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 3101
*Yacobson Baltic Brett Porter
5.5 gal 7.82% 15.24 1.075 1.015
All Grain 2797
Robust New England Cider
1 gal 7.43% 0 1.076 1.019
extract 2115
Winter Cider
10 L 7.65% 0 1.078 1.019
extract 1840
Cider B 2-14-15
6.5 gal 7.66% 0 1.060 1.002
extract 1795
New England Cider
1 gal 4.72% 0 1.048 1.012
extract 1609
Grimey Graf
5.5 gal 5.69% 6.35 1.059 1.015
extract 1236
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 1043
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 985
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 977

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 320
Spiced Apple Cider
12 L 12.61% 0 1.095 1.006
All Grain 312
Hopped Strawberry Lemonade Cider
2 gal 10.72% 0 1.092 1.010
All Grain 609
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 985
Mango tango Apple Cider
3.2 gal 5.76% 0 1.058 1.015
All Grain 969
Strong Maple Cider
1 gal 7.74% 0 1.067 1.008
extract 668
1 Gal Strong Honey Cider
1.1 gal 6.45% 0 1.061 1.012
extract 739
Norwegian Soft Cider
62 gal 1.6% 0 1.016 1.004
All Grain 810
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 977
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 1043

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%