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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 3254
Orange Creamsicle IPA
5.5 gal 5.88% 57.54 1.068 1.023
All Grain 1527
Ingefærøl
25 L 5.21% 27.19 1.051 1.012
BIAB 1431
Cherry SMaSH Ale
5.5 gal 6.05% 40.44 1.066 1.020
All Grain 1421
Peach/Cantaloupe IPA
6 gal 6.43% 45.53 1.068 1.019
Partial Mash 1232
Feijoa Sparkling Wheat
22 L 4.29% 0 1.044 1.011
All Grain 1099
Soft Parade Clone
5.5 gal 9.08% 0 1.091 1.022
All Grain 1003
Cape Cod Cranberry Red Wheat
5 gal 4.75% 35 1.048 1.012
extract 981
Trick or Treat Caramel Apple Wheat
5 gal 5.48% 8.21 1.049 1.007
extract 961
Magic Hat #9 Clone
5 gal 5.08% 29.41 1.052 1.013
extract 897

Newest Specialty Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Blood Moon Wit
5.5 gal 7.35% 34.1 1.068 1.012
All Grain 11
Guela Vermelha: Bouquet de frutas com Sorachi Ace
10 L 4.76% 15.72 1.044 1.008
BIAB 15
Pumpkin
5.5 gal 6.88% 28.82 1.067 1.015
All Grain 26
Awesome Recipe
5.5 gal 5.05% 12.95 1.050 1.012
All Grain 6
Cherry Rye Kveik
3.5 gal 5.66% 20.39 1.057 1.014
BIAB 10
Rubaeus
17 L 4.85% 15.46 1.049 1.012
All Grain 26
Belgian Peach
5.5 gal 7.7% 35.48 1.076 1.017
Partial Mash 46
Fresh Blueberry Ale
3.4 gal 6.43% 42.88 1.060 1.011
All Grain 23
Cherries in the Snow All Grain
5.5 gal 3.74% 21.41 1.037 1.009
All Grain 20
Lorain's Berry berliner
5 gal 5.88% 12.33 1.055 1.011
extract 14

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 23 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%
American - White Wheat 12 American Grain base malt 2.8°L
40 27% 6% - 50%
Canadian - Honey Malt 12 Canadian Grain base malt 25°L
37 11% 3% - 31%
American - Caramel / Crystal 40L 11 American Grain crystal malt 40°L
34 10% 2% - 17%
Liquid Malt Extract - Wheat 7 Liquid Extract extract 3°L
35 61% 20% - 100%
American - Munich - Light 10L 7 American Grain base malt 10°L
33 16% 6% - 33%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 14 7 47% 13% - 100%
Saaz 13 3.5 60% 25% - 100%
Mosaic 12 12.5 27% 7% - 100%
Citra 11 11 22% 2% - 36%
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%
Hops Direct - Centennial 6 9.7 33% 11% - 100%
Sorachi Ace 5 11.1 43% 25% - 100%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Wheat 1 Adjunct raw 2°L
34 50% 50% - 50%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 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 - Safale - American Ale Yeast US-05 17 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 - Safbrew - Wheat Beer Yeast WB-06 6 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis / Safale - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 3 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
Wyeast - London Ale III 1318 2 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - Lactobacillus Brevis 2 White Labs Ales Low Low 80% 70°F 95°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 7 Water Agt Mash 16% 0% - 100%
Irish Moss 7 Fining Boil 21% 0% - 100%
Calcium Chloride (dihydrate) 5 Water Agt Mash 23% 1% - 100%
Lactic acid 5 Water Agt Mash 94% 72% - 100%
Whirlfloc 5 Water Agt Boil 41% 0% - 100%
Wyeast - Beer Nutrient 4 Water Agt Boil 11% 0% - 25%
Epsom Salt 3 Water Agt Mash 1% 0% - 1%
Calcium Chloride (dihydrate) 2 Water Agt Sparge 25% 0% - 50%
Table Salt 2 Water Agt Mash 1% 0% - 2%
Acetic acid 1 Water Agt Bottling 40% 40% - 40%

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