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	3070
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	2774
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	2094
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	1825
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	1778
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1590
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1206
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1032
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	971
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	957

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	289
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	296
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	582
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	971
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	952
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	653
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	726
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	793
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	957
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1032

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%