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	3093
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	2791
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	2108
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	1837
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	1789
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1603
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1225
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1041
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	978
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	973

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	311
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	309
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	601
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	978
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	965
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	664
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	734
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	805
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	973
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1041

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%