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 | 11063 | |
| Cranberry Ale |
5.5 gal | 6.94% | 45.13 | 1.071 | 1.018 | All Grain | 7626 | |
| Miami "Weiss" - Kiwi Wheat Ale |
5 gal | 5.62% | 27.76 | 1.058 | 1.015 | extract | 6716 | |
| coconut vanilla bean wheat |
5 gal | 5.23% | 27.87 | 1.060 | 1.020 | All Grain | 6285 | |
| black currant sour de-lite |
11 L | 5.85% | 20 | 1.053 | 1.009 | All Grain | 5962 | |
| Watermelon Kolsch |
5 gal | 4.8% | 37.95 | 1.048 | 1.011 | All Grain | 4873 | |
| Pomegranate Wheat |
6 gal | 5.09% | 24.5 | 1.049 | 1.010 | All Grain | 4413 | |
| Lemon Meringue Cream Ale |
5 gal | 5.35% | 39.63 | 1.054 | 1.014 | All Grain | 4383 | |
| Fuzzy Sweet Cheeks Apricot Ale |
5.5 gal | 5.07% | 14.69 | 1.052 | 1.013 | All Grain | 4374 | |
| Goji berry pale ale |
5.5 gal | 6.6% | 99.1 | 1.063 | 1.013 | All Grain | 4109 |
Newest Fruit Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| CATHARINA SOUR MANGO |
7 L | 7.05% | 5.72 | 1.063 | 1.009 | All Grain | 13 | |
| Banana Wheat Ale |
3 gal | 5.47% | 10.34 | 1.056 | 1.014 | BIAB | 18 | |
| Fruit beer base |
31 gal | 4.02% | 17.84 | 1.044 | 1.013 | All Grain | 24 | |
| Blonde on Apricot |
5 gal | 5.6% | 20.36 | 1.055 | 1.013 | BIAB | 39 | |
| Blood Orange Sour |
12 gal | 7.58% | 22.4 | 1.065 | 1.007 | All Grain | 47 | |
| May the 2nd Beer b Sour |
5 gal | 5.48% | 17.36 | 1.056 | 1.014 | extract | 45 | |
| Fruit Beer Quarterly Style June2026 |
1.5 gal | 6.25% | 18.83 | 1.064 | 1.016 | All Grain | 25 | |
| Sparkles The Unicorn Berry Beer |
5.5 gal | 5.56% | 14.56 | 1.057 | 1.014 | All Grain | 45 | |
| Mangifera |
310 gal | 7.17% | 20.92 | 1.063 | 1.009 | All Grain | 50 | |
| O Pos |
5.75 gal | 3.48% | 30.33 | 1.033 | 1.007 | All Grain | 48 |
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 | 435 | US | Grain | base malt |
1.8°L
|
37 | 56% | 0% - 100% |
| Flaked Oats | 260 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 100% | |
| American - White Wheat | 254 | American | Grain | base malt |
2.8°L
|
40 | 30% | 2% - 85% |
| American - Pilsner | 178 | American | Grain | base malt |
1.8°L
|
37 | 49% | 1% - 100% |
| American - Wheat | 171 | American | Grain | base malt |
1.8°L
|
38 | 31% | 2% - 83% |
| Flaked Wheat | 158 | Adjunct | raw |
2°L
|
34 | 11% | 1% - 50% | |
| German - Pilsner | 152 | German | Grain | base malt |
1.6°L
|
38 | 54% | 1% - 100% |
| American - Carapils (Dextrine Malt) | 150 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 0% - 23% |
| Lactose (Milk Sugar) | 129 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 21% | |
| German - Wheat Malt | 127 | German | Grain | base malt |
2°L
|
37 | 33% | 2% - 82% |
Hops Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 261 | 7 | 40% | 2% - 100% |
| Citra | 189 | 11 | 33% | 2% - 100% |
| Saaz | 151 | 3.5 | 51% | 9% - 100% |
| Magnum | 129 | 15 | 52% | 3% - 100% |
| Willamette | 102 | 4.5 | 56% | 5% - 100% |
| Mosaic | 99 | 12.5 | 32% | 2% - 100% |
| Amarillo | 95 | 10.4 | 32% | 4% - 100% |
| Centennial | 83 | 10 | 35% | 5% - 100% |
| Hallertau Mittelfruh | 75 | 3.75 | 59% | 7% - 100% |
| Domestic Hallertau | 62 | 3.9 | 59% | 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 10L | 7 | American | Grain | crystal malt |
10°L
|
35 | 59% | 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 - 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 | 431 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 89 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 85 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Lallemand - WildBrew Philly Sour | 67 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - American Ale 1056 | 60 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 52 | 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 |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 31 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 31 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 29 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
Other Ingredients Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 212 | Water Agt | Mash | 12% | 0% - 100% |
| Whirlfloc | 129 | Water Agt | Boil | 36% | 0% - 100% |
| Lactic acid | 126 | Water Agt | Mash | 60% | 0% - 100% |
| Calcium Chloride (dihydrate) | 121 | Water Agt | Mash | 10% | 0% - 100% |
| Irish Moss | 117 | Fining | Mash | 35% | 0% - 100% |
| Epsom Salt | 90 | Water Agt | Mash | 6% | 0% - 100% |
| Calcium Chloride (anhydrous) | 71 | Water Agt | Mash | 12% | 0% - 100% |
| Yeast Nutrient | 46 | Other | Mash | 17% | 0% - 100% |
| Phosphoric acid | 27 | Water Agt | Mash | 65% | 0% - 100% |
| Baking Soda | 27 | Water Agt | Mash | 10% | 0% - 57% |
Photos
