Cider or Perry - Fruit Cider (BJCP 2008)

Top 10 Fruit Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mango cider	2 gal	6.33%	0	1.052	1.005		extract	3317
Green Tea & Blueberry Cider	2.11 gal	5.04%	0	1.051	1.013		extract	2260
Squash Pumkpin Cider	5.5 gal	8.29%	0	1.079	1.020		Partial Mash	2244
Artemis Cider Ale	3 gal	16.53%	0	1.189	1.063		All Grain	2006
Raspberry Port	12 gal	17.94%	0	1.150	1.038		All Grain	1947
Eve Fell Hard (Eve's Folly)	5.25 gal	12.85%	0	1.118	1.020		extract	1911
Parkway Pucker Apple CranCherry Cider	3 gal	11.94%	0	1.101	1.010		extract	1799
Sunripe Cider	23 L	4.7%	0	1.048	1.012		BIAB	1688
Guava Cider	5.5 gal	5.8%	0	1.046	1.002		extract	1626
Apple Pineapple Ginger Cider	11 L	6.1%	0	1.046	1.000		extract	1291

Newest Fruit Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tepache	30 L	8.48%	0	1.085	1.021		All Grain	45
Honey Apple Cider	2 gal	7.04%	0	1.066	1.013		All Grain	65
Batch #016 Blueberry Hopped Cider	5.5 gal	5.43%	0	1.055	1.014		All Grain	61
Oscars äppelcider	10 L	6.04%	0	1.048	1.002		extract	101
Sour Mango Orange Cider	2.5 gal	8.49%	60.69	1.060	0.996		extract	80
Brulosophy Sparkling Hard Berry Cider	5.5 gal	0%	0	1.000	1.000		All Grain	148
Screaming Weevil Blueberry Cider	1.5 gal	5.48%	0	1.052	1.010		All Grain	99
Hawthorn Apple Cider	1 gal	4.57%	0	1.046	1.012		Partial Mash	142
Awesome Recipe	5 gal	5.09%	0	1.039	1.000		extract	138
Just Flags	1 gal	7.37%	0	1.070	1.014		extract	173

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Apple juice	33	US	Fruit	juice	1°L	5.8	75%	0% - 100%
Cane Sugar	20		Sugar	sugar	0°L	46	32%	1% - 100%
Apple	16		Fruit	fruit	0°L	5.6	71%	5% - 100%
Brown Sugar	16		Sugar	sugar	15°L	45	13%	1% - 42%
Corn Sugar - Dextrose	9		Sugar	sugar	0.5°L	42	35%	1% - 100%
Honey	8		Sugar	honey	2°L	35	41%	7% - 100%
Peach	5		Fruit	fruit	0°L	4.05	19%	4% - 42%
Maltodextrin	4		Sugar	sugar	0°L	39	3%	1% - 7%
Dry Malt Extract - Light	4		Dry Extract	extract	4°L	42	9%	6% - 14%
Cherry	4		Fruit	fruit	0°L	6.3	20%	10% - 33%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	2	7	100%	100% - 100%

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

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

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

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	10	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	8	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safcider	6	Fermentis	Cider	High	High	75%	50°F	80°F
Red Star - Premier Blanc Yeast	6	Red Star	Wine	High	Low	0%	59°F	86°F
White Labs - Champagne Yeast WLP715	5	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Mangrove Jack - Craft Series Cider Yeast	5	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
Lallemand - Lalvin EC-1118	3	Lallemand	Champagne	High	High	65%	59°F	77°F
White Labs - California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - Cider 4766	2	Wyeast	Wine	0.12	Low	85%	65°F	70°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	4	Water Agt	Mash	75%	15% - 100%
Acid blend	2	Other	Primary	8%	8% - 8%
Cinnamon stick	2	Spice	Mash	70%	40% - 100%
Diammonium Phosphate (DAP)	2	Other	Primary	15%	8% - 22%
Fermaid K	2	Other	Primary	34%	1% - 100%

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