Fruit Beer - Specialty Fruit Beer
BJCP Style GuideTop 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 | 6039 | |
| Peach/Cantaloupe IPA |
6 gal | 6.43% | 45.53 | 1.068 | 1.019 | Partial Mash | 1967 | |
| Ingefærøl |
25 L | 5.21% | 27.19 | 1.051 | 1.012 | BIAB | 1744 | |
| Feijoa Sparkling Wheat |
22 L | 4.29% | 0 | 1.044 | 1.011 | All Grain | 1639 | |
| Magic Hat #9 Clone |
5 gal | 5.08% | 29.41 | 1.052 | 1.013 | extract | 1374 | |
| Trick or Treat Caramel Apple Wheat |
5 gal | 5.48% | 8.21 | 1.049 | 1.007 | extract | 1302 | |
| Soft Parade Clone |
5.5 gal | 9.08% | 0 | 1.091 | 1.022 | All Grain | 1264 | |
| Arnold Palemer |
4 gal | 5.71% | 17.34 | 1.057 | 1.014 | All Grain | 1017 | |
| Sour Fruit IPA (Brummel Sour IPA clone) |
5.5 gal | 5.76% | 12.7 | 1.070 | 1.026 | All Grain | 947 | |
| Peach Cobbler Sour Ale |
98 gal | 4.85% | 2.83 | 1.053 | 1.016 | All Grain | 940 |
Newest Specialty Fruit Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Strawberries and cream imperial wit |
20 L | 7.05% | 0 | 1.072 | 1.018 | All Grain | 3 | |
| 057 - Saison framboises brettés (infectée volotairement) |
33 L | 4.4% | 26.5 | 1.042 | 1.009 | All Grain | 8 | |
| Cerveza trigo frambuesa |
11.5 L | 5.54% | 16.63 | 1.054 | 1.012 | All Grain | 15 | |
| Tangerine Ale |
55 L | 5.04% | 5.39 | 1.054 | 1.016 | All Grain | 14 | |
| rhubarb saison pale ale |
19 L | 6.03% | 42.96 | 1.058 | 1.012 | All Grain | 12 | |
| raspberry gose |
6 gal | 4.02% | 0 | 1.041 | 1.010 | All Grain | 20 | |
| Awesome Recipe |
3 gal | 6.3% | 22.11 | 1.059 | 1.011 | extract | 17 | |
| Mango IPA |
5.5 gal | 5.83% | 33.27 | 1.056 | 1.011 | All Grain | 47 | |
| Awesome Recipe |
5 gal | 5.23% | 0 | 1.045 | 1.005 | All Grain | 22 | |
| Apple Pie Graf |
5 gal | 5.92% | 29.78 | 1.059 | 1.013 | BIAB | 22 |
Fermentables Used In Specialty Fruit Beer Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Pale 2-Row | 30 | Grain | base malt |
1.8°L
|
37 | 58% | 20% - 100% | |
| Flaked Oats | 22 | Adjunct | raw |
2.2°L
|
33 | 11% | 1% - 23% | |
| Lactose (Milk Sugar) | 15 | Sugar | sugar |
1°L
|
41 | 8% | 3% - 12% | |
| United Kingdom - Maris Otter Pale | 14 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 52% | 11% - 91% |
| American - White Wheat | 13 | American | Grain | base malt |
2.8°L
|
40 | 26% | 6% - 50% |
| Flaked Wheat | 11 | Adjunct | raw |
2°L
|
34 | 15% | 3% - 25% | |
| Honey Malt | 10 | Grain | crystal malt |
25°L
|
37 | 11% | 3% - 31% | |
| American - Caramel / Crystal 40L | 10 | American | Grain | crystal malt |
40°L
|
34 | 10% | 2% - 17% |
| Liquid Malt Extract - Wheat | 9 | Liquid Extract | extract |
3°L
|
35 | 54% | 20% - 100% | |
| United Kingdom - Wheat | 7 | United Kingdom | Grain | base malt |
2°L
|
37 | 20% | 5% - 45% |
Hops Used In Specialty Fruit Beer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Mosaic | 13 | 12.5 | 27% | 7% - 100% |
| Citra | 12 | 11 | 23% | 2% - 36% |
| Cascade | 12 | 7 | 45% | 13% - 100% |
| Saaz | 12 | 3.5 | 65% | 25% - 100% |
| Warrior | 8 | 16 | 34% | 4% - 100% |
| Amarillo | 7 | 8.6 | 30% | 3% - 50% |
| Magnum | 6 | 15 | 36% | 8% - 100% |
| Tettnanger | 6 | 4.5 | 50% | 17% - 100% |
| Willamette | 5 | 4.5 | 52% | 13% - 100% |
| El Dorado | 5 | 15.7 | 14% | 3% - 34% |
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% |
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 | 14 | Fermentis / Safale | Ales | Low | Medium | 81% | 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 |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - American Ale Yeast Blend WLP060 | 3 | White Labs | Ale | Med-High | Medium | 76% | 68°F | 72°F |
| Danstar - Belle Saison Yeast | 3 | Danstar | Ale | High | Low | 80% | 63°F | 75°F |
| White Labs - California Ale Yeast WLP001 | 3 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Omega Yeast Labs - DIPA Ale OYL-052 | 3 | Omega Yeast Labs | Ales | 0.11 | Medium-low | 76% | 65°F | 72°F |
| White Labs - London Fog Ale Yeast WLP066 | 2 | White Labs | Ales | High | Medium | 78.5% | 64°F | 72°F |
| White Labs - Hefeweizen Ale Yeast WLP300 | 2 | 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 | 8 | Water Agt | Mash | 14% | 0% - 100% |
| Irish Moss | 6 | Fining | Boil | 23% | 0% - 100% |
| Lactic acid | 5 | Water Agt | Mash | 94% | 72% - 100% |
| Calcium Chloride (dihydrate) | 5 | Water Agt | Mash | 23% | 1% - 100% |
| Epsom Salt | 4 | Water Agt | Mash | 5% | 0% - 15% |
| Whirlfloc | 3 | Fining | Boil | 19% | 0% - 35% |
| Chalk | 2 | Water Agt | Mash | 2% | 0% - 4% |
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