Cider or Perry - Fruit Cider (BJCP 2008)

Top 10 Fruit Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mango cider	2 gal	6.33%	0	1.052	1.005		extract	3517
Green Tea & Blueberry Cider	2.11 gal	5.04%	0	1.051	1.013		extract	2503
Squash Pumkpin Cider	5.5 gal	8.29%	0	1.079	1.020		Partial Mash	2388
Guava Cider	5.5 gal	5.8%	0	1.046	1.002		extract	2229
Artemis Cider Ale	3 gal	16.53%	0	1.189	1.063		All Grain	2172
Raspberry Port	12 gal	17.94%	0	1.150	1.038		All Grain	2108
Eve Fell Hard (Eve's Folly)	5.25 gal	12.85%	0	1.118	1.020		extract	2090
Parkway Pucker Apple CranCherry Cider	3 gal	11.94%	0	1.101	1.010		extract	1935
Sunripe Cider	23 L	4.7%	0	1.048	1.012		BIAB	1821
Apple Pineapple Ginger Cider	11 L	6.1%	0	1.046	1.000		extract	1431

Newest Fruit Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
King Kamehameha Pineapple Cider	1.5 gal	3.05%	0	1.031	1.008		extract	11
Spiced Apple Cider (from concentrate)	4.8 L	5.31%	0	1.043	1.002		extract	76
Apple Pie Cider	3 gal	6.41%	0	1.060	1.012		extract	75
Awesome Recipe	3 gal	1.92%	0	1.018	1.003		BIAB	88
Split Batch Cherry Lime Zest	3.5 gal	5.27%	0	1.050	1.010		BIAB	92
lemon sour	19 L	3.3%	15.73	1.026	1.001		All Grain	85
Batch #024 - Cranberry Pear Cider	5.5 gal	6.08%	0	1.059	1.013		All Grain	198
KeeneFarm Hard Cider	5 gal	4.57%	0	1.046	1.012		extract	97
TG Cider	2 gal	11.37%	0	1.091	1.005		BIAB	114
Sweet Pear/Apple Cider	1 gal	4.69%	0	1.048	1.012		extract	106

Fermentables Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Apple juice	45	US	Fruit	juice	1°L	5.8	76%	0% - 100%
Cane Sugar	21		Sugar	sugar	0°L	46	31%	1% - 100%
Brown Sugar	19		Sugar	sugar	15°L	45	11%	1% - 42%
Apple	17		Fruit	fruit	0°L	5.6	68%	2% - 100%
Corn Sugar - Dextrose	10		Sugar	sugar	0.5°L	42	33%	1% - 100%
Honey	10		Sugar	honey	2°L	35	34%	3% - 100%
Blueberry	6		Fruit	fruit	0°L	4.95	14%	9% - 33%
Cranberry	5		Fruit	fruit	0°L	1.8	11%	2% - 33%
Peach	5		Fruit	fruit	0°L	4.05	19%	4% - 42%
Maltodextrin	4		Sugar	sugar	0°L	39	3%	1% - 7%

Hops Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	2	7	100%	100% - 100%
Citra	2	11	67%	33% - 100%
El Dorado	2	15.7	38%	33% - 40%

Steeping Grains Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	13	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	10	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safcider	7	Fermentis	Cider	High	High	75%	50°F	80°F
Red Star - Premier Blanc Yeast	6	Red Star	Wine	High	Low	0%	59°F	86°F
White Labs - Champagne Yeast WLP715	5	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
Lallemand - Lalvin EC-1118	5	Lallemand	Champagne	High	High	65%	59°F	77°F
Mangrove Jack - M02 - Cider Yeast	3	Mangrove Jack's	Cider	High	High	95%	54°F	82°F
White Labs - California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

Other Ingredients Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	5	Water Agt	Mash	80%	15% - 100%
Fermaid K	4	Other	Primary	41%	0% - 100%
Acid blend	3	Other	Primary	8%	7% - 8%
Diammonium Phosphate (DAP)	3	Other	Primary	12%	7% - 22%
Cinnamon stick	2	Spice	Mash	70%	40% - 100%

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