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Cider or Perry - French Cider (BJCP 2008)




Top 10 French Cider (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Ben Loves Cider
2 gal 7.46% 0 1.063 1.006
extract 3010
Simple Cider
9.5 L 5.41% 0 1.055 1.014
extract 1763
Dry Gravenstein Cider
3 gal 4.23% 0 1.045 1.013
All Grain 894
Awesome Recipe
10 L 6.53% 2.03 1.057 1.007
BIAB 706
BrewDog - Vote Sepp
20 L 3.6% 20 1.036 1.009
All Grain 663
BrewDog - Sidewalk Shark
5.3 gal 5.2% 22 1.055 1.008
All Grain 642
PBeer
80 L 15.41% 143.02 1.149 1.031
extract 528
Easiest Cider (Fall Version)
2 gal 7.17% 0 1.066 1.011
extract 504
Hard Cider
20 L 4.76% 0 1.048 1.012
All Grain 368
Awesome Recipe
5.5 gal 4.15% 0 1.042 1.011
All Grain 144

Newest French Cider (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5.5 gal 4.15% 0 1.042 1.011
All Grain 144
Hard Cider
20 L 4.76% 0 1.048 1.012
All Grain 368
Easiest Cider (Fall Version)
2 gal 7.17% 0 1.066 1.011
extract 504
PBeer
80 L 15.41% 143.02 1.149 1.031
extract 528
French Cider Oaked
3 gal 5.94% 0 1.050 1.005
extract 759
Awesome Recipe
10 L 6.53% 2.03 1.057 1.007
BIAB 706
Dry Gravenstein Cider
3 gal 4.23% 0 1.045 1.013
All Grain 894
Simple Cider
9.5 L 5.41% 0 1.055 1.014
extract 1763
BrewDog - Vote Sepp
20 L 3.6% 20 1.036 1.009
All Grain 663
Ben Loves Cider
2 gal 7.46% 0 1.063 1.006
extract 3010

Fermentables Used In French Cider (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Apple 3 Fruit fruit 0°L
5.6 84% 59% - 100%
Torrified Wheat 2 Adjunct raw 2°L
36 17% 12% - 22%
Cane Sugar 2 Sugar sugar 0°L
46 23% 6% - 55%
US - Apple juice 2 US Fruit juice 1°L
5.8 100% 100% - 100%

Hops Used In French Cider (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range

Steeping Grains Used In French Cider (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In French Cider (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Champagne Yeast WLP715 2 White Labs Champagne 0.17 Low 90% 70°F 75°F

Other Ingredients Used In French Cider (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range

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