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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 2337
Ginger Peach Saison
5.5 gal 6.06% 34.81 1.056 1.010
All Grain 1687
Date ale
10 L 2.96% 0 1.030 1.008
extract 1545
Harvest Apple Ale
5.5 gal 6.84% 22.65 1.074 1.022
All Grain 1200
Vestre ingefærøl
55 L 5.39% 3.97 1.050 1.009
All Grain 1165
Duindoornbessen bier
17 L 5.94% 27.45 1.052 1.007
BIAB 1151
Verboten Laze
5 gal 5.91% 19.88 1.058 1.013
All Grain 1081
American Pie
2 gal 3.32% 0 1.034 1.008
extract 904
Strawberry Basil Wheat
5 gal 5.83% 0 1.051 1.007
extract 856
pumpkin stout
5 gal 7.8% 24.06 1.078 1.018
All Grain 790

Newest Fruit and Spice Beer Recipes

Title Size ABV IBU OG FG Color Method Views
AG#65 GH Spiced Coriander & Lime
12.5 L 4.41% 48.31 1.044 1.011
BIAB 44
Lunar Shock
5.5 gal 6.7% 14.75 1.062 1.011
All Grain 15
Great Pumpkin Charlie Brown
5 gal 6.45% 44.78 1.066 1.017
All Grain 26
Pavlova Party Pale
20 L 5.02% 32.47 1.058 1.020
All Grain 24
Cool Runnings
5.5 gal 16.22% 0 1.152 1.028
Partial Mash 34
Pumpkin Stout
12 gal 6.21% 31.27 1.066 1.019
All Grain 22
Pumpkin Beer
10 L 4.71% 24.03 1.051 1.015
All Grain 19
Pumpkin Panda
5 gal 5.98% 42.57 1.061 1.015
extract 36
Anneli Sauer
13 L 4.52% 18.94 1.044 1.009
BIAB 12
Pumpkin Ale
5.5 gal 5.12% 32.74 1.053 1.014
All Grain 25

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 23 Grain base malt 1.8°L
37 55% 21% - 95%
United Kingdom - Maris Otter Pale 10 United Kingdom Grain base malt 3.75°L
38 49% 5% - 80%
American - White Wheat 9 American Grain base malt 2.8°L
40 29% 7% - 50%
American - Caramel / Crystal 40L 9 American Grain crystal malt 40°L
34 6% 3% - 9%
American - Carapils (Dextrine Malt) 9 American Grain crystal malt 1.8°L
33 9% 3% - 33%
Brown Sugar 8 Sugar sugar 15°L
45 22% 3% - 100%
American - Caramel / Crystal 120L 7 American Grain crystal malt 120°L
33 6% 1% - 19%
Flaked Wheat 7 Adjunct raw 2°L
34 10% 4% - 21%
Lactose (Milk Sugar) 7 Sugar sugar 1°L
41 7% 2% - 10%
Munich - Light 10L 7 Grain specialty malt 10°L
33 17% 5% - 61%

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%
Northern Brewer 6 7.8 86% 17% - 100%
East Kent Goldings 5 5 58% 20% - 100%
Nugget 5 14 42% 9% - 100%
Centennial 5 10 48% 7% - 100%
Magnum 4 15 64% 7% - 100%
Chinook 4 13 47% 20% - 93%
Willamette 4 4.5 49% 35% - 60%

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%

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 16 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 7 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 - Safbrew - Wheat Beer Yeast WB-06 3 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Imperial Yeast - A09 Pub 2 Imperial Yeast Ale Very High 69% 64°F 70°F
Wyeast - London Ale III 1318 2 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - London Ale 1028 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Fruit and Spice Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 4 Water Agt 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%

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