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	3007
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	2749
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	2045
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	1798
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	1759
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1573
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1158
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	999
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	943
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	931

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	238
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	272
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	516
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	943
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	922
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	631
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	708
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	769
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	931
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	999

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%