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	1723
Date ale	10 L	2.96%	0	1.030	1.008		extract	1102
Ginger Peach Saison	5.5 gal	6.06%	34.81	1.056	1.010		All Grain	1071
Duindoornbessen bier	17 L	5.94%	27.45	1.052	1.007		BIAB	927
Coconut-Key Lime Ale	5.5 gal	5.4%	21.45	1.052	1.011		All Grain	920
Vestre ingefærøl	55 L	5.39%	3.97	1.050	1.009		All Grain	874
Verboten Laze	5 gal	5.91%	19.88	1.058	1.013		All Grain	842
Harvest Apple Ale	5.5 gal	6.84%	22.65	1.074	1.022		All Grain	770
American Pie	2 gal	3.32%	0	1.034	1.008		extract	688
pumpkin stout	5 gal	7.8%	24.06	1.078	1.018		All Grain	575

Newest Fruit and Spice Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Raspberry wheat beer	23 L	5.85%	20.24	1.052	1.007		All Grain	24
Pumped Up Pumpkin	5 gal	8.24%	34.32	1.076	1.013		All Grain	45
Jalapeño Saison	5.5 gal	6.46%	28.83	1.064	1.015		All Grain	45
Better Brewing Blueberry Wheat Ale	5.5 gal	6.28%	34.01	1.066	1.018		All Grain	21
July is for Rubies	5.25 gal	4.49%	29.8	1.048	1.014		BIAB	36
Rosemary's Baby	5 gal	5.24%	0	1.053	1.013		All Grain	28
Tepache Sol	6 gal	7.25%	11.67	1.070	1.015		All Grain	37
Shallow Abyss Ginger Oatmeal Ale	5 L	6.81%	0	1.057	1.005		All Grain	35
Orange Golden	1 gal	5.95%	172.07	1.056	1.011		extract	70
Cranberry Clamor Gruit Ale	5 gal	5.09%	0	1.052	1.013		extract	50

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	24	American	Grain	base malt	1.8°L	37	58%	21% - 95%
United Kingdom - Maris Otter Pale	11	United Kingdom	Grain	base malt	3.75°L	38	45%	5% - 68%
Brown Sugar	10		Sugar	sugar	15°L	45	22%	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%
Flaked Oats	8		Adjunct	raw	2.2°L	33	24%	2% - 100%
American - Caramel / Crystal 40L	7	American	Grain	crystal malt	40°L	34	6%	3% - 9%
German - Carapils	6	German	Grain	crystal malt	1.3°L	35	6%	2% - 11%
Flaked Wheat	6		Adjunct	raw	2°L	34	11%	4% - 21%
Pumpkin (fresh)	6		Fruit	fruit	0°L	1	27%	16% - 38%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Styrian Goldings	7	5.5	51%	17% - 100%
Cascade	7	7	33%	14% - 50%
Saaz	6	3.5	37%	9% - 67%
Willamette	6	4.5	43%	29% - 60%
Northern Brewer	6	7.8	86%	17% - 100%
Chinook	5	13	44%	20% - 93%
Nugget	5	14	42%	9% - 100%
Centennial	5	10	53%	7% - 100%
Magnum	4	15	52%	7% - 100%
Simcoe	3	12.7	27%	13% - 38%

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%
Flaked Barley	1		Adjunct	raw	2.2°L	32	83%	83% - 83%
American - Caramel / Crystal 60L	1	American	Grain	crystal malt	60°L	34	12%	12% - 12%
German - De-Husked Caraf III	1	German	Grain	roasted malt	470°L	32	17%	17% - 17%
Flaked Oats	1		Adjunct	raw	2.2°L	33	47%	47% - 47%
American - Carapils (Dextrine Malt)	1	American	Grain	crystal malt	1.8°L	33	50%	50% - 50%
Orange	1		Fruit	fruit	0°L	4.1	29%	29% - 29%
Torrified Wheat	1		Adjunct	raw	2°L	36	67%	67% - 67%
American - Chocolate	1	American	Grain	roasted malt	350°L	29	24%	24% - 24%
American - Aromatic Malt	1	American	Grain	base malt	20°L	35	71%	71% - 71%

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

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05	15	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Fermentis / Safale - Safale - English Ale Yeast S-04	8	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	5	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis / Safale - 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 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 - Trappist Ale Yeast WLP500	1	White Labs	Ale	High	Med-Low	77.5%	65°F	72°F
Omega Yeast Labs - British Ale I OYL-006	1	Omega Yeast Labs	British Ales	0.1	Medium High	75%	64°F	72°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	Water Agt	Boil	71%	18% - 100%
Calcium Chloride	2	Water Agt	Mash	34%	0% - 67%
Gypsum	2	Water Agt	Mash	17%	0% - 33%
Table Salt	1	Water Agt	Mash	0%	0% - 0%
Epsom Salt	1	Water Agt	Mash	0%	0% - 0%
Magnesium Chloride	1	Water Agt	Mash	0%	0% - 0%
Chalk	1	Water Agt	Mash	0%	0% - 0%

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