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	3530
Orange Creamsicle IPA	5.5 gal	5.88%	57.54	1.068	1.023		All Grain	1823
Cherry SMaSH Ale	5.5 gal	6.05%	40.44	1.066	1.020		All Grain	1513
Ingefærøl	25 L	5.21%	27.19	1.051	1.012		BIAB	1473
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	1338
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	1146
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	1050
Cape Cod Cranberry Red Wheat	5 gal	4.75%	35	1.048	1.012		extract	1019
Trick or Treat Caramel Apple Wheat	5 gal	5.48%	8.21	1.049	1.007		extract	989
Magic Hat #9 Clone	5 gal	5.08%	29.41	1.052	1.013		extract	933

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Spiced Hard Cider	5 gal	5.78%	0	1.056	1.013		extract	9
Pumkin brew	10 gal	4.66%	15.58	1.051	1.015		All Grain	17
Sour Fruit IPA (Brummel Sour IPA clone)	5.5 gal	5.76%	12.7	1.070	1.026		All Grain	63
Birthday Blueberry Wheat Ale	5.5 gal	5.58%	31.31	1.053	1.010		extract	46
Blueberry Wheat Ale	5.25 gal	6.43%	31.92	1.059	1.010		extract	25
Blood Moon Wit	5.5 gal	7.35%	34.1	1.068	1.012		All Grain	26
Pumpkin	5.5 gal	6.88%	28.82	1.067	1.015		All Grain	56
Awesome Recipe	5.5 gal	5.05%	12.95	1.050	1.012		All Grain	27
Cherry Rye Kveik	3.5 gal	5.66%	20.39	1.057	1.014		BIAB	31
Belgian Peach	5.5 gal	7.7%	35.48	1.076	1.017		Partial Mash	67

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	24		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%
Canadian - Honey Malt	12	Canadian	Grain	base malt	25°L	37	11%	3% - 31%
American - White Wheat	12	American	Grain	base malt	2.8°L	40	27%	6% - 50%
American - Caramel / Crystal 40L	11	American	Grain	crystal malt	40°L	34	10%	2% - 17%
Liquid Malt Extract - Wheat	9		Liquid Extract	extract	3°L	35	54%	20% - 100%
American - Wheat	8	American	Grain	base malt	1.8°L	38	28%	2% - 44%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	14	7	47%	13% - 100%
Citra	13	11	22%	2% - 36%
Saaz	13	3.5	60%	25% - 100%
Mosaic	12	12.5	27%	7% - 100%
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%
Centennial	6	10	33%	11% - 100%
El Dorado	5	15.7	19%	3% - 38%

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%
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%
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 - American Ale Yeast US-05	19	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 - English Ale Yeast S-04	5	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°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	4	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
White Labs - Lactobacillus Brevis	2	White Labs	Ales	Low	Low	80%	70°F	95°F
Wyeast - London Ale III 1318	2	Wyeast	Ale	0.1	High	73%	64°F	74°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	7	Fining	Boil	21%	0% - 100%
Lactic acid	6	Water Agt	Mash	95%	72% - 100%
Calcium Chloride (dihydrate)	5	Water Agt	Mash	23%	1% - 100%
Whirlfloc	5	Fining	Boil	41%	0% - 100%
Epsom Salt	4	Water Agt	Mash	0%	0% - 1%
Wyeast - Beer Nutrient	4	Water Agt	Whirlpool	11%	0% - 25%
Table Salt	2	Water Agt	Mash	1%	0% - 2%
Chalk	2	Water Agt	Mash	2%	0% - 4%
Calcium Chloride (dihydrate)	2	Water Agt	Sparge	25%	0% - 50%

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