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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 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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