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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 2475
Shue's Brews Graff
5 gal 1.82% 0 1.018 1.005
extract 1836
graff v1
5 gal 5.62% 7.47 1.059 1.017
extract 1826
Smoked Graf (beer base)
2.5 gal 8.66% 26.79 1.088 1.022
All Grain 1696
Double Graf w/ Honey (beer base)
2.5 gal 12.87% 24.16 1.128 1.030
All Grain 1538
Graff
5.5 gal 1.62% 27.18 1.016 1.004
extract 1383
Brett Brux Cider
2 gal 7.01% 0 1.056 1.002
extract 1359
Sol oriens spei .2
6 gal 11.06% 0 1.094 1.009
All Grain 1276
La ManzArcangel
5 gal 12.67% 0 1.127 1.030
extract 1244
Ginger Lemongrass Appel Juice Cider "GLAJC"
25 L 5.42% 10.9 1.044 1.003
extract 1143

Newest Other Specialty Cider or Perry (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Citra Grapefruit Graf
5 gal 5.23% 15.29 1.049 1.009
BIAB 31
Malted cider
3 gal 5.09% 0 1.050 1.011
Partial Mash 44
2022 cider buy rosealare
5 gal 4.48% 0 1.044 1.010
BIAB 67
MuLong Maple drinks
12 L 8.22% 0 1.063 1.000
extract 52
Apple Hooch
7 gal 6.59% 0 1.053 1.003
extract 75
Ginger Perry
1000 L 8.06% 13.32 1.066 1.004
All Grain 110
#0049 Graf with Beet
2500 L 6.13% 0 1.058 1.011
All Grain 126
Apple Pie A la Mode Cider
5.5 gal 7.27% 0 1.067 1.012
extract 265
Apple pie graff
2.5 gal 7.58% 0 1.068 1.010
BIAB 192
Apple Pie Graff
7 L 6.23% 13.13 1.054 1.006
BIAB 222

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 27 Sugar sugar 0°L
46 46% 1% - 100%
Brown Sugar 15 Sugar sugar 15°L
45 35% 1% - 100%
Apple 14 Fruit fruit 0°L
5.6 88% 63% - 100%
Dry Malt Extract - Light 12 Dry Extract extract 4°L
42 42% 2% - 100%
Honey 10 Sugar honey 2°L
35 17% 1% - 42%
US - Apple juice 9 US Fruit juice 1°L
5.8 87% 44% - 100%
Dry Malt Extract - Amber 7 Dry Extract extract 10°L
42 22% 2% - 50%
Corn Sugar - Dextrose 6 Sugar sugar 0.5°L
42 69% 29% - 100%
Maltodextrin 5 Sugar sugar 0°L
39 23% 2% - 100%
Caramel / Crystal 60L 4 Grain crystal malt 60°L
34 5% 0% - 16%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 8 7 68% 25% - 100%
Centennial 4 10 63% 25% - 100%
Fuggles 4 4.5 32% 20% - 50%
Amarillo 3 8.6 50% 25% - 100%
Citra 3 11 80% 40% - 100%
East Kent Goldings 3 5 80% 40% - 100%
Saaz 3 3.5 68% 3% - 100%
Hallertau Mittelfruh 2 3.75 30% 8% - 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
Danstar - Nottingham Ale Yeast 9 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - American Ale Yeast US-05 8 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Champagne Yeast WLP715 6 White Labs Champagne 0.17 Low 90% 70°F 75°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
Mangrove Jack - French Saison Ale M29 3 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°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
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F
Lallemand - Belle Saison 2 Lallemand Ales High Low 90% 59°F 95°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 4 Water Agt Mash 0% 0% - 0%
Lactic acid 4 Water Agt Mash 91% 65% - 100%
Whirlfloc 3 Water Agt Boil 50% 3% - 100%
Yeast Nutrient 3 Other Boil 53% 0% - 100%
Wyeast - Beer Nutrient 2 Water Agt Primary 99% 97% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 2 Water Agt Mash 0% 0% - 0%
Cinnamon stick 2 Spice Boil 15% 14% - 15%
White Labs - Clarity Ferm WLN4000 2 Fining Primary 1% 0% - 1%
Irish Moss 2 Fining Boil 100% 100% - 100%

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