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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 8022
McMenamins Ruby Ale
5.5 gal 4.48% 21.82 1.042 1.008
All Grain 7222
Caramel Apple Ale
5.5 gal 5.08% 23.64 1.053 1.015
All Grain 5424
coconut vanilla bean wheat
5 gal 5.23% 27.87 1.060 1.020
All Grain 4812
Miami "Weiss" - Kiwi Wheat Ale
5 gal 5.62% 27.76 1.058 1.015
extract 4720
Cranberry Ale
5.5 gal 6.94% 45.13 1.071 1.018
All Grain 4591
Fuzzy Sweet Cheeks Apricot Ale
5.5 gal 5.07% 14.69 1.052 1.013
All Grain 3390
Fønky Farmhouse Ale
25 L 5.56% 37.68 1.050 1.007
All Grain 3046
Watermelon Kolsch
5 gal 4.8% 37.95 1.048 1.011
All Grain 2939
Goji berry pale ale
5.5 gal 6.6% 99.1 1.063 1.013
All Grain 2934

Newest Fruit Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Mardi Gras
5.5 gal 7.62% 31.97 1.079 1.021
extract 7
Dark Damson Ale
11 L 6.5% 43.86 1.070 1.020
All Grain 16
Maca Radler Malina
21 L 5.21% 12.92 1.052 1.012
All Grain 43
Mango Cart (Clone)
5.3 gal 4.93% 15.24 1.046 1.009
All Grain 25
Philly sour
23 L 5.01% 8.35 1.049 1.011
All Grain 18
ATTO Boy
5.25 gal 7.35% 27.5 1.069 1.013
All Grain 83
Biere de les champs/biere maison
5.5 gal 4.75% 34.03 1.039 1.003
All Grain 18
Sweet cheeks
418 gal 5.72% 12.25 1.054 1.010
extract 26
Irish Red Ale Mortiño
42 L 4.48% 21.68 1.048 1.014
All Grain 83
Raspberry Wheat Ale
5.25 gal 5.35% 12.88 1.053 1.012
All Grain 151

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 415 US Grain base malt 1.8°L
37 56% 0% - 100%
American - White Wheat 211 American Grain base malt 2.8°L
40 30% 2% - 85%
Flaked Oats 199 Adjunct raw 2.2°L
33 9% 1% - 100%
American - Pilsner 152 American Grain base malt 1.8°L
37 48% 1% - 91%
American - Wheat 152 American Grain base malt 1.8°L
38 32% 2% - 83%
German - Pilsner 135 German Grain base malt 1.6°L
38 55% 1% - 100%
Flaked Wheat 133 Adjunct raw 2°L
34 12% 1% - 50%
American - Carapils (Dextrine Malt) 126 American Grain crystal malt 1.8°L
33 6% 1% - 23%
German - Wheat Malt 108 German Grain base malt 2°L
37 33% 2% - 82%
United Kingdom - Maris Otter Pale 105 United Kingdom Grain base malt 3.75°L
38 51% 8% - 100%

Hops Used In Fruit Beer (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 237 7 39% 4% - 100%
Citra 161 11 31% 0% - 100%
Saaz 121 3.5 48% 2% - 100%
Magnum 115 15 48% 3% - 100%
Willamette 90 4.5 55% 5% - 100%
Mosaic 84 12.5 30% 2% - 100%
Amarillo 81 8.6 30% 4% - 100%
Centennial 73 10 35% 5% - 100%
BSG - Hallertau Mittelfruh 60 2.7 61% 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) 15 American Grain crystal malt 1.8°L
33 41% 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 68% 2% - 100%
Honey Malt 10 Grain crystal malt 25°L
37 48% 7% - 100%
American - White Wheat 10 American Grain base malt 2.8°L
40 44% 25% - 62%
American - Caramel / Crystal 10L 7 American Grain crystal malt 10°L
35 57% 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 - Wheat 7 American Grain base malt 1.8°L
38 47% 5% - 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-05 342 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 74 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safale - English Ale Yeast S-04 72 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 58 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 46 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - American Wheat 1010 42 Wyeast Wheat 0.1 Low 76% 58°F 74°F
Lallemand - WildBrew Philly Sour 38 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Danstar - Nottingham Ale Yeast 28 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - German Ale Yeast K-97 23 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 23 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Fruit Beer (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 161 Water Agt Mash 14% 0% - 100%
Whirlfloc 105 Water Agt Boil 37% 0% - 100%
Irish Moss 96 Water Agt Boil 38% 0% - 100%
Lactic acid 79 Water Agt Mash 58% 0% - 100%
Calcium Chloride (dihydrate) 77 Water Agt Mash 12% 0% - 100%
Epsom Salt 55 Water Agt Mash 5% 0% - 33%
Calcium Chloride (anhydrous) 47 Water Agt Mash 12% 0% - 100%
Yeast Nutrient 29 Other Boil 19% 0% - 98%
Chalk 22 Water Agt Mash 11% 0% - 60%
Table Salt 21 Water Agt Mash 7% 0% - 33%

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