Cider or Perry - New England Cider (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 2628
*Yacobson Baltic Brett Porter
5.5 gal 7.82% 15.24 1.075 1.015
All Grain 2560
Robust New England Cider
1 gal 7.43% 0 1.076 1.019
extract 1683
Winter Cider
10 L 7.65% 0 1.078 1.019
extract 1618
Cider B 2-14-15
6.5 gal 7.66% 0 1.060 1.002
extract 1593
New England Cider
1 gal 4.72% 0 1.048 1.012
extract 1399
Grimey Graf
5.5 gal 5.69% 6.35 1.059 1.015
extract 852
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 827
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 745
Mango tango Apple Cider
3.2 gal 5.76% 0 1.058 1.015
All Grain 741

Newest New England Cider (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Spiced Apple Cider
12 L 12.61% 0 1.095 1.006
All Grain 112
Hopped Strawberry Lemonade Cider
2 gal 10.72% 0 1.092 1.010
All Grain 233
Here’s Johnny Hopped Cider
5.25 gal 5.87% 0 1.050 1.005
extract 745
Mango tango Apple Cider
3.2 gal 5.76% 0 1.058 1.015
All Grain 741
Strong Maple Cider
1 gal 7.74% 0 1.067 1.008
extract 480
1 Gal Strong Honey Cider
1.1 gal 6.45% 0 1.061 1.012
extract 565
Norwegian Soft Cider
62 gal 1.6% 0 1.016 1.004
All Grain 597
Pineapple Cider
20.16 L 5.02% 0 1.045 1.007
extract 737
Apple Cider
4.5 gal 4.57% 0 1.036 1.001
extract 827
Grapefruit Cider
4 gal 7.91% 0 1.065 1.004
extract 2628

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Brown Sugar 6 Sugar sugar 15°L
45 18% 6% - 33%
US - Apple juice 5 US Fruit juice 1°L
5.8 89% 80% - 100%
Cane Sugar 3 Sugar sugar 0°L
46 52% 32% - 68%
Honey 3 Sugar honey 2°L
35 20% 6% - 47%
Apple 3 Fruit fruit 0°L
5.6 95% 92% - 100%

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