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	2821
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	2661
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	1878
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	1692
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	1665
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1486
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1017
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	915
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	843
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	843

Newest New England Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
New England Cider	5 gal	6.54%	0	1.061	1.011		extract	64
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	188
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	350
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	843
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	843
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	554
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	635
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	678
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	839
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	915

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