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Fruit Beer - Fruit Beer



Top 10 Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Blackberry Sour Ale
5.5 gal 6.7% 33.21 1.068 1.017
All Grain 6091
Mango pale ale
1150 L 7.1% 39.81 1.064 1.010
All Grain 3571
McMenamins Ruby Ale
5.5 gal 4.48% 21.82 1.042 1.008
All Grain 3402
Shiner Ruby Redbird Clone
1.2 gal 5.97% 12.44 1.060 1.014
All Grain 3274
Caramel Apple Ale
5.5 gal 5.08% 23.64 1.053 1.015
All Grain 3145
Miami "Weiss" - Kiwi Wheat Ale
5 gal 5.62% 27.76 1.058 1.015
extract 3062
coconut vanilla bean wheat
5 gal 5.23% 27.87 1.060 1.020
All Grain 2996
Fruit Smoothie IPA
40 gal 7.78% 68.42 1.086 1.027
All Grain 2942
Fuzzy Sweet Cheeks Apricot Ale
5.5 gal 5.07% 14.69 1.052 1.013
All Grain 2282
Fønky Farmhouse Ale
25 L 5.56% 37.68 1.050 1.007
All Grain 2130

Newest Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Snout Juice Mango Sour
21 L 5.33% 9.44 1.049 1.008
BIAB 5
Awesome Recipe
20 L 5% 26.59 1.051 1.013
All Grain 1
BlackBerry Blonde
130 gal 4.46% 10.64 1.047 1.013
All Grain 1
Sleepy Pig
5 gal 6.35% 63.15 1.065 1.017
All Grain 3
next cassis
14.5 L 9.48% 13.15 1.090 1.018
All Grain 2
Session Cherry Gose
30 gal 3.37% 16.44 1.032 1.006
All Grain 9
Winter Warmer 1.0
5.5 gal 8.35% 54.78 1.079 1.015
All Grain 47
Thanks For Saying Thanks
352 L 7% 0.44 1.071 1.018
All Grain 5
Pompion Ale
5 gal 6.62% 37.92 1.067 1.017
All Grain 12
RhuBob
5.5 gal 5.32% 18.37 1.051 1.010
All Grain 23

Fermentables Used In Fruit Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 319 American Grain base malt 1.8°L
37 56% 6% - 100%
American - White Wheat 135 American Grain base malt 2.8°L
40 30% 5% - 85%
American - Wheat 117 American Grain base malt 1.8°L
38 31% 2% - 76%
Flaked Oats 111 Adjunct raw 2.2°L
33 9% 1% - 100%
German - Pilsner 102 German Grain base malt 1.6°L
38 58% 1% - 100%
American - Pilsner 96 American Grain base malt 1.8°L
37 51% 1% - 100%
American - Carapils (Dextrine Malt) 95 American Grain crystal malt 1.8°L
33 5% 1% - 16%
Flaked Wheat 84 Adjunct raw 2°L
34 11% 1% - 50%
German - Wheat Malt 78 German Grain base malt 2°L
37 33% 2% - 82%
United Kingdom - Maris Otter Pale 78 United Kingdom Grain base malt 3.75°L
38 52% 8% - 100%

Hops Used In Fruit Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 154 7 38% 5% - 100%
Citra 92 11 31% 2% - 100%
Saaz 88 3.5 46% 9% - 100%
Magnum 80 15 42% 3% - 100%
Willamette 68 4.5 57% 13% - 100%
Amarillo 59 8.6 31% 5% - 100%
Mosaic 51 12.5 28% 2% - 100%
Domestic Hallertau 48 3.9 57% 13% - 100%
Centennial 43 10 31% 5% - 100%
Hallertau Hersbrucker 35 4 62% 11% - 100%

Steeping Grains Used In Fruit Beer 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 39% 7% - 100%
American - Caramel / Crystal 40L 11 American Grain crystal malt 40°L
34 69% 2% - 100%
American - Pale 2-Row 11 American Grain base malt 1.8°L
37 51% 3% - 100%
American - White Wheat 8 American Grain base malt 2.8°L
40 43% 25% - 50%
Canadian - Honey Malt 7 Canadian Grain base malt 25°L
37 39% 7% - 75%
American - Wheat 7 American Grain base malt 1.8°L
38 44% 5% - 100%
American - Caramel / Crystal 10L 6 American Grain crystal malt 10°L
35 51% 14% - 100%
American - Caramel / Crystal 60L 6 American Grain crystal malt 60°L
34 79% 25% - 100%
American - Caramel / Crystal 15L 6 American Grain crystal malt 15°L
35 64% 20% - 100%
American - Caramel / Crystal 20L 6 American Grain crystal malt 20°L
35 79% 33% - 100%

Yeasts Used In Fruit Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 201 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 58 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safale - English Ale Yeast S-04 44 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 44 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 36 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - American Wheat 1010 35 Wyeast Wheat 0.1 Low 76% 58°F 74°F
Danstar - Nottingham Ale Yeast 22 Danstar Ale Med-High High 77% 57°F 70°F
Danstar - Belle Saison Yeast 18 Danstar Ale High Low 80% 63°F 75°F
Wyeast - American Ale II 1272 15 Wyeast Ale 0.1 High 74% 60°F 72°F
Wyeast - London Ale III 1318 15 Wyeast Ale 0.1 High 73% 64°F 74°F

Other Ingredients Used In Fruit Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 66 Fining Boil 37% 0% - 100%
Gypsum 59 Water Agt Mash 17% 0% - 100%
Whirlfloc 46 Water Agt Boil 36% 0% - 100%
Lactic acid 25 Water Agt Mash 50% 0% - 100%
Calcium Chloride (dihydrate) 23 Water Agt Mash 22% 0% - 80%
Table Salt 15 Water Agt Mash 6% 0% - 20%
Epsom Salt 14 Water Agt Mash 6% 0% - 33%
Calcium Chloride (dihydrate) 10 Water Agt Mash 14% 0% - 57%
Wyeast - Beer Nutrient 9 Water Agt Boil 39% 0% - 100%
Calcium Chloride (anhydrous) 8 Water Agt Mash 14% 0% - 43%

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