 1.048 1.012
extract 876
Dickens Cider
4 gal 7.16% 0 1.066 1.011
BIAB 1066
Winter Cider
10 L 7.65% 0 1.078 1.019
extract 965
*Yacobson Baltic Brett Porter
5.5 gal 7.82% 15.24 1.075 1.015
All Grain 1644

Fermentables Used In New England Cider Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Brown Sugar 5 Sugar sugar 15°L
45 20% 6% - 33%
Cane Sugar 3 Sugar sugar 0°L
46 52% 32% - 68%
Honey 2 Sugar sugar 2°L
35 26% 6% - 47%
Apple 2 Fruit fruit 0°L
5.6 97% 94% - 100%
German - Carafa II 1 German Grain roasted malt 425°L
32 3% 3% - 3%
Rolled Oats 1 Adjunct raw 2.2°L
33 6% 6% - 6%
German - Munich Light 1 German Grain base malt 6°L
37 46% 46% - 46%
Invert Sugar Syrup 1 Sugar sugar 1°L
36 100% 100% - 100%
American - Caramel / Crystal 60L 1 American Grain crystal malt 60°L
34 5% 5% - 5%
United Kingdom - Chocolate 1 United Kingdom Grain roasted malt 425°L
34 3% 3% - 3%

Hops Used In New England Cider Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Glacier 1 5.5 50% 38% - 62%
Citra 1 11 100% 100% - 100%

Steeping Grains Used In New England Cider Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Torrified Wheat 1 Grain other 2°L
36 33% 33% - 33%
American - Caramel / Crystal 120L 1 American Grain crystal malt 120°L
33 67% 67% - 67%
American - Dark Roasted Millet Malt - Gluten Free 1 American Grain gluten-free malt 300°L
25 50% 50% - 50%
Briess - Brewers Oat Flakes 1 American Adjunct other 2.5°L
32.2 50% 50% - 50%

Yeasts Used In New England Cider Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - American Ale II 1272 1 Wyeast Ale 0.1 High 74% 60°F 72°F
White Labs - English Cider Yeast WLP775 1 White Labs Wine Med-High Medium 90% 68°F 75°F
Danstar - Lalbrew New England East Coast Ale Yeast 1 Danstar Ale .09 Medium 75% 59°F 72°F
White Labs - Brettanomyces Bruxellensis WLP650 1 White Labs Ale Med-High Low 78% 85°F 95°F
Fermentis - Safale - English Ale Yeast S-04 1 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 1 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Wyeast - Cider 4766 1 Wyeast Wine 0.12 Low 85% 65°F 70°F

Other Ingredients Used In New England Cider Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Wyeast - Beer Nutrient 1 Other Primary 0% 0% - 0%
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