Cider or Perry - Common Cider (BJCP 2008)

Top 10 Common Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ginger Cranberry Hard Cider	6 gal	7.88%	0	1.078	1.018		extract	6461
Graff	3 gal	6.46%	7.78	1.064	1.015		extract	6204
"DAGSI" Apple-Ginger Cider	5.5 gal	5.64%	0	1.057	1.014		All Grain	4467
Apfelwein	5 gal	2.6%	0	1.026	1.007		BIAB	3330
Hard Apple Cider	5 gal	6.58%	0	1.067	1.017		All Grain	3264
Swish Hitter #2	1 gal	5.32%	0	1.045	1.005		extract	2526
Cider	1.056 gal	7.4%	0	1.056	1.000		BIAB	2488
Swish Hitter #1	1 gal	5.2%	0	1.044	1.004		extract	2388
Cider? I hardly know her	1 gal	7.06%	0	1.063	1.009		All Grain	2186
Graffs Apple Cider	2 gal	1.79%	0	1.018	1.005		BIAB	1847

Newest Common Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cider	5.5 gal	0%	0	1.000	1.000		extract	19
Prima vare	20 L	5.91%	0	1.050	1.005		extract	29
Sour Cider	1 gal	10.07%	0	1.077	1.000		extract	33
Local Cider (Country Acres)	5 gal	5.56%	0	1.050	1.007		All Grain	66
Cider Export	2 gal	5.68%	0	1.046	1.002		All Grain	83
Basic Hard Cider	5 gal	6.24%	0	1.048	1.000		extract	64
Haard Cidear	5 gal	7.28%	0	1.064	1.009		extract	130
Treetop Black Cherry Apple Cider	5 gal	4.65%	0	1.047	1.012		extract	91
Half-Batch of Spiced Cider	2.5 gal	6.21%	0	1.056	1.008		extract	77
Holiday Cider	1.5 gal	5.83%	0	1.054	1.010		BIAB	75

Fermentables Used In Common Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Apple	129		Fruit	fruit	0°L	5.6	91%	6% - 100%
US - Apple juice	113	US	Fruit	juice	1°L	5.8	95%	14% - 100%
Brown Sugar	88		Sugar	sugar	15°L	45	12%	1% - 100%
Cane Sugar	66		Sugar	sugar	0°L	46	28%	0% - 100%
Corn Sugar - Dextrose	36		Sugar	sugar	0.5°L	42	25%	1% - 100%
Honey	31		Sugar	honey	2°L	35	21%	0% - 100%
Maple Syrup	7		Sugar	sugar	35°L	30	6%	2% - 11%
Maltodextrin	7		Sugar	sugar	0°L	39	15%	0% - 100%
Pear	6		Fruit	fruit	0°L	4.5	51%	10% - 96%
Lemon juice	5		Fruit	juice	0°L	1	2%	0% - 6%

Hops Used In Common Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	9	7	64%	8% - 100%
Citra	7	11	74%	33% - 100%
Centennial	4	10	50%	22% - 100%
Hallertau Hersbrucker	3	4	53%	50% - 59%
Mosaic	3	12.5	67%	50% - 100%
East Kent Goldings	2	5	100%	100% - 100%
Hallertau Blanc	2	10	61%	22% - 100%
Nelson Sauvin	2	12.5	52%	11% - 100%
Pacific Gem	2	15.4	100%	100% - 100%
Simcoe	2	12.7	25%	8% - 50%

Steeping Grains Used In Common Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Common Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	38	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	28	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Cider 4766	28	Wyeast	Wine	0.12	Low	85%	65°F	70°F
Mangrove Jack - Craft Series Cider Yeast	25	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
Fermentis - Safcider	19	Fermentis	Cider	High	High	75%	50°F	80°F
White Labs - Champagne Yeast WLP715	14	White Labs	Champagne	0.17	Low	90%	70°F	75°F
White Labs - English Cider Yeast WLP775	13	White Labs	Wine	Med-High	Medium	90%	68°F	75°F
Mangrove Jack - M02 - Cider Yeast	12	Mangrove Jack's	Cider	High	High	95%	54°F	82°F
Danstar - Nottingham Ale Yeast	12	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - Lalvin EC-1118	8	Lallemand	Champagne	High	High	65%	59°F	77°F

Other Ingredients Used In Common Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	25	Other	Mash	58%	0% - 100%
Cinnamon stick	11	Spice	Boil	50%	6% - 100%
Wyeast - Beer Nutrient	8	Other	Whirlpool	43%	1% - 100%
Campden Tablets	7	Water Agt	Primary	40%	6% - 92%
Diammonium Phosphate (DAP)	7	Other	Primary	31%	0% - 100%
Fermaid O	5	Other	Mash	21%	0% - 100%
Irish Moss	4	Fining	Boil	27%	0% - 100%
Potassium Metabisulfite	4	Water Agt	Kegging	2%	0% - 5%
Acid blend	3	Other	Primary	28%	10% - 50%
Fermaid K	3	Other	Other	70%	11% - 100%

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