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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