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Fruit Beer - Fruit and Spice Beer

BJCP Style Guide

Top 10 Fruit and Spice Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Finger a Ginger Ale
5.4 gal 4.99% 41.35 1.041 1.003
All Grain 1870
Date ale
10 L 2.96% 0 1.030 1.008
extract 1238
Coconut-Key Lime Ale
5.5 gal 5.4% 21.45 1.052 1.011
All Grain 1209
Ginger Peach Saison
5.5 gal 6.06% 34.81 1.056 1.010
All Grain 1188
Duindoornbessen bier
17 L 5.94% 27.45 1.052 1.007
BIAB 977
Vestre ingefærøl
55 L 5.39% 3.97 1.050 1.009
All Grain 946
Verboten Laze
5 gal 5.91% 19.88 1.058 1.013
All Grain 901
Harvest Apple Ale
5.5 gal 6.84% 22.65 1.074 1.022
All Grain 872
American Pie
2 gal 3.32% 0 1.034 1.008
extract 734
pumpkin stout
5 gal 7.8% 24.06 1.078 1.018
All Grain 628

Newest Fruit and Spice Beer Recipes

Title Size ABV IBU OG FG Color Method Views
It's The Great Pumpkin, Charlie Brown
5.5 gal 5.72% 18.89 1.054 1.011
All Grain 8
Jack II: Jack's Revenge
5 gal 8.19% 57.59 1.078 1.016
extract 11
Lynch Bros. Pumpkin 1
5.3 gal 7.09% 18.93 1.067 1.013
BIAB 14
Pumpkin amber mr beer
2.25 gal 5.99% 0 1.062 1.017
extract 36
Pumpkin Pie Ale
5 gal 6.49% 11.09 1.067 1.017
All Grain 84
Cranberry Stuffing
5 gal 5.46% 0 1.055 1.013
extract 37
Pumpkin Ale
5.25 gal 4.82% 19.06 1.050 1.014
All Grain 26
Peach saison
5 gal 4.52% 23.5 1.037 1.003
extract 47
Awesome Recipe
5 gal 4.29% 17.61 1.043 1.010
All Grain 27
the little ginger
60 L 4.1% 11.38 1.040 1.009
All Grain 36

Fermentables Used In Fruit and Spice Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 25 American Grain base malt 1.8°L
37 57% 21% - 95%
United Kingdom - Maris Otter Pale 12 United Kingdom Grain base malt 3.75°L
38 48% 5% - 80%
Brown Sugar 10 Sugar sugar 15°L
45 20% 3% - 100%
American - Carapils (Dextrine Malt) 10 American Grain crystal malt 1.8°L
33 8% 2% - 33%
American - White Wheat 9 American Grain base malt 2.8°L
40 29% 7% - 50%
American - Caramel / Crystal 40L 8 American Grain crystal malt 40°L
34 6% 3% - 9%
American - Aromatic Malt 7 American Grain base malt 20°L
35 10% 5% - 15%
German - Pilsner 7 German Grain base malt 1.6°L
38 63% 31% - 92%
Flaked Oats 7 Adjunct raw 2.2°L
33 22% 2% - 100%
American - Caramel / Crystal 120L 7 American Grain crystal malt 120°L
33 6% 1% - 19%

Hops Used In Fruit and Spice Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Willamette 7 4.5 41% 29% - 60%
Cascade 7 7 33% 14% - 50%
Styrian Goldings 7 5.5 51% 17% - 100%
Saaz 6 3.5 37% 9% - 67%
Nugget 6 14 40% 9% - 100%
Northern Brewer 6 7.8 86% 17% - 100%
Chinook 5 13 44% 20% - 93%
Centennial 5 10 53% 7% - 100%
East Kent Goldings 5 5 58% 20% - 100%
Simcoe 4 12.7 26% 13% - 40%

Steeping Grains Used In Fruit and Spice Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 60L 2 American Grain crystal malt 60°L
34 23% 12% - 33%
Briess - Brewers Torrified Wheat 2 American Grain base malt 1.5°L
35 39% 12% - 67%
American - Caramel / Crystal 10L 2 American Grain crystal malt 10°L
35 42% 33% - 50%
Flaked Barley 1 Adjunct raw 2.2°L
32 83% 83% - 83%
Orange 1 Fruit fruit 0°L
4.1 29% 29% - 29%
German - Carafa I 1 German Grain roasted malt 340°L
32 12% 12% - 12%
Flaked Oats 1 Adjunct raw 2.2°L
33 47% 47% - 47%
Briess - Barley, Flaked 1 American Grain base malt 1.4°L
32.2 24% 24% - 24%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 50% 50% - 50%
German - Carafa III 1 German Grain roasted malt 535°L
32 5% 5% - 5%

Yeasts Used In Fruit and Spice Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 16 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 10 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - French Saison 3711 6 Wyeast Ale 0.12 Low 80% 65°F 77°F
White Labs - California Ale Yeast WLP001 6 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 3 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
White Labs - English Ale Yeast WLP002 2 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale III 1318 2 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - London Ale 1028 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Imperial Yeast - A09 Pub 2 Imperial Yeast Ale Very High 69% 64°F 70°F
White Labs - Belgian Saison II Yeast WLP566 1 White Labs Ale Medium Medium 81.5% 68°F 78°F

Other Ingredients Used In Fruit and Spice Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 4 Fining Boil 21% 5% - 50%
Whirlfloc 3 Fining Boil 71% 18% - 100%
Gypsum 2 Water Agt Mash 17% 0% - 33%
Lactic acid 2 Water Agt Mash 37% 12% - 60%
Calcium Chloride (dihydrate) 2 Water Agt Mash 34% 0% - 67%
Baking Soda 1 Water Agt Mash 0% 0% - 0%
Calcium Chloride (dihydrate) 1 Water Agt Mash 1% 1% - 1%
Magnesium Chloride 1 Water Agt Mash 0% 0% - 0%
Calcium Chloride (anhydrous) 1 Water Agt Mash 0% 0% - 0%
Epsom Salt 1 Water Agt Mash 0% 0% - 0%

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