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	2879
Oat Graff Experiment #2	5.5 gal	5.59%	1.27	1.043	1.000		All Grain	2184
graff v1	5 gal	5.62%	7.47	1.059	1.017		extract	1570
Shue's Brews Graff	5 gal	1.82%	0	1.018	1.005		extract	1541
Smoked Graf (beer base)	2.5 gal	8.66%	26.79	1.088	1.022		All Grain	1358
Double Graf w/ Honey (beer base)	2.5 gal	12.87%	24.16	1.128	1.030		All Grain	1266
Brett Brux Cider	2 gal	7.01%	0	1.056	1.002		extract	1039
Sol oriens spei .2	6 gal	11.06%	0	1.094	1.009		All Grain	993
La ManzArcangel	5 gal	12.67%	0	1.127	1.030		extract	990
Graff	5.5 gal	1.62%	27.18	1.016	1.004		extract	977

Newest Other Specialty Cider or Perry Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
apples and honey	3 gal	6.46%	0	1.049	1.000		All Grain	25
Apple Ale Graff (iti)	2 gal	7.67%	54.07	1.064	1.005		extract	13
Agave cider	6 gal	2.76%	0	1.030	1.009		extract	25
Seltzer	5 gal	9.1%	0	1.067	1.011		All Grain	57
Small Batch Hopped Cider	15 L	7.33%	9.68	1.066	1.011		extract	46
Graf	3 gal	6.62%	17.87	1.069	1.019		All Grain	52
November 2020 Cider	5.5 gal	4.27%	0	1.050	1.018		extract	43
Willy's Graff	1 gal	7.89%	37.92	1.080	1.020		All Grain	52
Gnomebrew 2020 Champaign Apple Cider	5 gal	4.14%	0	1.046	1.015		extract	35
Graff	5 gal	6.12%	6.4	1.059	1.012		extract	39

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Cane Sugar	20		Sugar	sugar	0°L	46	53%	2% - 100%
Brown Sugar	12		Sugar	sugar	15°L	45	40%	1% - 100%
Apple	11		Fruit	fruit	0°L	5.6	88%	63% - 100%
Honey	10		Sugar	honey	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%
Maltodextrin	4		Sugar	sugar	0°L	39	29%	5% - 100%
Corn Sugar - Dextrose	4		Sugar	sugar	0.5°L	42	55%	29% - 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	4	10	63%	25% - 100%
Amarillo	3	8.6	50%	25% - 100%
Fuggles	3	4.5	33%	25% - 50%
Hallertau Mittelfruh	2	3.75	30%	8% - 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	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
Danstar - Nottingham Ale Yeast	7	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	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
White Labs - Clarity Ferm WLN4000	2	Fining	Primary	1%	0% - 1%
Irish Moss	2	Fining	Boil	100%	100% - 100%
Whirlfloc	2	Water Agt	Boil	25%	3% - 47%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	0%	0% - 0%
Gypsum	2	Water Agt	Mash	0%	0% - 0%

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