Fruit Beer - Specialty Fruit Beer

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	2363
Ingefærøl	25 L	5.21%	27.19	1.051	1.012		BIAB	1222
Cherry SMaSH Ale	5.5 gal	6.05%	40.44	1.066	1.02		All Grain	1153
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	961
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	873
Cape Cod Cranberry Red Wheat	5 gal	4.75%	35	1.048	1.012		extract	832
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	816
Trick or Treat Caramel Apple Wheat	5 gal	5.48%	8.21	1.049	1.007		extract	809
Orange Creamsicle IPA	5.5 gal	5.88%	57.54	1.068	1.023		All Grain	800
Arnold Palemer	4 gal	5.71%	17.34	1.057	1.014		All Grain	653

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cucumber Saison - GFather	21 L	4.05%	29.04	1.039	1.008		All Grain	16
Awesome Recipe	5.5 gal	8.87%	27.12	1.094	1.026		Partial Mash	26
Washington’s Bathtub	5 gal	5.4%	27.07	1.053	1.012		extract	18
Awesome Recipe	25 L	5.81%	69.15	1.055	1.011		All Grain	26
LINGON GRUIT	50 L	5.97%	2.15	1.049	1.004		All Grain	35
Strawberry Rhubarb	12 gal	6.08%	10.15	1.063	1.017		All Grain	37
Apple Saison Sour Graf	7 gal	5.36%	3.2	1.047	1.007		Partial Mash	129
Splatterhaüs 60L	60 L	4.24%	10.1	1.047	1.014		All Grain	35
G70 Caterpillar Chaos Imperial Stout	48.5 L	11.04%	40.5	1.124	1.04		All Grain	87
A38 Cider	5 gal	6.72%	0	1.051	1		All Grain	367

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pale 2-Row	21	American	Grain	Base malt	1.8 °L	37	53%	20% - 87%
Flaked Oats	17		Adjunct	Raw	2.2 °L	33	11%	1% - 23%
Flaked Wheat	12		Adjunct	Raw	2 °L	34	13%	3% - 25%
Honey Malt	10	Canadian	Grain	Base malt	25 °L	37	12%	4% - 31%
White Wheat	10	American	Grain	Base malt	2.8 °L	40	24%	7% - 50%
Maris Otter Pale	10	United Kingdom	Grain	Base malt	3.75 °L	38	49%	11% - 91%
Lactose (Milk Sugar)	9		Sugar	Sugar	1 °L	41	7%	5% - 9%
Caramel / Crystal 40L	9	American	Grain	Crystal malt	40 °L	34	11%	5% - 17%
Liquid Malt ExtractWheat	8		Liquid Extract	Extract	3 °L	35	58%	20% - 100%
Wheat	6	American	Grain	Base malt	1.8 °L	38	29%	11% - 38%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Cascade	12	7	45%	13% - 100%
Mosaic	9	12.5	29%	7% - 100%
Citra	7	11	24%	11% - 36%
Saaz	6	3.5	61%	25% - 100%
Magnum	6	15	51%	8% - 100%
Willamette	6	4.5	52%	13% - 100%
Amarillo	6	8.6	30%	17% - 50%
Sorachi Ace	4	11.1	34%	25% - 60%
Motueka	4	7	27%	25% - 33%
Hallertau Mittelfruh	4	3.75	56%	40% - 100%

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

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Wheat	1		Adjunct	Raw	2 °L	34	50%	50% - 50%
Special Roast	1	American	Grain	Roasted malt	50 °L	33	25%	25% - 25%
Carapils	1	German	Grain	Crystal malt	1.3 °L	35	40%	40% - 40%
CaraCrystal Wheat Malt	1	American	Grain	Crystal malt	55 °L	34	86%	86% - 86%
Vienna	1	American	Grain	Base malt	4 °L	35	67%	67% - 67%
Chocolate Wheat	1	German	Grain	Roasted malt	413 °L	31	14%	14% - 14%
Caramel / Crystal 10L	1	American	Grain	Crystal malt	10 °L	35	33%	33% - 33%
Biscuit	1	Belgian	Grain	Roasted malt	23 °L	35	13%	13% - 13%
Chocolate	1	United Kingdom	Grain	Roasted malt	425 °L	34	13%	13% - 13%
Caramel / Crystal 60L	1	American	Grain	Crystal malt	60 °L	34	100%	100% - 100%

Yeasts Used In Specialty Fruit Beer Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Safale - American Ale Yeast US-05	10	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Nottingham Ale Yeast	6	Danstar	Ale	Med-High	High	77	57°F	70°F
Safbrew - Wheat Beer Yeast WB-06	5	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
Belle Saison Yeast	4	Danstar	Ale	High	Low	80	63°F	75°F
Safale - English Ale Yeast S-04	4	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5	68°F	73°F
Hefeweizen Ale Yeast WLP300	2	White Labs	Wheat	Medium	Low	74	68°F	72°F
American Ale Yeast Blend WLP060	2	White Labs	Ale	Med-High	Medium	76	68°F	72°F
DIPA Ale OYL-052	2	Omega Yeast Labs	Ales	0.11	Medium-low	76	65°F	72°F
American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75	60°F	72°F
East Coast Ale Yeast WLP008	2	White Labs	Ale	Medium	Med-Low	72.5	68°F	73°F

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

Name	Uses	Type	Use	Avg. Usage	Usage Range
Irish Moss	7	Fining	Boil	21%	0% - 100%
Raspberry	5	Flavor	Secondary	78%	11% - 100%
Yeast Nutrient	4	Other	Boil	37%	0% - 98%
Cinnamon	3	Flavor	Boil	22%	0% - 50%
vanilla bean	3	Spice	Secondary	9%	0% - 20%
Whirlfloc	3	Fining	Boil	24%	14% - 35%
Lactose	2	Flavor	Boil	15%	13% - 17%
cognac	2	Flavor	Secondary	4%	4% - 4%
Calcium Chloride	2	Water Agt	Mash	6%	1% - 11%
lime zest	2	Flavor	Boil	1%	0% - 2%
Gypsum	2	Water Agt	Mash	6%	3% - 9%

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