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	2114
Coconut-Key Lime Ale	5.5 gal	5.4%	21.45	1.052	1.011		All Grain	1770
Ginger Peach Saison	5.5 gal	6.06%	34.81	1.056	1.010		All Grain	1418
Date ale	10 L	2.96%	0	1.030	1.008		extract	1390
Vestre ingefærøl	55 L	5.39%	3.97	1.050	1.009		All Grain	1075
Duindoornbessen bier	17 L	5.94%	27.45	1.052	1.007		BIAB	1066
Harvest Apple Ale	5.5 gal	6.84%	22.65	1.074	1.022		All Grain	1029
Verboten Laze	5 gal	5.91%	19.88	1.058	1.013		All Grain	1003
American Pie	2 gal	3.32%	0	1.034	1.008		extract	823
pumpkin stout	5 gal	7.8%	24.06	1.078	1.018		All Grain	707

Newest Fruit and Spice Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Susquehanna Brewing Co. Sunny Spot Shandy	5 gal	4%	8.73	1.039	1.008		BIAB	23
Mulberry & Cardamom Kettle Sour	26.5 L	6.59%	12.67	1.065	1.015		BIAB	90
Kuningattaren Tuutit vol 4	24 L	5.61%	70.25	1.053	1.011		All Grain	29
20-02 Ginger Bearman (Ginger Ale)	2 gal	6.64%	0	1.051	1.000		extract	13
Belgium Pineapple	15 L	11.01%	5.03	1.113	1.029		Partial Mash	42
Kingleberry Graff	5.5 gal	7.75%	5.35	1.066	1.007		extract	47
Huckleberry Pie Ale	5.5 gal	6.04%	26.7	1.057	1.011		BIAB	48
Achromatic Christmas Stout	3 gal	12.4%	67.94	1.106	1.022		extract	82
It's The Great Pumpkin, Charlie Brown	5.5 gal	5.72%	18.89	1.054	1.011		All Grain	91
Pumpkin amber mr beer	2.25 gal	5.99%	0	1.062	1.017		extract	104

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	13	United Kingdom	Grain	base malt	3.75°L	38	49%	5% - 80%
American - Carapils (Dextrine Malt)	10	American	Grain	crystal malt	1.8°L	33	8%	2% - 33%
Brown Sugar	9		Sugar	sugar	15°L	45	21%	3% - 100%
American - White Wheat	9	American	Grain	base malt	2.8°L	40	29%	7% - 50%
German - Pilsner	8	German	Grain	base malt	1.6°L	38	59%	21% - 92%
American - Caramel / Crystal 40L	8	American	Grain	crystal malt	40°L	34	6%	3% - 9%
Flaked Wheat	7		Adjunct	raw	2°L	34	10%	4% - 21%
American - Aromatic Malt	7	American	Grain	base malt	20°L	35	10%	5% - 15%
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
Centennial	7	10	49%	7% - 100%
Northern Brewer	7	7.8	88%	17% - 100%
Cascade	7	7	33%	14% - 50%
Styrian Goldings	7	5.5	51%	17% - 100%
Magnum	6	15	68%	7% - 100%
Saaz	6	3.5	37%	9% - 67%
Willamette	6	4.5	43%	29% - 60%
Chinook	5	13	44%	20% - 93%
Nugget	5	14	42%	9% - 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 - 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%
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%
German - Chocolate Rye	1	German	Grain	roasted malt	240°L	31	17%	17% - 17%
American - Caramel / Crystal 40L	1	American	Grain	crystal malt	40°L	34	13%	13% - 13%
Briess - Barley, Flaked	1	American	Adjunct	other	1.4°L	32.2	24%	24% - 24%
Flaked Oats	1		Adjunct	raw	2.2°L	33	47%	47% - 47%
German - De-Husked Caraf III	1	German	Grain	roasted malt	470°L	32	17%	17% - 17%
American - Caramel / Crystal 60L	1	American	Grain	crystal malt	60°L	34	12%	12% - 12%

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	18	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	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 1028	3	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
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
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
Whirlfloc	4	Fining	Boil	56%	12% - 100%
Irish Moss	4	Fining	Boil	21%	5% - 50%
Gypsum	3	Water Agt	Mash	11%	0% - 33%
Baking Soda	2	Water Agt	Boil	0%	0% - 0%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	0%	0% - 0%
Lactic acid	2	Water Agt	Mash	37%	12% - 60%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	34%	0% - 67%
Wyeast - Beer Nutrient	2	Water Agt	Boil	60%	20% - 100%
Epsom Salt	1	Water Agt	Mash	0%	0% - 0%
Chalk	1	Water Agt	Mash	0%	0% - 0%

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