Fruit Beer - Fruit Beer (BJCP 2008)

Top 10 Fruit Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Fruit Smoothie IPA	40 gal	7.78%	68.42	1.086	1.027		All Grain	10316
Cranberry Ale	5.5 gal	6.94%	45.13	1.071	1.018		All Grain	6722
Miami "Weiss" - Kiwi Wheat Ale	5 gal	5.62%	27.76	1.058	1.015		extract	6327
coconut vanilla bean wheat	5 gal	5.23%	27.87	1.060	1.020		All Grain	5878
black currant sour de-lite	11 L	5.85%	20	1.053	1.009		All Grain	5133
Watermelon Kolsch	5 gal	4.8%	37.95	1.048	1.011		All Grain	4453
Fuzzy Sweet Cheeks Apricot Ale	5.5 gal	5.07%	14.69	1.052	1.013		All Grain	4098
Lemon Meringue Cream Ale	5 gal	5.35%	39.63	1.054	1.014		All Grain	3917
Fønky Farmhouse Ale	25 L	5.56%	37.68	1.050	1.007		All Grain	3859
Goji berry pale ale	5.5 gal	6.6%	99.1	1.063	1.013		All Grain	3828

Newest Fruit Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Blackberry Blonde	5 L	4.9%	20.69	1.046	1.009		BIAB	20
Blueberry Ale	2150 L	5.22%	5.96	1.051	1.011		All Grain	22
Mark Likes Appricot Blondes	12 gal	5.53%	29.99	1.052	1.010		All Grain	30
Raspberry Wheat	126 gal	4.76%	40.52	1.048	1.011		All Grain	33
fruits rouge	2200 L	4.77%	1.58	1.044	1.008		All Grain	23
Lt. Crusher	186 gal	5%	14.47	1.046	1.008		All Grain	37
Sour Cherry	16 L	5.75%	13.62	1.051	1.007		All Grain	37
for may	15 L	3.44%	30.01	1.033	1.007		BIAB	30
Schuylkill Sour 400L	400 L	6.25%	11.72	1.053	1.005		All Grain	25
Sommerøl	39 L	5.86%	49.47	1.055	1.010		All Grain	52

Fermentables Used In Fruit Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	432	US	Grain	base malt	1.8°L	37	56%	0% - 100%
Flaked Oats	253		Adjunct	raw	2.2°L	33	10%	1% - 100%
American - White Wheat	249	American	Grain	base malt	2.8°L	40	30%	2% - 85%
American - Pilsner	174	American	Grain	base malt	1.8°L	37	49%	1% - 100%
American - Wheat	167	American	Grain	base malt	1.8°L	38	31%	2% - 83%
Flaked Wheat	155		Adjunct	raw	2°L	34	11%	1% - 50%
German - Pilsner	148	German	Grain	base malt	1.6°L	38	54%	1% - 100%
American - Carapils (Dextrine Malt)	145	American	Grain	crystal malt	1.8°L	33	6%	0% - 23%
German - Wheat Malt	122	German	Grain	base malt	2°L	37	34%	2% - 82%
Lactose (Milk Sugar)	121		Sugar	sugar	1°L	41	7%	1% - 21%

Hops Used In Fruit Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	252	7	40%	2% - 100%
Citra	176	11	32%	2% - 100%
Saaz	142	3.5	50%	9% - 100%
Magnum	124	15	50%	3% - 100%
Mosaic	95	12.5	32%	2% - 100%
Willamette	95	4.5	56%	5% - 100%
Amarillo	94	8.6	32%	4% - 100%
Centennial	80	10	35%	5% - 100%
Hallertau Mittelfruh	72	3.75	59%	7% - 100%
Domestic Hallertau	61	3.9	58%	13% - 100%

Steeping Grains Used In Fruit Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	17	American	Grain	crystal malt	1.8°L	33	40%	7% - 100%
US - Pale 2-Row	13	US	Grain	base malt	1.8°L	37	49%	3% - 100%
American - Caramel / Crystal 40L	11	American	Grain	crystal malt	40°L	34	65%	2% - 100%
American - White Wheat	10	American	Grain	base malt	2.8°L	40	44%	25% - 62%
Honey Malt	10		Grain	crystal malt	25°L	37	48%	7% - 100%
American - Wheat	7	American	Grain	base malt	1.8°L	38	47%	5% - 100%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	86%	33% - 100%
Caramel / Crystal 60L	7		Grain	crystal malt	60°L	34	82%	25% - 100%
American - Caramel / Crystal 10L	6	American	Grain	crystal malt	10°L	35	52%	14% - 100%
American - Caramel / Crystal 15L	6	American	Grain	crystal malt	15°L	35	58%	20% - 100%

Yeasts Used In Fruit Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	408	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	85	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	84	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	60	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - WildBrew Philly Sour	59	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	52	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - American Wheat 1010	44	Wyeast	Wheat	0.1	Low	76%	58°F	74°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	31	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Danstar - Nottingham Ale Yeast	31	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - German Ale Yeast K-97	27	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F

Other Ingredients Used In Fruit Beer (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	203	Water Agt	Mash	13%	0% - 100%
Whirlfloc	120	Fining	Boil	35%	0% - 100%
Lactic acid	115	Water Agt	Mash	58%	0% - 100%
Irish Moss	113	Fining	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	107	Water Agt	Mash	11%	0% - 100%
Epsom Salt	77	Water Agt	Mash	6%	0% - 100%
Calcium Chloride (anhydrous)	66	Water Agt	Mash	12%	0% - 100%
Yeast Nutrient	38	Other	Boil	17%	0% - 98%
Baking Soda	25	Water Agt	Mash	11%	0% - 57%
Chalk	25	Water Agt	Mash	12%	0% - 60%

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