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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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