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Fruit Beer - Specialty Fruit Beer

BJCP Style Guide

Top 10 Specialty Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
New Belgian Cherry Ale
23 L 6.64% 39.01 1.066 1.016
All Grain 3530
Orange Creamsicle IPA
5.5 gal 5.88% 57.54 1.068 1.023
All Grain 1823
Cherry SMaSH Ale
5.5 gal 6.05% 40.44 1.066 1.020
All Grain 1513
Ingefærøl
25 L 5.21% 27.19 1.051 1.012
BIAB 1473
Peach/Cantaloupe IPA
6 gal 6.43% 45.53 1.068 1.019
Partial Mash 1338
Feijoa Sparkling Wheat
22 L 4.29% 0 1.044 1.011
All Grain 1146
Soft Parade Clone
5.5 gal 9.08% 0 1.091 1.022
All Grain 1050
Cape Cod Cranberry Red Wheat
5 gal 4.75% 35 1.048 1.012
extract 1019
Trick or Treat Caramel Apple Wheat
5 gal 5.48% 8.21 1.049 1.007
extract 989
Magic Hat #9 Clone
5 gal 5.08% 29.41 1.052 1.013
extract 933

Newest Specialty Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Spiced Hard Cider
5 gal 5.78% 0 1.056 1.013
extract 9
Pumkin brew
10 gal 4.66% 15.58 1.051 1.015
All Grain 17
Sour Fruit IPA (Brummel Sour IPA clone)
5.5 gal 5.76% 12.7 1.070 1.026
All Grain 63
Birthday Blueberry Wheat Ale
5.5 gal 5.58% 31.31 1.053 1.010
extract 46
Blueberry Wheat Ale
5.25 gal 6.43% 31.92 1.059 1.010
extract 25
Blood Moon Wit
5.5 gal 7.35% 34.1 1.068 1.012
All Grain 26
Pumpkin
5.5 gal 6.88% 28.82 1.067 1.015
All Grain 56
Awesome Recipe
5.5 gal 5.05% 12.95 1.050 1.012
All Grain 27
Cherry Rye Kveik
3.5 gal 5.66% 20.39 1.057 1.014
BIAB 31
Belgian Peach
5.5 gal 7.7% 35.48 1.076 1.017
Partial Mash 67

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 32 American Grain base malt 1.8°L
37 57% 20% - 100%
Flaked Oats 24 Adjunct raw 2.2°L
33 11% 1% - 23%
United Kingdom - Maris Otter Pale 15 United Kingdom Grain base malt 3.75°L
38 52% 11% - 91%
Lactose (Milk Sugar) 15 Sugar sugar 1°L
41 7% 3% - 12%
Flaked Wheat 14 Adjunct raw 2°L
34 13% 3% - 25%
Canadian - Honey Malt 12 Canadian Grain base malt 25°L
37 11% 3% - 31%
American - White Wheat 12 American Grain base malt 2.8°L
40 27% 6% - 50%
American - Caramel / Crystal 40L 11 American Grain crystal malt 40°L
34 10% 2% - 17%
Liquid Malt Extract - Wheat 9 Liquid Extract extract 3°L
35 54% 20% - 100%
American - Wheat 8 American Grain base malt 1.8°L
38 28% 2% - 44%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 14 7 47% 13% - 100%
Citra 13 11 22% 2% - 36%
Saaz 13 3.5 60% 25% - 100%
Mosaic 12 12.5 27% 7% - 100%
Magnum 9 15 41% 8% - 100%
Amarillo 7 8.6 27% 3% - 50%
Warrior 7 16 32% 4% - 100%
Tettnanger 6 4.5 50% 17% - 100%
Centennial 6 10 33% 11% - 100%
El Dorado 5 15.7 19% 3% - 38%

Steeping Grains Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 83% 50% - 100%
Flaked Wheat 1 Adjunct raw 2°L
34 50% 50% - 50%
United Kingdom - Golden Promise 1 United Kingdom Grain base malt 3°L
37 98% 98% - 98%
Torrified Wheat 1 Adjunct raw 2°L
36 2% 2% - 2%
American - Vienna 1 American Grain base malt 4°L
35 67% 67% - 67%
Briess - Brewers Oat Flakes 1 American Grain base malt 2.5°L
32.2 100% 100% - 100%
American - CaraCrystal Wheat Malt 1 American Grain crystal malt 55°L
34 86% 86% - 86%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 60% 60% - 60%
American - Caramel / Crystal 10L 1 American Grain crystal malt 10°L
35 33% 33% - 33%
German - Carapils 1 German Grain crystal malt 1.3°L
35 40% 40% - 40%

Yeasts Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 19 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 7 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safale - English Ale Yeast S-04 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 5 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
Danstar - Belle Saison Yeast 3 Danstar Ale High Low 80% 63°F 75°F
Wyeast - American Ale 1056 3 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - American Ale Yeast Blend WLP060 3 White Labs Ale Med-High Medium 76% 68°F 72°F
White Labs - Lactobacillus Brevis 2 White Labs Ales Low Low 80% 70°F 95°F
Wyeast - London Ale III 1318 2 Wyeast Ale 0.1 High 73% 64°F 74°F

Other Ingredients Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 8 Water Agt Mash 14% 0% - 100%
Irish Moss 7 Fining Boil 21% 0% - 100%
Lactic acid 6 Water Agt Mash 95% 72% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 23% 1% - 100%
Whirlfloc 5 Fining Boil 41% 0% - 100%
Epsom Salt 4 Water Agt Mash 0% 0% - 1%
Wyeast - Beer Nutrient 4 Water Agt Whirlpool 11% 0% - 25%
Table Salt 2 Water Agt Mash 1% 0% - 2%
Chalk 2 Water Agt Mash 2% 0% - 4%
Calcium Chloride (dihydrate) 2 Water Agt Sparge 25% 0% - 50%

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