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	10497
Cranberry Ale	5.5 gal	6.94%	45.13	1.071	1.018		All Grain	6925
Miami "Weiss" - Kiwi Wheat Ale	5 gal	5.62%	27.76	1.058	1.015		extract	6466
coconut vanilla bean wheat	5 gal	5.23%	27.87	1.060	1.020		All Grain	5964
black currant sour de-lite	11 L	5.85%	20	1.053	1.009		All Grain	5358
Watermelon Kolsch	5 gal	4.8%	37.95	1.048	1.011		All Grain	4568
Fuzzy Sweet Cheeks Apricot Ale	5.5 gal	5.07%	14.69	1.052	1.013		All Grain	4189
Lemon Meringue Cream Ale	5 gal	5.35%	39.63	1.054	1.014		All Grain	4010
Fønky Farmhouse Ale	25 L	5.56%	37.68	1.050	1.007		All Grain	3919
Goji berry pale ale	5.5 gal	6.6%	99.1	1.063	1.013		All Grain	3899

Newest Fruit Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
xpa	350 L	6.94%	31.66	1.070	1.017		All Grain	8
Pumpkin Ale	5 gal	6.19%	18.57	1.058	1.011		All Grain	19
Terry's Chocolate Porter	65 L	4.77%	13.83	1.045	1.009		All Grain	19
Tamarindipa Catía	30 L	5.51%	29.07	1.055	1.013		All Grain	29
Blackberry Wheat Ale	5.5 gal	7.05%	77.3	1.066	1.013		All Grain	25
El Campito 2025	50 L	7.44%	6.8	1.072	1.015		All Grain	24
Awesome Recipe	80 L	6.05%	10.41	1.054	1.008		All Grain	20
Chocolate Cherry Beer(Duchesse)	1 gal	6.04%	8.06	1.057	1.011		BIAB	43
Ginger Pear Ale	5.5 gal	4.47%	14.04	1.045	1.011		All Grain	34
Raspberry Whitbier	5 gal	6.34%	23.47	1.064	1.015		BIAB	43

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	432	US	Grain	base malt	1.8°L	37	56%	0% - 100%
Flaked Oats	255		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - White Wheat	249	American	Grain	base malt	2.8°L	40	30%	2% - 85%
American - Pilsner	175	American	Grain	base malt	1.8°L	37	49%	1% - 100%
American - Wheat	169	American	Grain	base malt	1.8°L	38	31%	2% - 83%
Flaked Wheat	157		Adjunct	raw	2°L	34	11%	1% - 50%
German - Pilsner	150	German	Grain	base malt	1.6°L	38	54%	1% - 100%
American - Carapils (Dextrine Malt)	146	American	Grain	crystal malt	1.8°L	33	6%	0% - 23%
German - Wheat Malt	125	German	Grain	base malt	2°L	37	34%	2% - 82%
Lactose (Milk Sugar)	122		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	255	7	40%	2% - 100%
Citra	179	11	33%	2% - 100%
Saaz	145	3.5	50%	9% - 100%
Magnum	125	15	51%	3% - 100%
Mosaic	97	12.5	32%	2% - 100%
Amarillo	95	10.4	32%	4% - 100%
Willamette	95	4.5	56%	5% - 100%
Centennial	81	10	34%	5% - 100%
Hallertau Mittelfruh	73	3.75	60%	7% - 100%
Domestic Hallertau	62	3.9	59%	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)	17	American	Grain	crystal malt	1.8°L	33	40%	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	410	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	85	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	84	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Lallemand - WildBrew Philly Sour	63	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Wyeast - American Ale 1056	60	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	52	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
Fermentis - Safbrew - Specialty Ale Yeast T-58	31	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Danstar - Nottingham Ale Yeast	31	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - German Ale Yeast K-97	27	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	204	Water Agt	Mash	13%	0% - 100%
Whirlfloc	122	Fining	Boil	36%	0% - 100%
Lactic acid	116	Water Agt	Mash	58%	0% - 100%
Irish Moss	113	Fining	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	110	Water Agt	Mash	11%	0% - 100%
Epsom Salt	80	Water Agt	Mash	6%	0% - 100%
Calcium Chloride (anhydrous)	66	Water Agt	Mash	13%	0% - 100%
Yeast Nutrient	39	Other	Whirlpool	17%	0% - 98%
Baking Soda	25	Water Agt	Mash	11%	0% - 57%
Chalk	25	Water Agt	Mash	12%	0% - 60%

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