Cider or Perry - Other Specialty Cider or Perry (BJCP 2008) - Beer Recipes | Brewer's Friend
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Cider or Perry - Other Specialty Cider or Perry (BJCP 2008)




Top 10 Other Specialty Cider or Perry (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Oat Graff Experiment #2
5.5 gal 5.59% 1.27 1.043 1.000
All Grain 2826
Shue's Brews Graff
5 gal 1.82% 0 1.018 1.005
extract 2147
graff v1
5 gal 5.62% 7.47 1.059 1.017
extract 2062
Smoked Graf (beer base)
2.5 gal 8.66% 26.79 1.088 1.022
All Grain 1993
Graff
5.5 gal 1.62% 27.18 1.016 1.004
extract 1872
Double Graf w/ Honey (beer base)
2.5 gal 12.87% 24.16 1.128 1.030
All Grain 1790
Brett Brux Cider
2 gal 7.01% 0 1.056 1.002
extract 1605
Sol oriens spei .2
6 gal 11.06% 0 1.094 1.009
All Grain 1569
La ManzArcangel
5 gal 12.67% 0 1.127 1.030
extract 1512
Ginger Lemongrass Appel Juice Cider "GLAJC"
25 L 5.42% 10.9 1.044 1.003
extract 1458

Newest Other Specialty Cider or Perry (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
seltz
93 gal 9.18% 0 1.068 1.000
extract 64
Mosaic Dry-Hopped Cider
5 gal 8.02% 0 1.064 1.003
extract 65
Hard Seltzer
1 gal 2.83% 0 1.029 1.007
extract 112
Pie Graf
5.5 gal 7.86% 10.23 1.075 1.015
All Grain 312
Guay Engagement Party Cider
5.5 gal 6.4% 0 1.063 1.015
extract 173
Hoppin Cider
6 gal 6.03% 0 1.047 1.002
extract 373
Berry cider
19 L 6.85% 0 1.062 1.010
extract 714
Crystal Clear Ginger Beer
3.5 gal 7.73% 0 1.059 1.000
extract 359
misc stat testing
232 gal 2.94% 0 1.030 1.007
extract 262
Hoppin' Cider
1.75 gal 4.46% 0 1.036 1.002
extract 405

Fermentables Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Cane Sugar 31 Sugar sugar 0°L
46 44% 1% - 100%
US - Apple juice 17 US Fruit juice 1°L
5.8 88% 44% - 100%
Brown Sugar 16 Sugar sugar 15°L
45 33% 1% - 100%
Apple 14 Fruit fruit 0°L
5.6 88% 63% - 100%
Dry Malt Extract - Light 13 Dry Extract extract 4°L
42 39% 2% - 100%
Honey 11 Sugar honey 2°L
35 16% 1% - 42%
Corn Sugar - Dextrose 9 Sugar sugar 0.5°L
42 48% 1% - 100%
Dry Malt Extract - Amber 7 Dry Extract extract 10°L
42 22% 2% - 50%
Caramel / Crystal 60L 5 Grain crystal malt 60°L
34 5% 0% - 16%
Dry Malt Extract - Dark 5 Dry Extract extract 30°L
44 25% 2% - 57%

Hops Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 11 7 66% 25% - 100%
Centennial 4 10 63% 25% - 100%
Citra 4 11 73% 40% - 100%
Fuggles 4 4.5 32% 20% - 50%
Amarillo 3 8.6 50% 25% - 100%
East Kent Goldings 3 5 80% 40% - 100%
Mosaic 3 12.5 58% 50% - 75%
Saaz 2 3.5 52% 3% - 100%

Steeping Grains Used In Other Specialty Cider or Perry (BJCP 2008) 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%
Caramel / Crystal 60L 5 Grain crystal malt 60°L
34 75% 50% - 89%
American - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 64% 33% - 100%

Yeasts Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 10 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
Mangrove Jack - Craft Series Cider Yeast 6 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
Lallemand - Lalvin EC-1118 3 Lallemand Champagne High High 65% 59°F 77°F
Lallemand - LALBREW┬« VOSS KVEIK ALE YEAST 3 Lallemand Ales High High 80% 77°F 104°F
White Labs - English Cider Yeast WLP775 2 White Labs Wine Med-High Medium 90% 68°F 75°F
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F

Other Ingredients Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Yeast Nutrient 6 Other Primary 53% 0% - 100%
Cinnamon stick 5 Spice Boil 30% 5% - 99%
Gypsum 4 Water Agt Mash 0% 0% - 0%
Lactic acid 4 Water Agt Mash 91% 65% - 100%
Whirlfloc 4 Water Agt Boil 46% 3% - 100%
Allspice 2 Spice Other 32% 7% - 56%
Baking Soda 2 Water Agt Mash 50% 0% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 2 Water Agt Mash 0% 0% - 0%
Campden Tablets 2 Water Agt Mash 45% 7% - 83%

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