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	3078
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	2779
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	2098
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	1829
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	1782
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1598
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1211
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1035
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	974
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	964

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	298
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	302
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	590
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	974
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	960
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	658
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	730
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	797
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	964
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1035

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%