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	9466
Cranberry Ale	5.5 gal	6.94%	45.13	1.071	1.018		All Grain	5875
Miami "Weiss" - Kiwi Wheat Ale	5 gal	5.62%	27.76	1.058	1.015		extract	5669
coconut vanilla bean wheat	5 gal	5.23%	27.87	1.060	1.020		All Grain	5402
black currant sour de-lite	11 L	5.85%	20	1.053	1.009		All Grain	4247
Watermelon Kolsch	5 gal	4.8%	37.95	1.048	1.011		All Grain	3886
Fuzzy Sweet Cheeks Apricot Ale	5.5 gal	5.07%	14.69	1.052	1.013		All Grain	3813
Fønky Farmhouse Ale	25 L	5.56%	37.68	1.050	1.007		All Grain	3458
Goji berry pale ale	5.5 gal	6.6%	99.1	1.063	1.013		All Grain	3447
Lemon Meringue Cream Ale	5 gal	5.35%	39.63	1.054	1.014		All Grain	3277

Newest Fruit Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oops All Berries!	5.5 gal	5.01%	26.44	1.054	1.016		All Grain	29
PHOENIX	250 L	6.42%	4.91	1.057	1.008		All Grain	24
メロンスムージーエール	290 L	5.25%	8.7	1.053	1.013		All Grain	28
Peach mango smoothie sour	5 gal	6.51%	28.19	1.065	1.015		BIAB	88
Irish Blonde Mango Ale	5 gal	5.87%	35.21	1.059	1.014		All Grain	32
DDalKKI	20 L	5.83%	16.81	1.054	1.010		extract	37
Mango SMaSH	2 gal	7.57%	142.83	1.071	1.014		BIAB	40
Swamp Head - Tropical Vibes	5.5 gal	4.85%	21.09	1.045	1.008		All Grain	41
Blueberry Smoothie ALE	5.5 gal	5.48%	38.86	1.064	1.022		All Grain	63
Pink Punk	10.5 L	4.97%	22.12	1.054	1.016		BIAB	62

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	430	US	Grain	base malt	1.8°L	37	56%	0% - 100%
American - White Wheat	237	American	Grain	base malt	2.8°L	40	29%	2% - 85%
Flaked Oats	234		Adjunct	raw	2.2°L	33	9%	1% - 100%
American - Pilsner	166	American	Grain	base malt	1.8°L	37	49%	1% - 100%
American - Wheat	163	American	Grain	base malt	1.8°L	38	32%	2% - 83%
Flaked Wheat	148		Adjunct	raw	2°L	34	12%	1% - 50%
German - Pilsner	146	German	Grain	base malt	1.6°L	38	54%	1% - 100%
American - Carapils (Dextrine Malt)	141	American	Grain	crystal malt	1.8°L	33	5%	0% - 23%
German - Wheat Malt	116	German	Grain	base malt	2°L	37	33%	2% - 82%
Lactose (Milk Sugar)	116		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	166	11	33%	2% - 100%
Saaz	139	3.5	49%	9% - 100%
Magnum	121	15	49%	3% - 100%
Mosaic	89	12.5	31%	2% - 100%
Willamette	89	4.5	57%	5% - 100%
Amarillo	87	8.6	31%	4% - 100%
Centennial	75	10	34%	5% - 100%
Hallertau Mittelfruh	60	3.75	60%	13% - 100%
Domestic Hallertau	56	3.9	57%	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	380	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	81	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	80	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	53	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	46	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	30	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	195	Water Agt	Mash	13%	0% - 100%
Whirlfloc	114	Water Agt	Boil	36%	0% - 100%
Lactic acid	104	Water Agt	Secondary	59%	0% - 100%
Irish Moss	104	Fining	Boil	37%	0% - 100%
Calcium Chloride (dihydrate)	97	Water Agt	Mash	12%	0% - 100%
Epsom Salt	72	Water Agt	Mash	5%	0% - 100%
Calcium Chloride (anhydrous)	65	Water Agt	Mash	11%	0% - 100%
Yeast Nutrient	38	Other	Mash	18%	0% - 98%
Chalk	26	Water Agt	Mash	10%	0% - 60%
Citric acid	23	Water Agt	Kegging	18%	0% - 99%

Photos