Fruit Beer - Fruit Beer (BJCP 2008) - Beer Recipes | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

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 9127
McMenamins Ruby Ale
5.5 gal 4.48% 21.82 1.042 1.008
All Grain 8143
Caramel Apple Ale
5.5 gal 5.08% 23.64 1.053 1.015
All Grain 6311
Cranberry Ale
5.5 gal 6.94% 45.13 1.071 1.018
All Grain 5559
Miami "Weiss" - Kiwi Wheat Ale
5 gal 5.62% 27.76 1.058 1.015
extract 5409
coconut vanilla bean wheat
5 gal 5.23% 27.87 1.060 1.020
All Grain 5189
black currant sour de-lite
11 L 5.85% 20 1.053 1.009
All Grain 3868
Fuzzy Sweet Cheeks Apricot Ale
5.5 gal 5.07% 14.69 1.052 1.013
All Grain 3680
Watermelon Kolsch
5 gal 4.8% 37.95 1.048 1.011
All Grain 3614
Fønky Farmhouse Ale
25 L 5.56% 37.68 1.050 1.007
All Grain 3340

Newest Fruit Beer (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
HH Rhutart 24
7.25 gal 4.99% 34.88 1.052 1.015
All Grain 13
Lemon Smash
10.5 L 7.68% 5.9 1.082 1.023
All Grain 6
Marjananas Sour
21 L 5.38% 10.52 1.049 1.008
All Grain 50
Delta Buesy-berry German Marzen
5.5 gal 5.94% 26.74 1.054 1.008
All Grain 25
Blueberry Cream Ale
5.5 gal 5.26% 14.69 1.050 1.010
BIAB 32
lime ale
1.5 gal 4.5% 22.96 1.043 1.009
extract 36
PALE ALE FRUTOS ROJOS
6 L 6.49% 13.11 1.069 1.020
All Grain 27
Mountain Red
211 gal 4.99% 26.92 1.050 1.012
All Grain 112
Codys Red Ale
211 gal 5.1% 27.77 1.050 1.011
All Grain 38
Po-Sri Mango Beer
10 L 5% 20.79 1.048 1.010
All Grain 47

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 423 US Grain base malt 1.8°L
37 56% 0% - 100%
Flaked Oats 227 Adjunct raw 2.2°L
33 10% 1% - 100%
American - White Wheat 224 American Grain base malt 2.8°L
40 29% 2% - 85%
American - Pilsner 162 American Grain base malt 1.8°L
37 49% 1% - 91%
American - Wheat 160 American Grain base malt 1.8°L
38 32% 2% - 83%
Flaked Wheat 145 Adjunct raw 2°L
34 12% 1% - 50%
German - Pilsner 143 German Grain base malt 1.6°L
38 54% 1% - 100%
American - Carapils (Dextrine Malt) 134 American Grain crystal malt 1.8°L
33 6% 1% - 23%
German - Wheat Malt 113 German Grain base malt 2°L
37 34% 2% - 82%
United Kingdom - Maris Otter Pale 110 United Kingdom Grain base malt 3.75°L
38 52% 8% - 100%

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 157 11 31% 2% - 100%
Saaz 133 3.5 49% 9% - 100%
Magnum 115 15 49% 3% - 100%
Willamette 89 4.5 56% 5% - 100%
Mosaic 87 12.5 31% 2% - 100%
Amarillo 79 8.6 31% 4% - 100%
Centennial 74 10 35% 5% - 100%
Hallertau Mittelfruh 60 3.75 60% 13% - 100%
Domestic Hallertau 55 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) 16 American Grain crystal malt 1.8°L
33 39% 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-05 365 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 79 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 77 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 60 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Lallemand - WildBrew Philly Sour 51 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 44 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 27 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safale - German Ale Yeast K-97 25 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 187 Water Agt Mash 13% 0% - 100%
Whirlfloc 108 Fining Boil 36% 0% - 100%
Irish Moss 101 Fining Boil 36% 0% - 100%
Lactic acid 96 Water Agt Mash 59% 0% - 100%
Calcium Chloride (dihydrate) 90 Water Agt Mash 11% 0% - 100%
Epsom Salt 67 Water Agt Mash 5% 0% - 100%
Calcium Chloride (anhydrous) 60 Water Agt Mash 10% 0% - 100%
Yeast Nutrient 33 Other Boil 19% 0% - 98%
Chalk 25 Water Agt Mash 11% 0% - 60%
Citric acid 22 Water Agt Kegging 18% 0% - 99%

Photos