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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 4096
Cherry SMaSH Ale
5.5 gal 6.05% 40.44 1.066 1.020
All Grain 1657
Ingefærøl
25 L 5.21% 27.19 1.051 1.012
BIAB 1563
Peach/Cantaloupe IPA
6 gal 6.43% 45.53 1.068 1.019
Partial Mash 1517
Feijoa Sparkling Wheat
22 L 4.29% 0 1.044 1.011
All Grain 1272
Cape Cod Cranberry Red Wheat
5 gal 4.75% 35 1.048 1.012
extract 1098
Soft Parade Clone
5.5 gal 9.08% 0 1.091 1.022
All Grain 1098
Trick or Treat Caramel Apple Wheat
5 gal 5.48% 8.21 1.049 1.007
extract 1089
Magic Hat #9 Clone
5 gal 5.08% 29.41 1.052 1.013
extract 1059
Arnold Palemer
4 gal 5.71% 17.34 1.057 1.014
All Grain 816

Newest Specialty Fruit Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Pumpkin no 1
19 L 8.18% 29.41 1.079 1.017
All Grain 9
Black Forest Stout
5.5 gal 6.68% 49.53 1.062 1.011
BIAB 7
Apple Peach Hard Cider
4 gal 3.6% 0 1.031 1.003
extract 43
Smooth talkin mango
5.5 gal 6.25% 52.98 1.061 1.014
All Grain 40
Cherry Pie Beer
5.5 gal 6.41% 68.32 1.072 1.023
All Grain 69
Awesome Recipe
180 gal 7.02% 0 1.074 1.021
All Grain 28
KS Milkshake Base
10 gal 6.93% 0 1.085 1.032
All Grain 49
Spiced Hard Cider
5 gal 5.78% 0 1.056 1.013
extract 57
Wheat Graf
5.5 gal 2.59% 13.85 1.028 1.008
All Grain 14
Pumkin brew
10 gal 4.66% 15.58 1.051 1.015
All Grain 55

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) 17 Sugar sugar 1°L
41 7% 3% - 12%
United Kingdom - Maris Otter Pale 16 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 15% 3% - 25%
Canadian - Honey Malt 12 Canadian Grain base malt 25°L
37 11% 3% - 31%
American - Caramel / Crystal 40L 12 American Grain crystal malt 40°L
34 10% 2% - 17%
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
Citra 14 11 23% 2% - 36%
Cascade 14 7 43% 13% - 100%
Saaz 13 3.5 60% 25% - 100%
Mosaic 13 12.5 27% 7% - 100%
Magnum 11 15 48% 8% - 100%
Warrior 8 16 34% 4% - 100%
Amarillo 8 8.6 30% 3% - 50%
Tettnanger 6 4.5 50% 17% - 100%
Hops Direct - Centennial 6 9.7 33% 11% - 100%
Willamette 6 4.5 50% 13% - 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 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
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 10 Water Agt Mash 15% 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%
Wyeast - Beer Nutrient 5 Water Agt Mash 29% 0% - 100%
Whirlfloc 5 Fining Boil 41% 0% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 25% 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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