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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 5307
Cherry SMaSH Ale
5.5 gal 6.05% 40.44 1.066 1.020
All Grain 1923
Peach/Cantaloupe IPA
6 gal 6.43% 45.53 1.068 1.019
Partial Mash 1827
Ingefærøl
25 L 5.21% 27.19 1.051 1.012
BIAB 1673
Feijoa Sparkling Wheat
22 L 4.29% 0 1.044 1.011
All Grain 1505
Magic Hat #9 Clone
5 gal 5.08% 29.41 1.052 1.013
extract 1219
Soft Parade Clone
5.5 gal 9.08% 0 1.091 1.022
All Grain 1208
Cape Cod Cranberry Red Wheat
5 gal 4.75% 35 1.048 1.012
extract 1190
Trick or Treat Caramel Apple Wheat
5 gal 5.48% 8.21 1.049 1.007
extract 1190
Arnold Palemer
4 gal 5.71% 17.34 1.057 1.014
All Grain 942

Newest Specialty Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Figgy Pudding
5.25 gal 9.52% 47.01 1.099 1.027
BIAB 6
Blackcap Kettle Sour
10.5 gal 5.3% 14.27 1.062 1.022
BIAB 4
Candy Orange IPA
50 L 5.6% 37.85 1.051 1.009
All Grain 6
Honey Raspberry Ale
5.5 gal 3.44% 0 1.035 1.009
All Grain 16
Ponderosa Punch
235.5 gal 6.57% 17.84 1.062 1.012
All Grain 8
If Glitter is what You want
5.5 gal 6.13% 0 1.057 1.010
All Grain 9
Salt N Lime Amber Ale
5.5 gal 5.9% 57.97 1.057 1.012
extract 6
Blueberry kettle sour
5.25 gal 5.23% 18.96 1.050 1.010
BIAB 32
Graf
1 gal 4.51% 8.13 1.047 1.013
BIAB 21
Peachy Wheat
5.5 gal 4.54% 17.98 1.047 1.012
All Grain 10

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Pale 2-Row 41 American Grain base malt 1.8°L
37 56% 20% - 100%
Flaked Oats 31 Adjunct raw 2.2°L
33 10% 1% - 23%
Lactose (Milk Sugar) 22 Sugar sugar 1°L
41 7% 3% - 13%
United Kingdom - Maris Otter Pale 19 United Kingdom Grain base malt 3.75°L
38 53% 11% - 91%
American - White Wheat 18 American Grain base malt 2.8°L
40 27% 6% - 50%
Flaked Wheat 18 Adjunct raw 2°L
34 13% 2% - 25%
American - Pilsner 16 American Grain base malt 1.8°L
37 62% 6% - 83%
American - Wheat 14 American Grain base malt 1.8°L
38 27% 2% - 58%
American - Caramel / Crystal 40L 14 American Grain crystal malt 40°L
34 10% 2% - 17%
Canadian - Honey Malt 12 Canadian Grain base malt 25°L
37 11% 3% - 31%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 20 7 41% 11% - 100%
Citra 19 11 25% 2% - 50%
Mosaic 19 12.5 25% 5% - 100%
Saaz 16 3.5 60% 13% - 100%
Magnum 13 15 41% 8% - 100%
Amarillo 12 8.6 33% 3% - 76%
Centennial 9 10 25% 8% - 100%
Willamette 8 4.5 47% 13% - 100%
Warrior 8 16 34% 4% - 100%
Tettnanger 7 4.5 55% 17% - 100%

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%
American - Caramel / Crystal 10L 2 American Grain crystal malt 10°L
35 42% 33% - 50%
American - Caramel / Crystal 60L 1 American Grain crystal malt 60°L
34 100% 100% - 100%
Gladfield - Biscuit Malt 1 NZ Grain roasted malt 30.4569°L
35 50% 50% - 50%
Belgian - Pale Ale 1 Belgian Grain base malt 3.4°L
38 50% 50% - 50%
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%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 60% 60% - 60%
Torrified Wheat 1 Grain other 2°L
36 2% 2% - 2%
Briess - Brewers Oat Flakes 1 American Adjunct other 2.5°L
32.2 100% 100% - 100%

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 27 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 8 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 6 Danstar Ale Med-High High 77% 57°F 70°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 5 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safbrew - Abbaye Yeast BE-256 4 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Wyeast - American Ale 1056 4 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Belle Saison Yeast 3 Danstar Ale High Low 80% 63°F 75°F
White Labs - American Ale Yeast Blend WLP060 3 White Labs Ale Med-High Medium 76% 68°F 72°F
White Labs - Hefeweizen Ale Yeast WLP300 3 White Labs Wheat Medium Low 74% 68°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 14 Water Agt Mash 14% 0% - 100%
Whirlfloc 10 Fining Boil 45% 0% - 100%
Lactic acid 10 Water Agt Mash 94% 66% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 19% 0% - 50%
Wyeast - Beer Nutrient 7 Other Boil 30% 0% - 100%
Irish Moss 7 Fining Boil 21% 0% - 100%
Epsom Salt 6 Water Agt Sparge 3% 0% - 15%
Calcium Chloride (dihydrate) 5 Water Agt Mash 23% 1% - 100%
Table Salt 2 Water Agt Mash 1% 0% - 2%
Chalk 2 Water Agt Mash 2% 0% - 4%

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