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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 6994
Peach/Cantaloupe IPA
6 gal 6.43% 45.53 1.068 1.019
Partial Mash 2293
Sour Fruit IPA (Brummel Sour IPA clone)
5.5 gal 5.76% 12.7 1.070 1.026
All Grain 2007
Ingefærøl
25 L 5.21% 27.19 1.051 1.012
BIAB 1982
Feijoa Sparkling Wheat
22 L 4.29% 0 1.044 1.011
All Grain 1908
Col. Lipton's Raspy Tea
12 gal 5.82% 8.26 1.059 1.015
All Grain 1691
Peach Cobbler Sour Ale
98 gal 4.85% 2.83 1.053 1.016
All Grain 1605
Trick or Treat Caramel Apple Wheat
5 gal 5.48% 8.21 1.049 1.007
extract 1542
Soft Parade Clone
5.5 gal 9.08% 0 1.091 1.022
All Grain 1512
Arnold Palemer
4 gal 5.71% 17.34 1.057 1.014
All Grain 1220

Newest Specialty Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Frankie's Rice and Raisin Brew
1 gal 2.95% 0 1.030 1.008
All Grain 4
Grapefruit Sour
5 gal 6.47% 18.87 1.056 1.007
extract 25
Tart Cherry Dubble
3 gal 6.94% 22.02 1.066 1.013
All Grain 21
KS
27 L 4.96% 23.88 1.046 1.008
All Grain 17
Cranberry Wheat Winter Ale
5.5 gal 5.78% 40.7 1.059 1.015
All Grain 21
Sour Miaw
21.7 L 5.44% 9.27 1.048 1.006
All Grain 57
American fruited sour
5.5 gal 5.7% 0 1.057 1.013
BIAB 37
Kveik Experiment 1
6 gal 5.55% 15.76 1.052 1.009
BIAB 30
Blood Orange Wheat - Test
12 gal 4.02% 11.54 1.040 1.009
All Grain 34
Mandarine ale
10 L 4.32% 14.98 1.046 1.013
All Grain 36

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 44 Grain base malt 1.8°L
37 57% 20% - 100%
Flaked Oats 31 Adjunct raw 2.2°L
33 10% 1% - 23%
Lactose (Milk Sugar) 21 Sugar sugar 1°L
41 7% 3% - 12%
American - White Wheat 19 American Grain base malt 2.8°L
40 27% 6% - 60%
United Kingdom - Maris Otter Pale 16 United Kingdom Grain base malt 3.75°L
38 51% 11% - 91%
Flaked Wheat 15 Adjunct raw 2°L
34 16% 3% - 48%
Honey Malt 13 Grain crystal malt 25°L
37 10% 3% - 31%
American - Pilsner 12 American Grain base malt 1.8°L
37 60% 6% - 83%
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%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Mosaic 19 12.5 26% 7% - 100%
Saaz 18 3.5 55% 13% - 100%
Citra 17 11 19% 2% - 50%
Cascade 17 7 42% 11% - 100%
Amarillo 12 8.6 39% 3% - 100%
Magnum 10 15 41% 8% - 100%
Warrior 8 16 34% 4% - 100%
Centennial 8 10 27% 4% - 100%
Tettnanger 7 4.5 55% 17% - 100%
Galaxy 6 14.25 21% 2% - 74%

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) 4 American Grain crystal malt 1.8°L
33 67% 18% - 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 22 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 7 Danstar Ale Med-High High 77% 57°F 70°F
Fermentis - Safbrew - Abbaye Yeast BE-256 6 Fermentis / Safale Ale .11 High 82% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 5 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 5 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - American Ale 1056 4 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
Omega Yeast Labs - Voss Kveik OYL-061 3 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
Omega Yeast Labs - DIPA Ale OYL-052 3 Omega Yeast Labs Ales 0.11 Medium-low 76% 65°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 17 Water Agt Mash 12% 0% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Sparge 14% 0% - 50%
Lactic acid 10 Water Agt Mash 93% 63% - 100%
Epsom Salt 9 Water Agt Sparge 3% 0% - 15%
Irish Moss 8 Fining Boil 20% 0% - 100%
Wyeast - Beer Nutrient 5 Water Agt Boil 29% 0% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 28% 1% - 100%
Whirlfloc 3 Fining Boil 19% 0% - 35%
Calcium Chloride (anhydrous) 3 Water Agt Mash 37% 0% - 97%
Campden Tablets 2 Other Mash 39% 4% - 73%

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