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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