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	2558
Oat Graff Experiment #2	5.5 gal	5.59%	1.27	1.043	1.000		All Grain	2060
graff v1	5 gal	5.62%	7.47	1.059	1.017		extract	1510
Shue's Brews Graff	5 gal	1.82%	0	1.018	1.005		extract	1424
Smoked Graf (beer base)	2.5 gal	8.66%	26.79	1.088	1.022		All Grain	1283
Double Graf w/ Honey (beer base)	2.5 gal	12.87%	24.16	1.128	1.030		All Grain	1187
Brett Brux Cider	2 gal	7.01%	0	1.056	1.002		extract	977
Sol oriens spei .2	6 gal	11.06%	0	1.094	1.009		All Grain	931
La ManzArcangel	5 gal	12.67%	0	1.127	1.030		extract	929
Graff	5.5 gal	1.62%	27.18	1.016	1.004		extract	912

Newest Other Specialty Cider or Perry Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Apollo's Ambrosia - Pear Cider	5 gal	8.86%	0	1.090	1.023		All Grain	9
Graf Porter	3 gal	3.36%	24.84	1.033	1.007		Partial Mash	15
Hard seltzer	20 L	4.43%	0	1.034	1.004		BIAB	20
Red Door Cider	5 gal	5.91%	0	1.046	1.001		extract	20
Wine hybrid	10 L	7.72%	0	1.060	1.001		All Grain	705
Oat Graff Experiment #3	4.5 gal	6.61%	6.76	1.056	1.006		BIAB	53
Hard Seltzer	11 gal	5.01%	0	1.038	1.000		All Grain	2890
Crabapple cider	1 gal	4.85%	0	1.032	0.995		BIAB	37
Graff	21 L	5.4%	12.39	1.048	1.007		All Grain	63
Cider Buckwheat Honey	5 gal	5.92%	0	1.060	1.015		All Grain	72

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Cane Sugar	19		Sugar	sugar	0°L	46	51%	2% - 100%
Brown Sugar	12		Sugar	sugar	15°L	45	40%	1% - 100%
Apple	10		Fruit	fruit	0°L	5.6	91%	70% - 100%
Dry Malt Extract - Light	10		Dry Extract	extract	4°L	42	45%	2% - 100%
Honey	9		Sugar	honey	2°L	35	18%	1% - 42%
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	6	7	59%	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%

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%

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
Danstar - Nottingham Ale Yeast	7	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	5	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
Irish Moss	2	Fining	Boil	100%	100% - 100%

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