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	10996
Cranberry Ale	5.5 gal	6.94%	45.13	1.071	1.018		All Grain	7575
Miami "Weiss" - Kiwi Wheat Ale	5 gal	5.62%	27.76	1.058	1.015		extract	6688
coconut vanilla bean wheat	5 gal	5.23%	27.87	1.060	1.020		All Grain	6244
black currant sour de-lite	11 L	5.85%	20	1.053	1.009		All Grain	5875
Watermelon Kolsch	5 gal	4.8%	37.95	1.048	1.011		All Grain	4836
Pomegranate Wheat	6 gal	5.09%	24.5	1.049	1.010		All Grain	4358
Fuzzy Sweet Cheeks Apricot Ale	5.5 gal	5.07%	14.69	1.052	1.013		All Grain	4343
Lemon Meringue Cream Ale	5 gal	5.35%	39.63	1.054	1.014		All Grain	4340
Goji berry pale ale	5.5 gal	6.6%	99.1	1.063	1.013		All Grain	4079

Newest Fruit Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
*2G Mr. Beer - Sunshine and Mango Sour	2.25 gal	5.41%	0	1.056	1.015		extract	10
The beer that drinks you back	93 gal	4.5%	4.03	1.046	1.011		All Grain	8
Fruit	6 gal	5.04%	0	1.050	1.011		All Grain	17
Rasberry Honey Wheat	5.5 gal	4.91%	16.19	1.047	1.010		All Grain	18
sandy's sour	5.5 gal	5.65%	28.25	1.051	1.008		All Grain	34
Heather's Sour	3 gal	5.3%	8.51	1.046	1.006		BIAB	44
NA Grapefruit Shandy	4.5 gal	1.74%	6.63	1.026	1.012		BIAB	40
Peach Philly Sour	5.5 gal	5.54%	12.51	1.049	1.007		extract	37
LA CeRISE DE LA QUARANTAINE	10 gal	2.97%	11.56	1.027	1.005		All Grain	31
Cherry sour ale	5.5 gal	5.14%	10.49	1.046	1.007		All Grain	61

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	436	US	Grain	base malt	1.8°L	37	56%	0% - 100%
Flaked Oats	260		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - White Wheat	255	American	Grain	base malt	2.8°L	40	30%	2% - 85%
American - Pilsner	178	American	Grain	base malt	1.8°L	37	49%	1% - 100%
American - Wheat	171	American	Grain	base malt	1.8°L	38	31%	2% - 83%
Flaked Wheat	157		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)	151	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	260	7	40%	2% - 100%
Citra	187	11	33%	2% - 100%
Saaz	151	3.5	51%	9% - 100%
Magnum	128	15	51%	3% - 100%
Willamette	102	4.5	56%	5% - 100%
Mosaic	98	12.5	33%	2% - 100%
Amarillo	96	10.4	32%	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	430	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	66	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
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	212	Water Agt	Mash	12%	0% - 100%
Whirlfloc	128	Fining	Boil	36%	0% - 100%
Lactic acid	125	Water Agt	Mash	59%	0% - 100%
Calcium Chloride (dihydrate)	119	Water Agt	Mash	10%	0% - 100%
Irish Moss	117	Fining	Boil	35%	0% - 100%
Epsom Salt	89	Water Agt	Mash	6%	0% - 100%
Calcium Chloride (anhydrous)	70	Water Agt	Mash	12%	0% - 100%
Yeast Nutrient	44	Other	Mash	17%	0% - 100%
Phosphoric acid	27	Water Agt	Mash	65%	0% - 100%
Baking Soda	26	Water Agt	Mash	11%	0% - 57%

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