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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