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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 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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