Style: Common Cider
All StylesStyle Profile based on 126 recipes
BU:GU
0.01
Hops
2.9 g/L
Mash pH
5.20
Dry Hop
1.1 g/L
Common Additions
- 79% Pale (100%)
% of Common Cider recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Dry Hop 1.26 g/L
Dry-Hop Rate by Year
g/L · median with IQR range
2020 1.33 g/L
2023 1.26 g/L
dated Common Cider recipes with at least one dry-hop addition
Common Fermentables
- 39% US - Apple juice
- 19% Apple
- 16% Brown Sugar
- 11% Cane Sugar
- 9% Corn Sugar - Dextrose
- 7% Honey
Colour = malt category · bar = % of recipes
Common Yeasts
- 10% SafAle English Ale (S-04) Fermentis
- 7% Safale American (US-05) Fermentis
- 5% Mangrove Jack Craft Series Cider Yeast
- 5% English Ale Yeast (WLP002) White Labs
- 4% Cider (4766) Wyeast Labs
- 3% M02 Cider Yeast
- 3% Lalvin EC-1118 (EC-1118) Lallemand - Lalvin
- 3% Red Star Premier Blanc Yeast
- 2% LalBrew Nottingham Lallemand
- 2% Nottingham Ale Yeast (WLP039) White Labs
% of Common Cider recipes using each strain
Typical Water Profile
- 34 ppm Ca²⁺
- 5 ppm Mg²⁺
- 27 ppm Na⁺
- 39 ppm Cl⁻
- 41 ppm SO₄²⁻
- 73 ppm HCO₃⁻
median across recipes with a declared water profile