Cider or Perry - New England Cider (BJCP 2008)

Top 10 New England Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Grapefruit Cider	4 gal	7.91%	0	1.065	1.004		extract	3405
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	3029
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	2285
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	1992
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	1920
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1741
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1543
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1409
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	1253
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	1187

Newest New England Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Celebration Cider	3 gal	13.6%	0	1.093	0.996		All Grain	55
Super Cider 2025	2.5 gal	8.2%	0	1.063	1.003		All Grain	78
New England Cider	5 gal	6.54%	0	1.061	1.011		extract	616
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	554
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	1030
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	1119
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	1253
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	801
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	855
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	922

Fermentables Used In New England Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Brown Sugar	7		Sugar	sugar	15°L	45	16%	1% - 33%
US - Apple juice	6	US	Fruit	juice	1°L	5.8	89%	80% - 100%
Honey	4		Sugar	honey	2°L	35	15%	1% - 47%
Cane Sugar	3		Sugar	sugar	0°L	46	52%	32% - 68%
Apple	3		Fruit	fruit	0°L	5.6	95%	92% - 100%
Corn Sugar - Dextrose	2		Sugar	sugar	0.5°L	42	6%	3% - 10%

Hops Used In New England Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range

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

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

Yeasts Used In New England Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Danstar - Belle Saison Yeast	2	Danstar	Ale	High	Low	80%	63°F	75°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	2	Other	Primary	97%	94% - 100%