Cider or Perry - Common Cider (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6964
Graff
3 gal 6.46% 7.78 1.064 1.015
extract 6814
"DAGSI" Apple-Ginger Cider
5.5 gal 5.64% 0 1.057 1.014
All Grain 4864
Apfelwein
5 gal 2.6% 0 1.026 1.007
BIAB 4276
Hard Apple Cider
5 gal 6.58% 0 1.067 1.017
All Grain 3770
Swish Hitter #2
1 gal 5.32% 0 1.045 1.005
extract 2795
Cider
1.056 gal 7.4% 0 1.056 1.000
BIAB 2750
Swish Hitter #1
1 gal 5.2% 0 1.044 1.004
extract 2682
Cider? I hardly know her
1 gal 7.06% 0 1.063 1.009
All Grain 2486
Graffs Apple Cider
2 gal 1.79% 0 1.018 1.005
BIAB 2260

Newest Common Cider (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Raspberry Port in Oak
40 gal 22.06% 0 1.178 1.010
extract 33
Raspberry Port in Oak
23 gal 17.06% 0 1.140 1.010
extract 52
Apple Cassis Cider
20 L 5.43% 0 1.044 1.002
extract 27
Awesome Recipe
18 L 7.11% 0 1.054 1.000
All Grain 41
Ekstra enkel 2
20 L 5.91% 0 1.050 1.005
extract 58
Ekstra enkel
18 L 5.26% 0 1.050 1.010
extract 72
STORE APPLE W/ PEAR
5.5 gal 2.2% 0 1.017 1.000
extract 83
Nin
20 L 3.3% 0 1.025 1.000
extract 75
Cider
5.5 gal 9.77% 0 1.093 1.019
extract 118
TJ Cider
2.5 gal 6.09% 0 1.059 1.013
extract 144

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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