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 | 6615 | |
| Graff |
3 gal | 6.46% | 7.78 | 1.064 | 1.015 | extract | 6329 | |
| "DAGSI" Apple-Ginger Cider |
5.5 gal | 5.64% | 0 | 1.057 | 1.014 | All Grain | 4568 | |
| Apfelwein |
5 gal | 2.6% | 0 | 1.026 | 1.007 | BIAB | 3473 | |
| Hard Apple Cider |
5 gal | 6.58% | 0 | 1.067 | 1.017 | All Grain | 3377 | |
| Swish Hitter #2 |
1 gal | 5.32% | 0 | 1.045 | 1.005 | extract | 2606 | |
| Cider |
1.056 gal | 7.4% | 0 | 1.056 | 1.000 | BIAB | 2559 | |
| Swish Hitter #1 |
1 gal | 5.2% | 0 | 1.044 | 1.004 | extract | 2464 | |
| Cider? I hardly know her |
1 gal | 7.06% | 0 | 1.063 | 1.009 | All Grain | 2262 | |
| Graffs Apple Cider |
2 gal | 1.79% | 0 | 1.018 | 1.005 | BIAB | 1983 |
Newest Common Cider (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Apfelwein |
5 gal | 8.3% | 0 | 1.063 | 1.000 | BIAB | 38 | |
| Apple Cider |
5 gal | 4.46% | 0 | 1.039 | 1.005 | extract | 42 | |
| Awesome Recipe |
100 L | 4.54% | 0 | 1.043 | 1.009 | All Grain | 48 | |
| Awesome Recipe |
100 L | 4.91% | 0 | 1.037 | 1.000 | All Grain | 64 | |
| Mott's Hard Cider |
3.78 L | 7.35% | 0 | 1.065 | 1.009 | extract | 67 | |
| Awesome Recipe |
5.5 gal | 0.23% | 0 | 1.002 | 1.001 | extract | 61 | |
| Being There Cider (2.5 gallon) |
2.5 gal | 5.05% | 0 | 1.046 | 1.007 | extract | 164 | |
| Prima vare |
20 L | 5.91% | 0 | 1.050 | 1.005 | extract | 122 | |
| Sour Cider |
1 gal | 10.07% | 0 | 1.077 | 1.000 | extract | 109 | |
| Local Cider (Country Acres) |
5 gal | 5.56% | 0 | 1.050 | 1.007 | All Grain | 164 |
Fermentables Used In Common Cider (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Apple | 130 | Fruit | fruit |
0°L
|
5.6 | 90% | 6% - 100% | |
| US - Apple juice | 123 | US | Fruit | juice |
1°L
|
5.8 | 93% | 14% - 100% |
| Brown Sugar | 87 | Sugar | sugar |
15°L
|
45 | 12% | 1% - 100% | |
| Cane Sugar | 65 | Sugar | sugar |
0°L
|
46 | 28% | 0% - 100% | |
| Corn Sugar - Dextrose | 38 | Sugar | sugar |
0.5°L
|
42 | 26% | 1% - 100% | |
| Honey | 32 | Sugar | honey |
2°L
|
35 | 20% | 0% - 100% | |
| Pear | 7 | Fruit | fruit |
0°L
|
4.5 | 49% | 10% - 96% | |
| Maltodextrin | 7 | Sugar | sugar |
0°L
|
39 | 15% | 0% - 100% | |
| Maple Syrup | 7 | Sugar | sugar |
35°L
|
30 | 6% | 2% - 11% | |
| 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 |
|---|---|---|---|---|
| Cascade | 9 | 7 | 64% | 8% - 100% |
| Citra | 8 | 11 | 71% | 33% - 100% |
| Centennial | 4 | 10 | 50% | 22% - 100% |
| Mosaic | 4 | 12.5 | 63% | 50% - 100% |
| Hallertau Hersbrucker | 3 | 4 | 53% | 50% - 59% |
| Azacca | 2 | 15 | 100% | 100% - 100% |
| East Kent Goldings | 2 | 5 | 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 | 37 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Cider 4766 | 30 | Wyeast | Wine | 0.12 | Low | 85% | 65°F | 70°F |
| Fermentis - Safale - English Ale Yeast S-04 | 29 | 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 | 19 | 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 |
| White Labs - English Cider Yeast WLP775 | 14 | White Labs | Wine | Med-High | Medium | 90% | 68°F | 75°F |
| Mangrove Jack - M02 - Cider Yeast | 13 | Mangrove Jack's | Cider | High | High | 95% | 54°F | 82°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 | 25 | Other | Primary | 58% | 0% - 100% |
| Cinnamon stick | 12 | Spice | Boil | 49% | 6% - 100% |
| Campden Tablets | 10 | Water Agt | Mash | 40% | 2% - 100% |
| Wyeast - Beer Nutrient | 8 | Other | Whirlpool | 43% | 1% - 100% |
| Diammonium Phosphate (DAP) | 7 | Other | Primary | 31% | 0% - 100% |
| Potassium Metabisulfite | 7 | Water Agt | Secondary | 9% | 0% - 50% |
| Fermaid O | 6 | Other | Primary | 22% | 0% - 100% |
| Fermaid K | 4 | Other | Primary | 56% | 11% - 100% |
| Go-Ferm | 4 | Other | Boil | 19% | 0% - 75% |
| Irish Moss | 4 | Fining | Boil | 27% | 0% - 100% |
Photos
