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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 2582
Ginger Peach Saison
5.5 gal 6.06% 34.81 1.056 1.010
All Grain 1917
Date ale
10 L 2.96% 0 1.030 1.008
extract 1744
Harvest Apple Ale
5.5 gal 6.84% 22.65 1.074 1.022
All Grain 1509
Vestre ingefærøl
55 L 5.39% 3.97 1.050 1.009
All Grain 1388
Duindoornbessen bier
17 L 5.94% 27.45 1.052 1.007
BIAB 1343
Verboten Laze
5 gal 5.91% 19.88 1.058 1.013
All Grain 1295
Strawberry Basil Wheat
5 gal 5.83% 0 1.051 1.007
extract 1139
American Pie
2 gal 3.32% 0 1.034 1.008
extract 1100
pumpkin stout
5 gal 7.8% 24.06 1.078 1.018
All Grain 996

Newest Fruit and Spice Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Hey Good
5.5 gal 5.09% 20.94 1.052 1.013
All Grain 46
Pumpkin Cream Ale
5.5 gal 4.31% 23.23 1.053 1.020
All Grain 61
Jakubova morušová dúška
12.55 L 7.1% 31.08 1.069 1.015
All Grain 73
Luchos Raspberry Honey Wheat Ale
40 L 4.88% 21.26 1.046 1.009
All Grain 70
Pumpkin Patch Kid
5.5 gal 7.6% 0 1.079 1.021
All Grain 105
Twisted Gourd 2
11 gal 8.79% 26.49 1.089 1.022
All Grain 70
Pumpkin Ale
5.5 gal 6.02% 48.23 1.060 1.014
All Grain 96
The Pump King's Monster Mash
5 gal 5.04% 25.97 1.047 1.009
Partial Mash 140
Additions for Apple Brown Bell
2.5 gal 7.82% 56.52 1.083 1.024
All Grain 118
88. HBF - Chocolate Raspberry Porter
21 L 6.89% 20.48 1.072 1.019
All Grain 158

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 26 Grain base malt 1.8°L
37 52% 4% - 95%
United Kingdom - Maris Otter Pale 13 United Kingdom Grain base malt 3.75°L
38 53% 5% - 81%
American - Carapils (Dextrine Malt) 11 American Grain crystal malt 1.8°L
33 8% 3% - 33%
Flaked Wheat 10 Adjunct raw 2°L
34 10% 4% - 21%
American - White Wheat 10 American Grain base malt 2.8°L
40 30% 7% - 50%
Lactose (Milk Sugar) 9 Sugar sugar 1°L
41 7% 2% - 10%
Brown Sugar 8 Sugar sugar 15°L
45 22% 3% - 100%
Rice Hulls 8 Adjunct other 0°L
0 5% 2% - 9%
Flaked Oats 8 Adjunct raw 2.2°L
33 21% 6% - 100%
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 41% 14% - 100%
Northern Brewer 7 7.8 88% 17% - 100%
Styrian Goldings 7 5.5 51% 17% - 100%
Centennial 6 10 55% 7% - 100%
Saaz 6 3.5 37% 9% - 67%
Chinook 5 13 44% 20% - 93%
Willamette 5 4.5 44% 29% - 60%
Fuggles 5 4.5 67% 38% - 100%
Magnum 5 15 58% 7% - 100%
East Kent Goldings 5 5 58% 20% - 100%

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 25% 17% - 33%
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%

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 20 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 10 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 6 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 1028 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - London Ale III 1318 2 Wyeast Ale 0.1 High 73% 64°F 74°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 5 Water Agt Boil 52% 8% - 100%
Baking Soda 4 Water Agt Boil 1% 0% - 2%
Irish Moss 4 Fining Boil 21% 5% - 50%
Lactic acid 3 Water Agt Mash 42% 12% - 60%
Calcium Chloride (dihydrate) 3 Water Agt Mash 5% 1% - 9%
Wyeast - Beer Nutrient 3 Water Agt Boil 40% 1% - 100%
Coriander Seed 2 Spice Boil 2% 1% - 2%
Calcium Chloride (dihydrate) 2 Water Agt Mash 34% 0% - 67%
Chalk 2 Water Agt Mash 0% 0% - 0%

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