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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 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%
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