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

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%

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