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%