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Cider or Perry - Other Specialty Cider or Perry



Top 10 Other Specialty Cider or Perry Recipes

Title Size ABV IBU OG FG Color Method Views
Lemon Wine (Skeeter Pee) Base
5.75 gal 8.4% 0 1.064 1.000
extract 3135
Oat Graff Experiment #2
5.5 gal 5.59% 1.27 1.043 1.000
All Grain 2290
graff v1
5 gal 5.62% 7.47 1.059 1.017
extract 1666
Shue's Brews Graff
5 gal 1.82% 0 1.018 1.005
extract 1652
Smoked Graf (beer base)
2.5 gal 8.66% 26.79 1.088 1.022
All Grain 1468
Double Graf w/ Honey (beer base)
2.5 gal 12.87% 24.16 1.128 1.030
All Grain 1366
Brett Brux Cider
2 gal 7.01% 0 1.056 1.002
extract 1174
Graff
5.5 gal 1.62% 27.18 1.016 1.004
extract 1092
La ManzArcangel
5 gal 12.67% 0 1.127 1.030
extract 1087
Sol oriens spei .2
6 gal 11.06% 0 1.094 1.009
All Grain 1079

Newest Other Specialty Cider or Perry Recipes

Title Size ABV IBU OG FG Color Method Views
Apple pie graff
2.5 gal 7.58% 0 1.068 1.010
BIAB 44
Apple Pie Graff
7 L 6.23% 13.13 1.054 1.006
BIAB 27
Cinnamon Apple Cider
1.5625 gal 7.32% 0 1.063 1.007
extract 89
Sour Apple Cider
3 gal 5.18% 0 1.046 1.007
All Grain 42
Wild Berry Skittles Seltzer
16.7 gal 5.55% 0 1.042 1.000
All Grain 38
Rae Anne's Caramel Apple (Raca) Cider
5 gal 7% 0 1.059 1.005
extract 81
Tart Cherry Cider
10 gal 0.01% 0 1.000 1.000
extract 214
#0017 Ancient Dragon's Perry
500 L 7.6% 0 1.068 1.011
All Grain 89
#0016 NBG001
200 L 8.21% 0 1.069 1.007
All Grain 53
Apple Ale Graff (iti)
2 gal 7.67% 54.07 1.064 1.005
extract 100

Fermentables Used In Other Specialty Cider or Perry Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Cane Sugar 23 Sugar sugar 0°L
46 53% 2% - 100%
Brown Sugar 12 Sugar sugar 15°L
45 40% 1% - 100%
Apple 12 Fruit fruit 0°L
5.6 88% 63% - 100%
Dry Malt Extract - Light 11 Dry Extract extract 4°L
42 41% 2% - 100%
Honey 10 Sugar honey 2°L
35 17% 1% - 42%
Dry Malt Extract - Amber 7 Dry Extract extract 10°L
42 22% 2% - 50%
Corn Sugar - Dextrose 6 Sugar sugar 0.5°L
42 70% 29% - 100%
US - Apple juice 5 US Fruit juice 1°L
5.8 84% 44% - 100%
Dry Malt Extract - Dark 4 Dry Extract extract 30°L
44 31% 4% - 57%
Maltodextrin 4 Sugar sugar 0°L
39 29% 5% - 100%

Hops Used In Other Specialty Cider or Perry Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 7 7 64% 25% - 100%
Centennial 4 10 63% 25% - 100%
Amarillo 3 8.6 50% 25% - 100%
Fuggles 3 4.5 33% 25% - 50%
BSG - Hallertau Mittelfruh 2 2.7 30% 8% - 100%
East Kent Goldings 2 5 100% 100% - 100%
Saaz 2 3.5 52% 3% - 100%

Steeping Grains Used In Other Specialty Cider or Perry Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Torrified Wheat 5 Adjunct raw 2°L
36 14% 11% - 20%
American - Caramel / Crystal 60L 5 American Grain crystal malt 60°L
34 75% 50% - 89%
American - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 64% 33% - 100%

Yeasts Used In Other Specialty Cider or Perry Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Danstar - Nottingham Ale Yeast 8 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Champagne Yeast WLP715 6 White Labs Champagne 0.17 Low 90% 70°F 75°F
Fermentis - Safale - American Ale Yeast US-05 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Mangrove Jack - Craft Series Cider Yeast 5 Mangrove Jack Cider n/a High 78% 64°F 75°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F
White Labs - English Cider Yeast WLP775 2 White Labs Wine Med-High Medium 90% 68°F 75°F

Other Ingredients Used In Other Specialty Cider or Perry Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 5 Water Agt Mash 0% 0% - 0%
Whirlfloc 3 Fining Boil 50% 3% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 0% 0% - 0%
Lactic acid 3 Water Agt Mash 100% 99% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
White Labs - Clarity Ferm WLN4000 2 Fining Primary 1% 0% - 1%
Irish Moss 2 Fining Boil 100% 100% - 100%

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