Fruit Beer - Fruit Beer (BJCP 2008)
Top 10 Fruit Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Fruit Smoothie IPA |
40 gal | 7.78% | 68.42 | 1.086 | 1.027 | All Grain | 9256 | |
| Cranberry Ale |
5.5 gal | 6.94% | 45.13 | 1.071 | 1.018 | All Grain | 5644 | |
| Miami "Weiss" - Kiwi Wheat Ale |
5 gal | 5.62% | 27.76 | 1.058 | 1.015 | extract | 5480 | |
| coconut vanilla bean wheat |
5 gal | 5.23% | 27.87 | 1.060 | 1.020 | All Grain | 5267 | |
| black currant sour de-lite |
11 L | 5.85% | 20 | 1.053 | 1.009 | All Grain | 3982 | |
| Fuzzy Sweet Cheeks Apricot Ale |
5.5 gal | 5.07% | 14.69 | 1.052 | 1.013 | All Grain | 3722 | |
| Watermelon Kolsch |
5 gal | 4.8% | 37.95 | 1.048 | 1.011 | All Grain | 3700 | |
| Fønky Farmhouse Ale |
25 L | 5.56% | 37.68 | 1.050 | 1.007 | All Grain | 3375 | |
| Goji berry pale ale |
5.5 gal | 6.6% | 99.1 | 1.063 | 1.013 | All Grain | 3311 | |
| Lemon Meringue Cream Ale |
5 gal | 5.35% | 39.63 | 1.054 | 1.014 | All Grain | 3093 |
Newest Fruit Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| cherry wheat |
20.8 L | 6.53% | 31.11 | 1.061 | 1.012 | extract | 10 | |
| Panty Dropper |
5.5 gal | 4.93% | 14.01 | 1.044 | 1.007 | All Grain | 13 | |
| Summer Watermelon Habanero Wheat |
5.5 gal | 5.77% | 24.34 | 1.053 | 1.009 | All Grain | 20 | |
| Sajka 1.0 |
1300 L | 4.51% | 13.71 | 1.041 | 1.007 | All Grain | 14 | |
| Strawberry Wheat |
5.5 gal | 4.93% | 77.65 | 1.049 | 1.011 | All Grain | 12 | |
| Génie au féminin |
20 L | 5.15% | 10.13 | 1.052 | 1.012 | All Grain | 26 | |
| Blueberry Wheat Ale |
5 gal | 5.29% | 19.68 | 1.058 | 1.018 | extract | 23 | |
| Honey Lime Amber |
4 gal | 5.27% | 17.23 | 1.051 | 1.010 | BIAB | 35 | |
| Peach Melody Ale |
17 gal | 4.02% | 29.56 | 1.041 | 1.010 | All Grain | 27 | |
| Shandy |
11 gal | 2.8% | 6.99 | 1.024 | 1.003 | All Grain | 26 |
Fermentables Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Pale 2-Row | 426 | US | Grain | base malt |
1.8°L
|
37 | 56% | 0% - 100% |
| American - White Wheat | 229 | American | Grain | base malt |
2.8°L
|
40 | 29% | 2% - 85% |
| Flaked Oats | 228 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 100% | |
| American - Pilsner | 163 | American | Grain | base malt |
1.8°L
|
37 | 49% | 1% - 91% |
| American - Wheat | 162 | American | Grain | base malt |
1.8°L
|
38 | 32% | 2% - 83% |
| Flaked Wheat | 145 | Adjunct | raw |
2°L
|
34 | 12% | 1% - 50% | |
| German - Pilsner | 145 | German | Grain | base malt |
1.6°L
|
38 | 55% | 1% - 100% |
| American - Carapils (Dextrine Malt) | 134 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 1% - 23% |
| German - Wheat Malt | 113 | German | Grain | base malt |
2°L
|
37 | 34% | 2% - 82% |
| Lactose (Milk Sugar) | 111 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 21% |
Hops Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 241 | 7 | 40% | 2% - 100% |
| Citra | 158 | 11 | 32% | 2% - 100% |
| Saaz | 134 | 3.5 | 49% | 9% - 100% |
| Magnum | 117 | 15 | 49% | 3% - 100% |
| Mosaic | 88 | 12.5 | 31% | 2% - 100% |
| Willamette | 88 | 4.5 | 56% | 5% - 100% |
| Amarillo | 79 | 8.6 | 31% | 4% - 100% |
| Centennial | 74 | 10 | 35% | 5% - 100% |
| Hallertau Mittelfruh | 61 | 3.75 | 60% | 13% - 100% |
| Domestic Hallertau | 54 | 3.9 | 58% | 13% - 100% |
Steeping Grains Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Carapils (Dextrine Malt) | 16 | American | Grain | crystal malt |
1.8°L
|
33 | 39% | 7% - 100% |
| US - Pale 2-Row | 13 | US | Grain | base malt |
1.8°L
|
37 | 49% | 3% - 100% |
| American - Caramel / Crystal 40L | 11 | American | Grain | crystal malt |
40°L
|
34 | 65% | 2% - 100% |
| American - White Wheat | 10 | American | Grain | base malt |
2.8°L
|
40 | 44% | 25% - 62% |
| Honey Malt | 10 | Grain | crystal malt |
25°L
|
37 | 48% | 7% - 100% | |
| American - Wheat | 7 | American | Grain | base malt |
1.8°L
|
38 | 47% | 5% - 100% |
| American - Caramel / Crystal 20L | 7 | American | Grain | crystal malt |
20°L
|
35 | 86% | 33% - 100% |
| Caramel / Crystal 60L | 7 | Grain | crystal malt |
60°L
|
34 | 82% | 25% - 100% | |
| American - Caramel / Crystal 10L | 6 | American | Grain | crystal malt |
10°L
|
35 | 52% | 14% - 100% |
| American - Caramel / Crystal 15L | 6 | American | Grain | crystal malt |
15°L
|
35 | 58% | 20% - 100% |
Yeasts Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 369 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 80 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Fermentis - Safale - English Ale Yeast S-04 | 78 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - American Ale 1056 | 60 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Lallemand - WildBrew Philly Sour | 52 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 50 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Wyeast - American Wheat 1010 | 44 | Wyeast | Wheat | 0.1 | Low | 76% | 58°F | 74°F |
| Danstar - Nottingham Ale Yeast | 31 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 27 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safale - German Ale Yeast K-97 | 26 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Other Ingredients Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 191 | Water Agt | Mash | 13% | 0% - 100% |
| Whirlfloc | 110 | Fining | Boil | 36% | 0% - 100% |
| Irish Moss | 103 | Water Agt | Boil | 36% | 0% - 100% |
| Lactic acid | 99 | Water Agt | Mash | 59% | 0% - 100% |
| Calcium Chloride (dihydrate) | 94 | Water Agt | Mash | 12% | 0% - 100% |
| Epsom Salt | 70 | Water Agt | Mash | 5% | 0% - 100% |
| Calcium Chloride (anhydrous) | 61 | Water Agt | Mash | 11% | 0% - 100% |
| Yeast Nutrient | 35 | Other | Boil | 19% | 0% - 98% |
| Chalk | 26 | Water Agt | Mash | 10% | 0% - 60% |
| Citric acid | 23 | Water Agt | Mash | 18% | 0% - 99% |
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