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 | 6106 | |
Graff |
3 gal | 6.46% | 7.78 | 1.064 | 1.015 | extract | 5935 | |
"DAGSI" Apple-Ginger Cider |
5.5 gal | 5.64% | 0 | 1.057 | 1.014 | All Grain | 4196 | |
Apfelwein |
5 gal | 2.6% | 0 | 1.026 | 1.007 | BIAB | 3091 | |
Hard Apple Cider |
5 gal | 6.58% | 0 | 1.067 | 1.017 | All Grain | 2860 | |
Cider |
1.056 gal | 7.4% | 0 | 1.056 | 1.000 | BIAB | 2285 | |
Swish Hitter #2 |
1 gal | 5.32% | 0 | 1.045 | 1.005 | extract | 2264 | |
Swish Hitter #1 |
1 gal | 5.2% | 0 | 1.044 | 1.004 | extract | 2153 | |
Cider? I hardly know her |
1 gal | 7.06% | 0 | 1.063 | 1.009 | All Grain | 1979 | |
Graffs Apple Cider |
2 gal | 1.79% | 0 | 1.018 | 1.005 | BIAB | 1665 |
Newest Common Cider (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Cider |
1.5 gal | 5.48% | 0 | 1.052 | 1.010 | extract | 70 | |
Skogsbær cider til Nicklas |
23 L | 0.7% | 0 | 1.007 | 1.002 | extract | 23 | |
Mango/ananas cider til Nicklas |
21 L | 4.54% | 0 | 1.046 | 1.012 | BIAB | 16 | |
Mango/ananas cider til Nicklas |
21 L | 4.54% | 0 | 1.046 | 1.012 | BIAB | 22 | |
Ferskencider til Nicklas |
20 L | 4.76% | 0 | 1.048 | 1.012 | BIAB | 30 | |
Apple Cider |
3 gal | 5.08% | 0 | 1.048 | 1.010 | BIAB | 35 | |
Basic cider |
5 L | 7.21% | 0 | 1.068 | 1.013 | BIAB | 39 | |
cider |
2 gal | 10.61% | 0 | 1.092 | 1.012 | BIAB | 59 | |
Awesome Recipe |
100 gal | 1.22% | 0 | 1.012 | 1.003 | All Grain | 62 | |
Keri Cider |
18 L | 6.05% | 0 | 1.048 | 1.002 | extract | 124 |
Fermentables Used In Common Cider (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Apple | 123 | Fruit | fruit |
0°L
|
5.6 | 90% | 6% - 100% | |
US - Apple juice | 98 | US | Fruit | juice |
1°L
|
5.8 | 94% | 14% - 100% |
Brown Sugar | 84 | Sugar | sugar |
15°L
|
45 | 13% | 1% - 100% | |
Cane Sugar | 62 | Sugar | sugar |
0°L
|
46 | 29% | 0% - 100% | |
Corn Sugar - Dextrose | 31 | Sugar | sugar |
0.5°L
|
42 | 27% | 1% - 100% | |
Honey | 30 | Sugar | honey |
2°L
|
35 | 21% | 0% - 100% | |
Maple Syrup | 8 | Sugar | sugar |
35°L
|
30 | 5% | 2% - 11% | |
Maltodextrin | 7 | Sugar | sugar |
0°L
|
39 | 15% | 0% - 100% | |
Dry Malt Extract - Amber | 5 | Dry Extract | extract |
10°L
|
42 | 50% | 3% - 100% | |
Pear | 5 | Fruit | fruit |
0°L
|
4.5 | 42% | 10% - 92% |
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 | 6 | 11 | 72% | 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% |
Nelson Sauvin | 2 | 12.5 | 52% | 11% - 100% |
Pacific Gem | 2 | 15.4 | 100% | 100% - 100% |
Saaz | 2 | 3.5 | 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 |
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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 | 34 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Wyeast - Cider 4766 | 28 | Wyeast | Wine | 0.12 | Low | 85% | 65°F | 70°F |
Fermentis - Safale - English Ale Yeast S-04 | 26 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Mangrove Jack - Craft Series Cider Yeast | 25 | Mangrove Jack | Cider | n/a | High | 78% | 64°F | 75°F |
Fermentis - Safcider | 18 | 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 |
Danstar - Nottingham Ale Yeast | 12 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - English Cider Yeast WLP775 | 11 | White Labs | Wine | Med-High | Medium | 90% | 68°F | 75°F |
Mangrove Jack - M02 - Cider Yeast | 9 | Mangrove Jack's | Cider | High | High | 95% | 54°F | 82°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 | 19 | Other | Boil | 50% | 0% - 100% |
Cinnamon stick | 12 | 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% |
Fermaid K | 3 | Other | Other | 70% | 11% - 100% |
Lactic acid | 3 | Water Agt | Kegging | 66% | 44% - 92% |
Potassium Metabisulfite | 3 | Water Agt | Kegging | 2% | 0% - 6% |