Cider or Perry - New England Cider (BJCP 2008) - Beer Recipes | Brewer's Friend

Cider or Perry - New England Cider (BJCP 2008)




Top 10 New England Cider (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Grapefruit Cider
4 gal 7.91% 0 1.065 1.004
extract 2958
*Yacobson Baltic Brett Porter
5.5 gal 7.82% 15.24 1.075 1.015
All Grain 2715
Robust New England Cider
1 gal 7.43% 0 1.076 1.019
extract 1989
Winter Cider
10 L 7.65% 0 1.078 1.019
extract 1747
Cider B 2-14-15
6.5 gal 7.66% 0 1.060 1.002
extract 1720
New England Cider
1 gal 4.72% 0 1.048 1.012
extract 1539
Grimey Graf
5.5 gal 5.69% 6.35 1.059 1.015
extract 1111
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 968
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 919
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 902

Newest New England Cider (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
New England Cider
5 gal 6.54% 0 1.061 1.011
extract 176
Spiced Apple Cider
12 L 12.61% 0 1.095 1.006
All Grain 248
Hopped Strawberry Lemonade Cider
2 gal 10.72% 0 1.092 1.010
All Grain 437
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 919
Mango tango Apple Cider
3.2 gal 5.76% 0 1.058 1.015
All Grain 895
Strong Maple Cider
1 gal 7.74% 0 1.067 1.008
extract 609
1 Gal Strong Honey Cider
1.1 gal 6.45% 0 1.061 1.012
extract 686
Norwegian Soft Cider
62 gal 1.6% 0 1.016 1.004
All Grain 744
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 902
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 968

Fermentables Used In New England Cider (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Brown Sugar 7 Sugar sugar 15°L
45 16% 1% - 33%
US - Apple juice 6 US Fruit juice 1°L
5.8 89% 80% - 100%
Honey 4 Sugar honey 2°L
35 15% 1% - 47%
Cane Sugar 3 Sugar sugar 0°L
46 52% 32% - 68%
Apple 3 Fruit fruit 0°L
5.6 95% 92% - 100%
Corn Sugar - Dextrose 2 Sugar sugar 0.5°L
42 6% 3% - 10%

Hops Used In New England Cider (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range

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

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

Yeasts Used In New England Cider (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Yeast Nutrient 2 Other Primary 97% 94% - 100%