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	6976
Graff	3 gal	6.46%	7.78	1.064	1.015		extract	6820
"DAGSI" Apple-Ginger Cider	5.5 gal	5.64%	0	1.057	1.014		All Grain	4871
Apfelwein	5 gal	2.6%	0	1.026	1.007		BIAB	4284
Hard Apple Cider	5 gal	6.58%	0	1.067	1.017		All Grain	3781
Swish Hitter #2	1 gal	5.32%	0	1.045	1.005		extract	2798
Cider	1.056 gal	7.4%	0	1.056	1.000		BIAB	2753
Swish Hitter #1	1 gal	5.2%	0	1.044	1.004		extract	2685
Cider? I hardly know her	1 gal	7.06%	0	1.063	1.009		All Grain	2491
Graffs Apple Cider	2 gal	1.79%	0	1.018	1.005		BIAB	2264

Newest Common Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hard Dixon Cider	1 gal	5.79%	0	1.046	1.002		BIAB	17
Raspberry Port in Oak	40 gal	22.06%	0	1.178	1.010		extract	38
Raspberry Port in Oak	23 gal	17.06%	0	1.140	1.010		extract	55
Apple Cassis Cider	20 L	5.43%	0	1.044	1.002		extract	33
Awesome Recipe	18 L	7.11%	0	1.054	1.000		All Grain	44
Ekstra enkel 2	20 L	5.91%	0	1.050	1.005		extract	62
Ekstra enkel	18 L	5.26%	0	1.050	1.010		extract	82
STORE APPLE W/ PEAR	5.5 gal	2.2%	0	1.017	1.000		extract	91
Nin	20 L	3.3%	0	1.025	1.000		extract	80
Cider	5.5 gal	9.77%	0	1.093	1.019		extract	120

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Apple juice	142	US	Fruit	juice	1°L	5.8	93%	14% - 100%
Apple	132		Fruit	fruit	0°L	5.6	90%	6% - 100%
Brown Sugar	92		Sugar	sugar	15°L	45	12%	1% - 100%
Cane Sugar	72		Sugar	sugar	0°L	46	27%	0% - 100%
Corn Sugar - Dextrose	40		Sugar	sugar	0.5°L	42	26%	1% - 100%
Honey	33		Sugar	honey	2°L	35	21%	0% - 100%
Maple Syrup	8		Sugar	sugar	35°L	30	6%	2% - 11%
Pear	7		Fruit	fruit	0°L	4.5	49%	10% - 96%
Maltodextrin	7		Sugar	sugar	0°L	39	15%	0% - 100%
Dry Malt Extract - Amber	5		Dry Extract	extract	10°L	42	50%	3% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	10	11	77%	33% - 100%
Cascade	9	7	64%	8% - 100%
Centennial	4	10	50%	22% - 100%
Mosaic	4	12.5	63%	50% - 100%
East Kent Goldings	3	5	83%	50% - 100%
Hallertau Hersbrucker	3	4	53%	50% - 59%
Azacca	2	15	100%	100% - 100%
Hallertau Blanc	2	10	61%	22% - 100%
Mandarina Bavaria	2	8.5	41%	7% - 100%
Nelson Sauvin	2	12.5	52%	11% - 100%

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	39	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	33	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Cider 4766	30	Wyeast	Wine	0.12	Low	85%	65°F	70°F
Mangrove Jack - Craft Series Cider Yeast	28	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
Fermentis - Safcider	22	Fermentis	Cider	High	High	75%	50°F	80°F
White Labs - Champagne Yeast WLP715	15	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Mangrove Jack - M02 - Cider Yeast	14	Mangrove Jack's	Cider	High	High	95%	54°F	82°F
White Labs - English Cider Yeast WLP775	14	White Labs	Wine	Med-High	Medium	90%	68°F	75°F
Danstar - Nottingham Ale Yeast	12	Danstar	Ale	Med-High	High	77%	57°F	70°F
Lallemand - Lalvin EC-1118	9	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	28	Other	Mash	63%	0% - 100%
Cinnamon stick	12	Spice	Boil	49%	6% - 100%
Campden Tablets	10	Fining	Mash	40%	2% - 100%
Wyeast - Beer Nutrient	8	Other	Whirlpool	43%	1% - 100%
Diammonium Phosphate (DAP)	8	Other	Mash	37%	0% - 100%
Fermaid O	7	Other	Mash	21%	0% - 100%
Potassium Metabisulfite	7	Water Agt	Secondary	9%	0% - 50%
Fermaid K	4	Other	Primary	57%	11% - 100%
Go-Ferm	4	Other	Boil	19%	0% - 75%
Irish Moss	4	Fining	Boil	27%	0% - 100%

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