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 | 7643 | |
| Graff |
3 gal | 6.46% | 7.78 | 1.064 | 1.015 | extract | 7386 | |
| "DAGSI" Apple-Ginger Cider |
5.5 gal | 5.64% | 0 | 1.057 | 1.014 | All Grain | 5435 | |
| Apfelwein |
5 gal | 2.6% | 0 | 1.026 | 1.007 | BIAB | 5154 | |
| Hard Apple Cider |
5 gal | 6.58% | 0 | 1.067 | 1.017 | All Grain | 4515 | |
| Swish Hitter #2 |
1 gal | 5.32% | 0 | 1.045 | 1.005 | extract | 3052 | |
| Cider |
1.056 gal | 7.4% | 0 | 1.056 | 1.000 | BIAB | 2990 | |
| Swish Hitter #1 |
1 gal | 5.2% | 0 | 1.044 | 1.004 | extract | 2946 | |
| Cider? I hardly know her |
1 gal | 7.06% | 0 | 1.063 | 1.009 | All Grain | 2829 | |
| Graffs Apple Cider |
2 gal | 1.79% | 0 | 1.018 | 1.005 | BIAB | 2577 |
Newest Common Cider (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 4 gal Berry Cider |
4 gal | 4.57% | 0 | 1.046 | 1.012 | All Grain | 16 | |
| STORE APPLE PEAR/PINEAPPLE COCONUT |
5 gal | 2.42% | 0 | 1.018 | 1.000 | extract | 39 | |
| Cider Semi-Dry Apple-Sweetened 5Bbl |
155 gal | 5.87% | 0 | 1.051 | 1.006 | All Grain | 61 | |
| PEX community cider 1 |
5 gal | 4.91% | 0 | 1.050 | 1.012 | All Grain | 40 | |
| Cyzer |
10 gal | 12.05% | 0 | 1.122 | 1.031 | All Grain | 46 | |
| Cider |
400 gal | 7.8% | 0 | 1.059 | 1.000 | All Grain | 65 | |
| Ross's Cider 2025 |
11 gal | 5.36% | 0 | 1.054 | 1.014 | All Grain | 74 | |
| Apple Seltzer |
5.5 gal | 9.21% | 0 | 1.070 | 1.000 | BIAB | 67 | |
| Transparent Cider |
18.5 L | 5.72% | 0 | 1.046 | 1.002 | All Grain | 77 | |
| English Cider - w/ English Tea |
1 gal | 7% | 0 | 1.070 | 1.016 | extract | 132 |
Fermentables Used In Common Cider (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Apple juice | 160 | US | Fruit | juice |
1°L
|
5.8 | 91% | 1% - 100% |
| Apple | 133 | Fruit | fruit |
0°L
|
5.6 | 89% | 1% - 100% | |
| Brown Sugar | 94 | Sugar | sugar |
15°L
|
45 | 12% | 1% - 100% | |
| Cane Sugar | 79 | Sugar | sugar |
0°L
|
46 | 29% | 0% - 100% | |
| Corn Sugar - Dextrose | 44 | Sugar | sugar |
0.5°L
|
42 | 26% | 1% - 100% | |
| Honey | 35 | Sugar | honey |
2°L
|
35 | 19% | 0% - 100% | |
| Maple Syrup | 10 | Sugar | sugar |
35°L
|
30 | 6% | 2% - 19% | |
| Pear | 8 | Fruit | fruit |
0°L
|
4.5 | 55% | 10% - 100% | |
| Maltodextrin | 7 | Sugar | sugar |
0°L
|
39 | 15% | 0% - 100% | |
| Dry Malt Extract - Amber | 6 | Dry Extract | extract |
10°L
|
42 | 42% | 2% - 100% |
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 | 9 | 11 | 74% | 33% - 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% |
| Nelson Sauvin | 3 | 12.5 | 64% | 11% - 100% |
| Azacca | 2 | 15 | 100% | 100% - 100% |
| Hallertau Blanc | 2 | 10 | 61% | 22% - 100% |
| Mandarina Bavaria | 2 | 8.5 | 41% | 7% - 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 | 40 | 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 | 25 | Fermentis | Cider | High | High | 75% | 50°F | 80°F |
| Mangrove Jack - M02 - Cider Yeast | 21 | Mangrove Jack's | Cider | High | High | 95% | 54°F | 82°F |
| White Labs - Champagne Yeast WLP715 | 16 | White Labs | Champagne | 0.17 | Low | 90% | 70°F | 75°F |
| White Labs - English Cider Yeast WLP775 | 14 | White Labs | Wine | Med-High | Medium | 90% | 68°F | 75°F |
| Danstar - Nottingham Ale Yeast | 13 | Danstar | Ales | High | High | 77% | 50°F | 77°F |
| Lallemand - Lalvin EC-1118 | 13 | 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 | 30 | Other | Primary | 59% | 0% - 100% |
| Cinnamon stick | 14 | Spice | Mash | 46% | 6% - 100% |
| Campden Tablets | 12 | Water Agt | Secondary | 43% | 2% - 100% |
| Wyeast - Beer Nutrient | 8 | Other | Whirlpool | 43% | 1% - 100% |
| Fermaid O | 8 | Other | Mash | 21% | 0% - 100% |
| Diammonium Phosphate (DAP) | 8 | Other | Primary | 37% | 0% - 100% |
| Potassium Metabisulfite | 7 | Water Agt | Kegging | 9% | 0% - 50% |
| Go-Ferm | 5 | Other | Mash | 20% | 0% - 75% |
| Fermaid K | 4 | Water Agt | Mash | 57% | 11% - 100% |
| Irish Moss | 4 | Fining | Boil | 27% | 0% - 100% |
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