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	2223
Coconut-Key Lime Ale	5.5 gal	5.4%	21.45	1.052	1.011		All Grain	2010
Ginger Peach Saison	5.5 gal	6.06%	34.81	1.056	1.010		All Grain	1535
Date ale	10 L	2.96%	0	1.030	1.008		extract	1455
Vestre ingefærøl	55 L	5.39%	3.97	1.050	1.009		All Grain	1114
Duindoornbessen bier	17 L	5.94%	27.45	1.052	1.007		BIAB	1099
Harvest Apple Ale	5.5 gal	6.84%	22.65	1.074	1.022		All Grain	1074
Verboten Laze	5 gal	5.91%	19.88	1.058	1.013		All Grain	1031
American Pie	2 gal	3.32%	0	1.034	1.008		extract	846
Strawberry Basil Wheat	5 gal	5.83%	0	1.051	1.007		extract	754

Newest Fruit and Spice Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pumpkin Ale	5.5 gal	5.36%	32.74	1.053	1.012		All Grain	5
Pineapple milkshake IPA	83 L	5.74%	0	1.063	1.019		All Grain	13
Blueberry Crumble Sour/heffeweizen	36 gal	5.78%	0	1.059	1.014		All Grain	12
Pine time pineapple	165 gal	4.45%	10.07	1.045	1.011		All Grain	9
Fruit Tea Summer Ale	15.8 L	5.98%	56.38	1.057	1.011		All Grain	11
Yella Gose	23 L	6.65%	21.97	1.067	1.016		All Grain	42
Hibiscus Mango Blonde	3.5 gal	4.69%	50.4	1.047	1.011		BIAB	14
Susquehanna Brewing Co. Sunny Spot Shandy	5 gal	4%	8.73	1.039	1.008		BIAB	45
Sour Distancing - Mulberry & Cardamom Kettle Sour	28.5 L	6.13%	11.78	1.061	1.014		BIAB	154
Apple crisp Ale	5.5 gal	5.06%	24.24	1.042	1.004		Partial Mash	528

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	26	American	Grain	base malt	1.8°L	37	55%	4% - 95%
United Kingdom - Maris Otter Pale	14	United Kingdom	Grain	base malt	3.75°L	38	48%	5% - 80%
American - Carapils (Dextrine Malt)	10	American	Grain	crystal malt	1.8°L	33	8%	3% - 33%
American - White Wheat	9	American	Grain	base malt	2.8°L	40	29%	7% - 50%
German - Pilsner	9	German	Grain	base malt	1.6°L	38	59%	21% - 92%
Brown Sugar	9		Sugar	sugar	15°L	45	21%	3% - 100%
Lactose (Milk Sugar)	9		Sugar	sugar	1°L	41	7%	2% - 10%
Rice Hulls	8		Adjunct	other	0°L	0	6%	2% - 12%
American - Caramel / Crystal 120L	8	American	Grain	crystal malt	120°L	33	6%	1% - 19%
American - Caramel / Crystal 40L	8	American	Grain	crystal malt	40°L	34	6%	3% - 9%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	9	7	33%	14% - 50%
Northern Brewer	8	7.8	90%	17% - 100%
Styrian Goldings	7	5.5	51%	17% - 100%
Saaz	6	3.5	37%	9% - 67%
Centennial	6	10	55%	7% - 100%
Willamette	5	4.5	44%	29% - 60%
Citra	5	11	28%	7% - 80%
Nugget	5	14	42%	9% - 100%
Chinook	5	13	44%	20% - 93%
Simcoe	5	12.7	22%	6% - 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 10L	2	American	Grain	crystal malt	10°L	35	42%	33% - 50%
American - Roasted Barley	2	American	Grain	roasted malt	300°L	33	5%	4% - 6%
American - Chocolate	2	American	Grain	roasted malt	350°L	29	20%	17% - 24%
German - De-Husked Caraf III	1	German	Grain	roasted malt	470°L	32	17%	17% - 17%
American - Dark Chocolate	1	American	Grain	roasted malt	420°L	29	17%	17% - 17%
Flaked Barley	1		Adjunct	raw	2.2°L	32	83%	83% - 83%
Briess - Brewers Oat Flakes	1	American	Adjunct	other	2.5°L	32.2	13%	13% - 13%
Canadian - Honey Malt	1	Canadian	Grain	base malt	25°L	37	100%	100% - 100%
American - Caramel / Crystal 40L	1	American	Grain	crystal malt	40°L	34	13%	13% - 13%
German - Pale Wheat	1	German	Grain	base malt	1.5°L	39	48%	48% - 48%

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	17	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	11	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	7	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - French Saison 3711	6	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	3	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - London Ale III 1318	3	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - German Ale/ Kölsch Yeast WLP029	2	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Wyeast - London Ale 1028	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	2	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Imperial Yeast - A09 Pub	2	Imperial Yeast	Ale		Very High	69%	64°F	70°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	5	Water Agt	Mash	7%	0% - 33%
Whirlfloc	4	Water Agt	Boil	56%	12% - 100%
Irish Moss	4	Fining	Boil	21%	5% - 50%
Wyeast - Beer Nutrient	3	Other	Boil	73%	20% - 100%
Lactic acid	2	Water Agt	Sparge	37%	12% - 60%
Baking Soda	2	Water Agt	Boil	0%	0% - 0%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	0%	0% - 0%
Table Salt	2	Water Agt	Mash	4%	0% - 9%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	34%	0% - 67%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	0%	0% - 1%