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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