Cider or Perry - New England Cider (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 2937
*Yacobson Baltic Brett Porter
5.5 gal 7.82% 15.24 1.075 1.015
All Grain 2709
Robust New England Cider
1 gal 7.43% 0 1.076 1.019
extract 1977
Winter Cider
10 L 7.65% 0 1.078 1.019
extract 1741
Cider B 2-14-15
6.5 gal 7.66% 0 1.060 1.002
extract 1713
New England Cider
1 gal 4.72% 0 1.048 1.012
extract 1535
Grimey Graf
5.5 gal 5.69% 6.35 1.059 1.015
extract 1103
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 961
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 912
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 895

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 161
Spiced Apple Cider
12 L 12.61% 0 1.095 1.006
All Grain 245
Hopped Strawberry Lemonade Cider
2 gal 10.72% 0 1.092 1.010
All Grain 430
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 912
Mango tango Apple Cider
3.2 gal 5.76% 0 1.058 1.015
All Grain 888
Strong Maple Cider
1 gal 7.74% 0 1.067 1.008
extract 603
1 Gal Strong Honey Cider
1.1 gal 6.45% 0 1.061 1.012
extract 682
Norwegian Soft Cider
62 gal 1.6% 0 1.016 1.004
All Grain 739
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 895
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 961

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%