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	3033
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	2762
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	2059
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	1809
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	1767
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1580
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1185
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1012
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	957
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	943

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	263
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	280
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	553
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	957
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	940
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	639
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	715
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	782
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	943
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1012

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%