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	3797
*Yacobson Baltic Brett Porter	5.5 gal	7.82%	15.24	1.075	1.015		All Grain	3188
Robust New England Cider	1 gal	7.43%	0	1.076	1.019		extract	2436
Winter Cider	10 L	7.65%	0	1.078	1.019		extract	2164
Cider B 2-14-15	6.5 gal	7.66%	0	1.060	1.002		extract	2054
New England Cider	1 gal	4.72%	0	1.048	1.012		extract	1880
Grimey Graf	5.5 gal	5.69%	6.35	1.059	1.015		extract	1706
Apple Cider	4.5 gal	4.57%	0	1.036	1.001		extract	1589
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	1466
Pineapple Cider	20.16 L	5.02%	0	1.045	1.007		extract	1459

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	215
Super Cider 2025	2.5 gal	8.2%	0	1.063	1.003		All Grain	304
New England Cider	5 gal	6.54%	0	1.061	1.011		extract	836
Spiced Apple Cider	12 L	12.61%	0	1.095	1.006		All Grain	711
Hopped Strawberry Lemonade Cider	2 gal	10.72%	0	1.092	1.010		All Grain	1339
Here’s Johnny Hopped Cider	5.25 gal	5.87%	0	1.050	1.005		extract	1247
Mango tango Apple Cider	3.2 gal	5.76%	0	1.058	1.015		All Grain	1466
Strong Maple Cider	1 gal	7.74%	0	1.067	1.008		extract	928
1 Gal Strong Honey Cider	1.1 gal	6.45%	0	1.061	1.012		extract	992
Norwegian Soft Cider	62 gal	1.6%	0	1.016	1.004		All Grain	1044

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Apple juice	8	US	Fruit	juice	1°L	5.8	90%	80% - 100%
Brown Sugar	7		Sugar	sugar	15°L	45	16%	1% - 33%
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%
Turbinado	2		Sugar	sugar	10°L	44	2%	1% - 2%

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
Lallemand - Lalvin 71B -1122	2	Lallemand	Mead	High	High	100%	59°F	86°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Fermaid O	3	Other	Primary	16%	9% - 67%
Yeast Nutrient	2	Other	Primary	97%	94% - 100%