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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