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 | 11142 | |
| Cranberry Ale |
5.5 gal | 6.94% | 45.13 | 1.071 | 1.018 | All Grain | 7712 | |
| Miami "Weiss" - Kiwi Wheat Ale |
5 gal | 5.62% | 27.76 | 1.058 | 1.015 | extract | 6759 | |
| coconut vanilla bean wheat |
5 gal | 5.23% | 27.87 | 1.060 | 1.020 | All Grain | 6328 | |
| black currant sour de-lite |
11 L | 5.85% | 20 | 1.053 | 1.009 | All Grain | 6094 | |
| Watermelon Kolsch |
5 gal | 4.8% | 37.95 | 1.048 | 1.011 | All Grain | 4921 | |
| Pomegranate Wheat |
6 gal | 5.09% | 24.5 | 1.049 | 1.010 | All Grain | 4464 | |
| Lemon Meringue Cream Ale |
5 gal | 5.35% | 39.63 | 1.054 | 1.014 | All Grain | 4435 | |
| Fuzzy Sweet Cheeks Apricot Ale |
5.5 gal | 5.07% | 14.69 | 1.052 | 1.013 | All Grain | 4418 | |
| Goji berry pale ale |
5.5 gal | 6.6% | 99.1 | 1.063 | 1.013 | All Grain | 4155 |
Newest Fruit Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Sourish |
6 gal | 4.94% | 13.44 | 1.052 | 1.014 | BIAB | 5 | |
| Señora Lager |
20 L | 4.85% | 16.9 | 1.043 | 1.006 | All Grain | 11 | |
| Fruit Sour Frambuesa, Cereza, Paraiso |
10 L | 6.92% | 8.04 | 1.061 | 1.009 | All Grain | 10 | |
| Orange Dreamsicle |
11 gal | 5.49% | 12.42 | 1.051 | 1.009 | All Grain | 27 | |
| Berry Berry Nice |
21 L | 4.42% | 25.61 | 1.045 | 1.011 | All Grain | 29 | |
| Vbeer Light |
620 L | 3.36% | 15.24 | 1.039 | 1.013 | All Grain | 32 | |
| Pineapple Hazy Pale Ale |
3 gal | 5.49% | 21.9 | 1.052 | 1.010 | BIAB | 47 | |
| Blueberry vanilla II |
20 L | 5.85% | 10.35 | 1.072 | 1.028 | All Grain | 58 | |
| Funktional Raspberry Sour |
5.5 gal | 5.03% | 19.74 | 1.050 | 1.012 | BIAB | 67 | |
| NA Blackberry Milkshake IPA |
4.5 gal | 1.13% | 45.29 | 1.031 | 1.022 | BIAB | 30 |
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 | 434 | US | Grain | base malt |
1.8°L
|
37 | 56% | 0% - 100% |
| Flaked Oats | 262 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 100% | |
| American - White Wheat | 254 | American | Grain | base malt |
2.8°L
|
40 | 30% | 2% - 85% |
| American - Pilsner | 180 | American | Grain | base malt |
1.8°L
|
37 | 49% | 1% - 100% |
| American - Wheat | 172 | American | Grain | base malt |
1.8°L
|
38 | 31% | 2% - 83% |
| Flaked Wheat | 158 | Adjunct | raw |
2°L
|
34 | 11% | 1% - 50% | |
| German - Pilsner | 152 | German | Grain | base malt |
1.6°L
|
38 | 54% | 1% - 100% |
| American - Carapils (Dextrine Malt) | 150 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 0% - 23% |
| Lactose (Milk Sugar) | 129 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 21% | |
| German - Wheat Malt | 127 | German | Grain | base malt |
2°L
|
37 | 33% | 2% - 82% |
Hops Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 262 | 7 | 40% | 2% - 100% |
| Citra | 191 | 11 | 34% | 2% - 100% |
| Saaz | 152 | 3.5 | 51% | 9% - 100% |
| Magnum | 129 | 15 | 52% | 3% - 100% |
| Willamette | 102 | 4.5 | 56% | 5% - 100% |
| Mosaic | 100 | 12.5 | 32% | 2% - 100% |
| Amarillo | 96 | 10.4 | 31% | 4% - 100% |
| Centennial | 83 | 10 | 35% | 5% - 100% |
| Hallertau Mittelfruh | 75 | 3.75 | 59% | 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 10L | 7 | American | Grain | crystal malt |
10°L
|
35 | 59% | 14% - 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 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 | 433 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 89 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 85 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Lallemand - WildBrew Philly Sour | 70 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - American Ale 1056 | 61 | 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 |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 28 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
Other Ingredients Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 215 | Water Agt | Mash | 13% | 0% - 100% |
| Whirlfloc | 131 | Water Agt | Boil | 36% | 0% - 100% |
| Lactic acid | 128 | Water Agt | Mash | 60% | 0% - 100% |
| Calcium Chloride (dihydrate) | 123 | Water Agt | Mash | 10% | 0% - 100% |
| Irish Moss | 118 | Fining | Mash | 36% | 0% - 100% |
| Epsom Salt | 90 | Water Agt | Boil | 6% | 0% - 100% |
| Calcium Chloride (anhydrous) | 72 | Water Agt | Mash | 13% | 0% - 100% |
| Yeast Nutrient | 46 | Other | Primary | 17% | 0% - 100% |
| Baking Soda | 28 | Water Agt | Mash | 10% | 0% - 57% |
| Phosphoric acid | 27 | Other | Mash | 65% | 0% - 100% |
Photos
