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Fermentables Used In Other Specialty Cider or Perry Recipes

Name Recipes Avg. Usage Usage Range
Cane Sugar 19 51% 2% - 100%
Brown Sugar 12 40% 1% - 100%
Dry Malt Extract - Light 10 45% 2% - 100%
Apple 10 88% 63% - 100%
Honey 9 18% 1% - 42%
Dry Malt Extract - Amber 6 25% 2% - 50%
Dry Malt Extract - Dark 4 31% 4% - 57%
Corn Sugar - Dextrose 4 55% 29% - 100%
Maltodextrin 4 29% 5% - 100%
Dry Malt Extract - Extra Light 3 44% 15% - 78%
Liquid Malt Extract - Extra Light 3 31% 3% - 58%
Turbinado 2 8% 3% - 13%
United Kingdom - Oat Malt 2 29% 28% - 30%
United Kingdom - Chocolate 2 7% 2% - 12%
American - Rye 2 12% 6% - 18%
American - Caramel / Crystal 40L 2 14% 8% - 21%
Belgian Candi Sugar - Clear/Blond (0L) 2 70% 56% - 84%
American - Chocolate 2 7% 0% - 14%
United Kingdom - Golden Naked Oats 2 4% 1% - 7%
Smoked Malt 2 8% 5% - 12%
Smoked Malt 2 14% 12% - 16%
United Kingdom - Maris Otter Pale 2 25% 11% - 40%
Apricot 2 17% 9% - 24%
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