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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 6039
Peach/Cantaloupe IPA
6 gal 6.43% 45.53 1.068 1.019
Partial Mash 1967
Ingefærøl
25 L 5.21% 27.19 1.051 1.012
BIAB 1744
Feijoa Sparkling Wheat
22 L 4.29% 0 1.044 1.011
All Grain 1639
Magic Hat #9 Clone
5 gal 5.08% 29.41 1.052 1.013
extract 1374
Trick or Treat Caramel Apple Wheat
5 gal 5.48% 8.21 1.049 1.007
extract 1302
Soft Parade Clone
5.5 gal 9.08% 0 1.091 1.022
All Grain 1264
Arnold Palemer
4 gal 5.71% 17.34 1.057 1.014
All Grain 1017
Sour Fruit IPA (Brummel Sour IPA clone)
5.5 gal 5.76% 12.7 1.070 1.026
All Grain 947
Peach Cobbler Sour Ale
98 gal 4.85% 2.83 1.053 1.016
All Grain 940

Newest Specialty Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Strawberries and cream imperial wit
20 L 7.05% 0 1.072 1.018
All Grain 3
057 - Saison framboises brettés (infectée volotairement)
33 L 4.4% 26.5 1.042 1.009
All Grain 8
Cerveza trigo frambuesa
11.5 L 5.54% 16.63 1.054 1.012
All Grain 15
Tangerine Ale
55 L 5.04% 5.39 1.054 1.016
All Grain 14
rhubarb saison pale ale
19 L 6.03% 42.96 1.058 1.012
All Grain 12
raspberry gose
6 gal 4.02% 0 1.041 1.010
All Grain 20
Awesome Recipe
3 gal 6.3% 22.11 1.059 1.011
extract 17
Mango IPA
5.5 gal 5.83% 33.27 1.056 1.011
All Grain 47
Awesome Recipe
5 gal 5.23% 0 1.045 1.005
All Grain 22
Apple Pie Graf
5 gal 5.92% 29.78 1.059 1.013
BIAB 22

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 30 Grain base malt 1.8°L
37 58% 20% - 100%
Flaked Oats 22 Adjunct raw 2.2°L
33 11% 1% - 23%
Lactose (Milk Sugar) 15 Sugar sugar 1°L
41 8% 3% - 12%
United Kingdom - Maris Otter Pale 14 United Kingdom Grain base malt 3.75°L
38 52% 11% - 91%
American - White Wheat 13 American Grain base malt 2.8°L
40 26% 6% - 50%
Flaked Wheat 11 Adjunct raw 2°L
34 15% 3% - 25%
Honey Malt 10 Grain crystal malt 25°L
37 11% 3% - 31%
American - Caramel / Crystal 40L 10 American Grain crystal malt 40°L
34 10% 2% - 17%
Liquid Malt Extract - Wheat 9 Liquid Extract extract 3°L
35 54% 20% - 100%
United Kingdom - Wheat 7 United Kingdom Grain base malt 2°L
37 20% 5% - 45%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Mosaic 13 12.5 27% 7% - 100%
Citra 12 11 23% 2% - 36%
Cascade 12 7 45% 13% - 100%
Saaz 12 3.5 65% 25% - 100%
Warrior 8 16 34% 4% - 100%
Amarillo 7 8.6 30% 3% - 50%
Magnum 6 15 36% 8% - 100%
Tettnanger 6 4.5 50% 17% - 100%
Willamette 5 4.5 52% 13% - 100%
El Dorado 5 15.7 14% 3% - 34%

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%

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 14 Fermentis / Safale Ales Low Medium 81% 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
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - American Ale Yeast Blend WLP060 3 White Labs Ale Med-High Medium 76% 68°F 72°F
Danstar - Belle Saison Yeast 3 Danstar Ale High Low 80% 63°F 75°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Omega Yeast Labs - DIPA Ale OYL-052 3 Omega Yeast Labs Ales 0.11 Medium-low 76% 65°F 72°F
White Labs - London Fog Ale Yeast WLP066 2 White Labs Ales High Medium 78.5% 64°F 72°F
White Labs - Hefeweizen Ale Yeast WLP300 2 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 8 Water Agt Mash 14% 0% - 100%
Irish Moss 6 Fining Boil 23% 0% - 100%
Lactic acid 5 Water Agt Mash 94% 72% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 23% 1% - 100%
Epsom Salt 4 Water Agt Mash 5% 0% - 15%
Whirlfloc 3 Fining Boil 19% 0% - 35%
Chalk 2 Water Agt Mash 2% 0% - 4%

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