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Cider or Perry - Other Specialty Cider or Perry (BJCP 2008)




Top 10 Other Specialty Cider or Perry (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Oat Graff Experiment #2
5.5 gal 5.59% 1.27 1.043 1.000
All Grain 2521
Shue's Brews Graff
5 gal 1.82% 0 1.018 1.005
extract 1888
graff v1
5 gal 5.62% 7.47 1.059 1.017
extract 1871
Smoked Graf (beer base)
2.5 gal 8.66% 26.79 1.088 1.022
All Grain 1771
Double Graf w/ Honey (beer base)
2.5 gal 12.87% 24.16 1.128 1.030
All Grain 1587
Graff
5.5 gal 1.62% 27.18 1.016 1.004
extract 1481
Brett Brux Cider
2 gal 7.01% 0 1.056 1.002
extract 1407
Sol oriens spei .2
6 gal 11.06% 0 1.094 1.009
All Grain 1339
La ManzArcangel
5 gal 12.67% 0 1.127 1.030
extract 1303
Ginger Lemongrass Appel Juice Cider "GLAJC"
25 L 5.42% 10.9 1.044 1.003
extract 1205

Newest Other Specialty Cider or Perry (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Hoppin Cider
6 gal 6.03% 0 1.047 1.002
extract 174
Berry cider
19 L 6.85% 0 1.062 1.010
extract 412
Crystal Clear Ginger Beer
3.5 gal 7.73% 0 1.059 1.000
extract 56
misc stat testing
232 gal 2.94% 0 1.030 1.007
extract 53
Hoppin' Cider
1.75 gal 4.46% 0 1.036 1.002
extract 160
Corn mash
5.5 gal 6.1% 0 1.057 1.010
All Grain 83
Citra Grapefruit Graf
5 gal 5.23% 15.29 1.049 1.009
BIAB 103
Malted cider
3 gal 5.09% 0 1.050 1.011
Partial Mash 95
2022 cider buy rosealare
5 gal 4.48% 0 1.044 1.010
BIAB 131
Apple Hooch
7 gal 6.59% 0 1.053 1.003
extract 140

Fermentables Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Cane Sugar 29 Sugar sugar 0°L
46 44% 1% - 100%
Brown Sugar 15 Sugar sugar 15°L
45 35% 1% - 100%
Apple 14 Fruit fruit 0°L
5.6 88% 63% - 100%
US - Apple juice 14 US Fruit juice 1°L
5.8 87% 44% - 100%
Dry Malt Extract - Light 12 Dry Extract extract 4°L
42 42% 2% - 100%
Honey 10 Sugar honey 2°L
35 17% 1% - 42%
Corn Sugar - Dextrose 9 Sugar sugar 0.5°L
42 48% 1% - 100%
Dry Malt Extract - Amber 7 Dry Extract extract 10°L
42 22% 2% - 50%
Maltodextrin 5 Sugar sugar 0°L
39 23% 2% - 100%
Caramel / Crystal 60L 4 Grain crystal malt 60°L
34 5% 0% - 16%

Hops Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 9 7 60% 25% - 100%
Centennial 4 10 63% 25% - 100%
Citra 4 11 73% 40% - 100%
Fuggles 4 4.5 32% 20% - 50%
Amarillo 3 8.6 50% 25% - 100%
East Kent Goldings 3 5 80% 40% - 100%
Mosaic 3 12.5 58% 50% - 75%
Saaz 2 3.5 52% 3% - 100%

Steeping Grains Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Torrified Wheat 5 Adjunct raw 2°L
36 14% 11% - 20%
Caramel / Crystal 60L 5 Grain crystal malt 60°L
34 75% 50% - 89%
American - Caramel / Crystal 120L 4 American Grain crystal malt 120°L
33 64% 33% - 100%

Yeasts Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 9 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 9 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Champagne Yeast WLP715 6 White Labs Champagne 0.17 Low 90% 70°F 75°F
Mangrove Jack - Craft Series Cider Yeast 6 Mangrove Jack Cider n/a High 78% 64°F 75°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Mangrove Jack - French Saison Ale M29 3 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Lallemand - LALBREW┬« VOSS KVEIK ALE YEAST 3 Lallemand Ales High High 80% 77°F 104°F
White Labs - English Cider Yeast WLP775 2 White Labs Wine Med-High Medium 90% 68°F 75°F
Danstar - Belle Saison Yeast 2 Danstar Ale High Low 80% 63°F 75°F
Lallemand - Belle Saison 2 Lallemand Ales High Low 90% 59°F 95°F

Other Ingredients Used In Other Specialty Cider or Perry (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Yeast Nutrient 5 Other Mash 45% 0% - 100%
Gypsum 4 Water Agt Mash 0% 0% - 0%
Lactic acid 4 Water Agt Mash 91% 65% - 100%
Whirlfloc 4 Water Agt Boil 46% 3% - 100%
Wyeast - Beer Nutrient 2 Water Agt Primary 99% 97% - 100%
Calcium Chloride (anhydrous) 2 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 2 Water Agt Mash 0% 0% - 0%
Campden Tablets 2 Water Agt Other 45% 7% - 83%
Cinnamon stick 2 Spice Boil 15% 14% - 15%
White Labs - Clarity Ferm WLN4000 2 Fining Primary 1% 0% - 1%

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