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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 2276
Oat Graff Experiment #2
5.5 gal 5.59% 1.27 1.043 1.000
All Grain 1997
graff v1
5 gal 5.62% 7.47 1.059 1.017
extract 1478
Shue's Brews Graff
5 gal 1.82% 0 1.018 1.005
extract 1382
Smoked Graf (beer base)
2.5 gal 8.66% 26.79 1.088 1.022
All Grain 1231
Double Graf w/ Honey (beer base)
2.5 gal 12.87% 24.16 1.128 1.030
All Grain 1149
Brett Brux Cider
2 gal 7.01% 0 1.056 1.002
extract 936
La ManzArcangel
5 gal 12.67% 0 1.127 1.030
extract 894
Sol oriens spei .2
6 gal 11.06% 0 1.094 1.009
All Grain 892
Graff
5.5 gal 1.62% 27.18 1.016 1.004
extract 882

Newest Other Specialty Cider or Perry Recipes

Title Size ABV IBU OG FG Color Method Views
Hard Seltzer
11 gal 5.01% 0 1.038 1.000
All Grain 78
Crabapple cider
1 gal 4.85% 0 1.032 0.995
BIAB 16
Graff
21 L 5.4% 12.39 1.048 1.007
All Grain 38
Cider Buckwheat Honey
5 gal 5.92% 0 1.060 1.015
All Grain 44
Colin's Hard
5.5 gal 6.59% 0 1.050 1.000
extract 56
Oat Graff Experiment #2
5.5 gal 5.59% 1.27 1.043 1.000
All Grain 1997
Cider #1
5 gal 5.16% 15.95 1.067 1.028
extract 67
Honey Cider Mk. 1
4.5 gal 8.27% 0 1.071 1.008
extract 100
Evans Ln Hopped Cider
5.25 gal 9.97% 0 1.084 1.008
All Grain 95
Fall 2019 Cider Ale
1.25 gal 7.84% 11.98 1.074 1.014
extract 89

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Cane Sugar 22 Sugar sugar 0°L
46 53% 1% - 100%
Apple 13 Fruit fruit 0°L
5.6 91% 70% - 100%
Honey 11 Sugar sugar 2°L
35 17% 1% - 42%
Brown Sugar 11 Sugar sugar 15°L
45 39% 1% - 100%
Dry Malt Extract - Light 10 Dry Extract extract 4°L
42 45% 2% - 100%
Dry Malt Extract - Amber 6 Dry Extract extract 10°L
42 25% 2% - 50%
Corn Sugar - Dextrose 4 Sugar sugar 0.5°L
42 55% 29% - 100%
Maltodextrin 4 Sugar sugar 0°L
39 29% 5% - 100%
Dry Malt Extract - Dark 4 Dry Extract extract 30°L
44 31% 4% - 57%
Dry Malt Extract - Extra Light 3 Dry Extract extract 2.5°L
42 44% 15% - 78%

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 5 10 58% 25% - 100%
Amarillo 3 8.6 50% 25% - 100%
Fuggles 3 4.5 33% 25% - 50%
Saaz 2 3.5 52% 3% - 100%
Kent Goldings 1 5 50% 50% - 50%
Hallertau Mittelfruh 1 3.75 100% 100% - 100%
Vanguard 1 5 50% 50% - 50%
Spalt 1 4.5 100% 100% - 100%
Falconer's Flight 1 10 100% 100% - 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 3 American Grain crystal malt 120°L
33 52% 33% - 89%
United Kingdom - Maris Otter Pale 1 United Kingdom Grain base malt 3.75°L
38 13% 13% - 13%
American - Caramel / Crystal 30L 1 American Grain crystal malt 30°L
34 2% 2% - 2%
Apple 1 Fruit fruit 0°L
5.6 85% 85% - 85%
Belgian - Biscuit 1 Belgian Grain roasted malt 23°L
35 100% 100% - 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 7 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Champagne Yeast WLP715 7 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
Wyeast - Cider 4766 2 Wyeast Wine 0.12 Low 85% 65°F 70°F
White Labs - English Cider Yeast WLP775 2 White Labs Wine Med-High Medium 90% 68°F 75°F
Wyeast - Belgian Strong Ale 1388 1 Wyeast Ale 0.12 Low 76% 64°F 80°F
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648 1 White Labs Ale Med-High Low 85% 70°F 85°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 2 Water Agt Mash 0% 0% - 0%
Lactic acid 2 Water Agt Mash 100% 99% - 100%
Irish Moss 2 Fining Boil 100% 100% - 100%
Baking Soda 1 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%
Whirlfloc 1 Water Agt Boil 47% 47% - 47%
Calcium Chloride (anhydrous) 1 Water Agt Mash 0% 0% - 0%
White Labs - Clarity Ferm WLN4000 1 Fining Primary 1% 1% - 1%
Wyeast - Beer Nutrient 1 Water Agt Primary 97% 97% - 97%
Citric acid 1 Water Agt Mash 0% 0% - 0%

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