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Fermentables Used In Other Specialty Cider or Perry Recipes

Name Recipes Avg. Usage Usage Range
Cane Sugar 18 55% 2% - 100%
Dry Malt Extract - Light 10 45% 2% - 100%
Brown Sugar 9 35% 1% - 100%
Apple 8 94% 77% - 100%
Honey 7 22% 1% - 42%
Dry Malt Extract - Amber 6 25% 2% - 50%
Maltodextrin 4 29% 5% - 100%
Dry Malt Extract - Dark 4 31% 4% - 57%
Corn Sugar - Dextrose 3 40% 29% - 60%
Liquid Malt Extract - Extra Light 3 31% 3% - 58%
Dry Malt Extract - Extra Light 3 44% 15% - 78%
United Kingdom - Chocolate 2 7% 2% - 12%
American - Rye 2 12% 6% - 18%
American - Caramel / Crystal 40L 2 14% 8% - 21%
American - Chocolate 2 7% 0% - 14%
United Kingdom - Maris Otter Pale 2 25% 11% - 40%
American - Smoked Malt 2 8% 5% - 12%
Apricot 2 17% 9% - 24%
German - Smoked Malt 2 14% 12% - 16%
Turbinado 2 8% 3% - 13%
Flaked Oats 1 5% 5% - 5%
American - Pale 2-Row 1 20% 20% - 20%
American - Caramel / Crystal 10L 1 6% 6% - 6%
Belgian Candi Sugar - Clear/Blond (0L) 1 56% 56% - 56%
Canadian - Honey Malt 1 61% 61% - 61%
American - Carapils (Dextrine Malt) 1 0% 0% - 0%
Torrified Wheat 1 2% 2% - 2%
United Kingdom - Crystal 90L 1 1% 1% - 1%
Candi Syrup - Belgian Candi Syrup - Amber (40L) 1 24% 24% - 24%
German - Carafa III 1 1% 1% - 1%
Blackberry 1 23% 23% - 23%
Lactose (Milk Sugar) 1 10% 10% - 10%
American - Caramel / Crystal 60L 1 2% 2% - 2%
American - Midnight Wheat Malt 1 16% 16% - 16%
Lemon juice 1 40% 40% - 40%
Liquid Malt Extract - Light 1 44% 44% - 44%
American - Victory 1 21% 21% - 21%
American - Caramel / Crystal 80L 1 16% 16% - 16%
Mango 1 0% 0% - 0%
United Kingdom - Amber 1 6% 6% - 6%
American - Munich - Light 10L 1 8% 8% - 8%
Rice Syrup Solids 1 2% 2% - 2%
Belgian - De-Bittered Black 1 7% 7% - 7%
American - Caramel / Crystal 120L 1 20% 20% - 20%
Candi Syrup - Belgian Candi Syrup - D-45 1 13% 13% - 13%
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