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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 2441
Oat Graff Experiment #2
5.5 gal 5.59% 1.27 1.043 1.000
All Grain 2037
graff v1
5 gal 5.62% 7.47 1.059 1.017
extract 1499
Shue's Brews Graff
5 gal 1.82% 0 1.018 1.005
extract 1405
Smoked Graf (beer base)
2.5 gal 8.66% 26.79 1.088 1.022
All Grain 1264
Double Graf w/ Honey (beer base)
2.5 gal 12.87% 24.16 1.128 1.030
All Grain 1176
Brett Brux Cider
2 gal 7.01% 0 1.056 1.002
extract 967
Sol oriens spei .2
6 gal 11.06% 0 1.094 1.009
All Grain 918
La ManzArcangel
5 gal 12.67% 0 1.127 1.030
extract 912
Graff
5.5 gal 1.62% 27.18 1.016 1.004
extract 903

Newest Other Specialty Cider or Perry Recipes

Title Size ABV IBU OG FG Color Method Views
Red Door Cider
5 gal 5.91% 0 1.046 1.001
extract 8
Wine hybrid
10 L 7.72% 0 1.060 1.001
All Grain 16
Oat Graff Experiment #3
4.5 gal 6.05% 1.79 1.056 1.010
BIAB 25
Hard Seltzer
11 gal 5.01% 0 1.038 1.000
All Grain 1259
Crabapple cider
1 gal 4.85% 0 1.032 0.995
BIAB 27
Graff
21 L 5.4% 12.39 1.048 1.007
All Grain 51
Cider Buckwheat Honey
5 gal 5.92% 0 1.060 1.015
All Grain 59
Colin's Hard
5.5 gal 6.59% 0 1.050 1.000
extract 69
Oat Graff Experiment #2
5.5 gal 5.59% 1.27 1.043 1.000
All Grain 2037
Cider #1
5 gal 5.16% 15.95 1.067 1.028
extract 86

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 15 Fruit fruit 0°L
5.6 89% 63% - 100%
Brown Sugar 12 Sugar sugar 15°L
45 40% 1% - 100%
Honey 11 Sugar sugar 2°L
35 17% 1% - 42%
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%
Dry Malt Extract - Dark 4 Dry Extract extract 30°L
44 31% 4% - 57%
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 - 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%
Spalt 2 4.5 67% 43% - 100%
Saaz 2 3.5 52% 3% - 100%
Mosaic 1 12.5 75% 75% - 75%
Aurora 1 8 33% 10% - 50%
Liberty 1 4 50% 25% - 75%
Kent Goldings 1 5 50% 50% - 50%

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 Grain other 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%
Belgian - Biscuit 1 Belgian Grain roasted malt 23°L
35 100% 100% - 100%
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%

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Champagne Yeast WLP715 7 White Labs Champagne 0.17 Low 90% 70°F 75°F
Fermentis - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 7 Danstar Ale Med-High High 77% 57°F 70°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
Mangrove Jack - French Saison Ale M29 1 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Wyeast - Brettanomyces bruxellensis 5112 1 Wyeast Ale 0.12 Medium 90% 60°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 3 Water Agt Mash 0% 0% - 0%
Whirlfloc 2 Water Agt Boil 25% 3% - 47%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
White Labs - Clarity Ferm WLN4000 2 Fining Primary 1% 0% - 1%
Lactic acid 2 Water Agt Mash 100% 99% - 100%
Wyeast - Beer Nutrient 2 Water Agt Primary 99% 97% - 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%
Phosphoric acid 1 Water Agt Mash 94% 94% - 94%

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