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	6906
Graff	3 gal	6.46%	7.78	1.064	1.015		extract	6754
"DAGSI" Apple-Ginger Cider	5.5 gal	5.64%	0	1.057	1.014		All Grain	4802
Apfelwein	5 gal	2.6%	0	1.026	1.007		BIAB	3755
Hard Apple Cider	5 gal	6.58%	0	1.067	1.017		All Grain	3677
Swish Hitter #2	1 gal	5.32%	0	1.045	1.005		extract	2769
Cider	1.056 gal	7.4%	0	1.056	1.000		BIAB	2717
Swish Hitter #1	1 gal	5.2%	0	1.044	1.004		extract	2652
Cider? I hardly know her	1 gal	7.06%	0	1.063	1.009		All Grain	2433
Graffs Apple Cider	2 gal	1.79%	0	1.018	1.005		BIAB	2230

Newest Common Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ekstra enkel 2	20 L	5.91%	0	1.050	1.005		extract	9
Ekstra enkel	18 L	5.26%	0	1.050	1.010		extract	51
STORE APPLE W/ PEAR	5.5 gal	2.2%	0	1.017	1.000		extract	52
Nin	20 L	3.3%	0	1.025	1.000		extract	55
Cider	5.5 gal	9.77%	0	1.093	1.019		extract	81
TJ Cider	2.5 gal	6.09%	0	1.059	1.013		extract	99
Seltzer Batch One	23 L	8%	0	1.061	1.000		extract	160
M&M Cider 2024.1	26 L	5.75%	0	1.051	1.007		extract	237
Cider	5 gal	4.57%	0	1.046	1.012		All Grain	150
Gnome Brew Heritage Cider 2024	5.5 gal	0%	0	1.000	1.000		All Grain	134

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Apple juice	139	US	Fruit	juice	1°L	5.8	92%	14% - 100%
Apple	132		Fruit	fruit	0°L	5.6	90%	6% - 100%
Brown Sugar	91		Sugar	sugar	15°L	45	13%	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	38	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	27	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
Fermentis - Safcider	21	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%
Fermaid O	8	Other	Mash	30%	0% - 100%
Diammonium Phosphate (DAP)	8	Other	Mash	37%	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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