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	4491
Cherry SMaSH Ale	5.5 gal	6.05%	40.44	1.066	1.020		All Grain	1770
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	1643
Ingefærøl	25 L	5.21%	27.19	1.051	1.012		BIAB	1605
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	1352
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	1148
Trick or Treat Caramel Apple Wheat	5 gal	5.48%	8.21	1.049	1.007		extract	1137
Cape Cod Cranberry Red Wheat	5 gal	4.75%	35	1.048	1.012		extract	1136
Magic Hat #9 Clone	5 gal	5.08%	29.41	1.052	1.013		extract	1118
Arnold Palemer	4 gal	5.71%	17.34	1.057	1.014		All Grain	871

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fruitatarian 1	15 L	5.53%	23.24	1.056	1.013		BIAB	16
Cherry Wheat	18 L	8.07%	24.79	1.076	1.014		All Grain	22
Petite Raspberry Saison	2.75 gal	5.46%	16.4	1.050	1.009		BIAB	31
Barrel Aged Rose Beer	65 L	7.64%	16.24	1.077	1.018		All Grain	43
FERMENTO BIRRA IGA	23 L	7.32%	27.26	1.066	1.011		All Grain	39
Pumpkin no 1	19 L	8.18%	29.41	1.079	1.017		All Grain	47
Black Forest Stout	5.5 gal	6.64%	48.75	1.062	1.011		BIAB	69
Apple Peach Hard Cider	4 gal	3.6%	0	1.031	1.003		extract	69
Smooth talkin mango	5.5 gal	6.25%	52.98	1.061	1.014		All Grain	70
Cherry Pie Beer	5.5 gal	6.41%	68.32	1.072	1.023		All Grain	107

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	35	American	Grain	base malt	1.8°L	37	57%	20% - 100%
Flaked Oats	27		Adjunct	raw	2.2°L	33	10%	1% - 23%
Lactose (Milk Sugar)	18		Sugar	sugar	1°L	41	7%	3% - 12%
United Kingdom - Maris Otter Pale	18	United Kingdom	Grain	base malt	3.75°L	38	53%	11% - 91%
American - White Wheat	15	American	Grain	base malt	2.8°L	40	28%	6% - 50%
Flaked Wheat	14		Adjunct	raw	2°L	34	14%	3% - 25%
American - Caramel / Crystal 40L	13	American	Grain	crystal malt	40°L	34	10%	2% - 17%
Canadian - Honey Malt	12	Canadian	Grain	base malt	25°L	37	11%	3% - 31%
American - Pilsner	10	American	Grain	base malt	1.8°L	37	66%	6% - 83%
Liquid Malt Extract - Wheat	9		Liquid Extract	extract	3°L	35	54%	20% - 100%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	16	7	44%	13% - 100%
Citra	14	11	23%	2% - 36%
Mosaic	13	12.5	27%	7% - 100%
Saaz	13	3.5	60%	25% - 100%
Magnum	11	15	48%	8% - 100%
Warrior	8	16	34%	4% - 100%
Amarillo	8	8.6	30%	3% - 50%
Centennial	6	10	33%	11% - 100%
Willamette	6	4.5	50%	13% - 100%
Tettnanger	6	4.5	50%	17% - 100%

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	Adjunct	other	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	20	Fermentis / Safale	Ales	Low	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	6	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	5	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	5	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - American Ale 1056	4	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Omega Yeast Labs - West Coast Ale I OYL-004	3	Omega Yeast Labs	Ales	0.11	Medium-Low	77%	60°F	73°F
Omega Yeast Labs - DIPA Ale OYL-052	3	Omega Yeast Labs	Ales	0.11	Medium-low	76%	65°F	72°F
Danstar - Belle Saison Yeast	3	Danstar	Ale	High	Low	80%	63°F	75°F
White Labs - American Ale Yeast Blend WLP060	3	White Labs	Ale	Med-High	Medium	76%	68°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	11	Water Agt	Mash	17%	0% - 100%
Wyeast - Beer Nutrient	8	Other	Boil	39%	0% - 100%
Irish Moss	7	Fining	Boil	21%	0% - 100%
Whirlfloc	7	Water Agt	Boil	35%	0% - 100%
Lactic acid	6	Water Agt	Mash	95%	72% - 100%
Calcium Chloride (dihydrate)	5	Water Agt	Mash	23%	1% - 100%
Calcium Chloride (dihydrate)	5	Water Agt	Sparge	27%	0% - 50%
Epsom Salt	4	Water Agt	Mash	0%	0% - 1%
Chalk	2	Water Agt	Mash	2%	0% - 4%
Table Salt	2	Water Agt	Mash	1%	0% - 2%

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