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 | 9909 | |
| Cranberry Ale |
5.5 gal | 6.94% | 45.13 | 1.071 | 1.018 | All Grain | 6337 | |
| Miami "Weiss" - Kiwi Wheat Ale |
5 gal | 5.62% | 27.76 | 1.058 | 1.015 | extract | 5993 | |
| coconut vanilla bean wheat |
5 gal | 5.23% | 27.87 | 1.060 | 1.020 | All Grain | 5600 | |
| black currant sour de-lite |
11 L | 5.85% | 20 | 1.053 | 1.009 | All Grain | 4717 | |
| Watermelon Kolsch |
5 gal | 4.8% | 37.95 | 1.048 | 1.011 | All Grain | 4163 | |
| Fuzzy Sweet Cheeks Apricot Ale |
5.5 gal | 5.07% | 14.69 | 1.052 | 1.013 | All Grain | 3952 | |
| Fønky Farmhouse Ale |
25 L | 5.56% | 37.68 | 1.050 | 1.007 | All Grain | 3723 | |
| Goji berry pale ale |
5.5 gal | 6.6% | 99.1 | 1.063 | 1.013 | All Grain | 3620 | |
| Lemon Meringue Cream Ale |
5 gal | 5.35% | 39.63 | 1.054 | 1.014 | All Grain | 3573 |
Newest Fruit Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| SOUR MELON PINEAPPLE GOSE 50L |
50 L | 5.45% | 10.27 | 1.052 | 1.010 | All Grain | 22 | |
| Awesome Recipe |
5 gal | 6.95% | 12.55 | 1.071 | 1.018 | All Grain | 14 | |
| ManguIpa-L0001/25 |
140 L | 5.33% | 31 | 1.054 | 1.014 | All Grain | 38 | |
| BLISS-STRAWBERRY BLONDE |
5.5 gal | 4.95% | 18.17 | 1.046 | 1.008 | All Grain | 30 | |
| Hard Pub Squash |
20 L | 4.54% | 0 | 1.043 | 1.009 | extract | 32 | |
| Rasberry Stout |
6 gal | 6.28% | 64.91 | 1.064 | 1.016 | BIAB | 32 | |
| NB - Mango Fusion Kolsch |
5.5 gal | 5.03% | 23.61 | 1.050 | 1.012 | All Grain | 25 | |
| #78 El Derado,Citra Superfog,kviek, Lady Londonery Tea |
13 gal | 5.6% | 70.46 | 1.054 | 1.011 | All Grain | 41 | |
| Banana CHOPS Beer |
5.5 gal | 5.03% | 69.25 | 1.051 | 1.013 | BIAB | 34 | |
| Flanders Red |
5.5 gal | 5.98% | 21.82 | 1.060 | 1.014 | All Grain | 74 |
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 | 429 | US | Grain | base malt |
1.8°L
|
37 | 56% | 0% - 100% |
| Flaked Oats | 248 | Adjunct | raw |
2.2°L
|
33 | 10% | 1% - 100% | |
| American - White Wheat | 246 | American | Grain | base malt |
2.8°L
|
40 | 30% | 2% - 85% |
| American - Pilsner | 171 | American | Grain | base malt |
1.8°L
|
37 | 49% | 1% - 100% |
| American - Wheat | 165 | American | Grain | base malt |
1.8°L
|
38 | 32% | 2% - 83% |
| Flaked Wheat | 151 | 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) | 139 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 0% - 23% |
| Lactose (Milk Sugar) | 120 | Sugar | sugar |
1°L
|
41 | 7% | 1% - 21% | |
| German - Wheat Malt | 118 | German | Grain | base malt |
2°L
|
37 | 34% | 2% - 82% |
Hops Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 248 | 7 | 40% | 2% - 100% |
| Citra | 169 | 11 | 32% | 2% - 100% |
| Saaz | 139 | 3.5 | 49% | 9% - 100% |
| Magnum | 123 | 15 | 50% | 3% - 100% |
| Willamette | 93 | 4.5 | 57% | 5% - 100% |
| Amarillo | 92 | 8.6 | 31% | 4% - 100% |
| Mosaic | 92 | 12.5 | 31% | 2% - 100% |
| Centennial | 79 | 10 | 34% | 5% - 100% |
| Hallertau Mittelfruh | 63 | 3.75 | 60% | 13% - 100% |
| Domestic Hallertau | 60 | 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 | 396 | Fermentis / Safale | Ales | Low | Medium | 81% | 12.2°C | 25°C |
| White Labs - California Ale Yeast WLP001 | 83 | White Labs | Ale | High | Medium | 76.5% | 20°C | 22.8°C |
| Fermentis - Safale - English Ale Yeast S-04 | 82 | Fermentis / Safale | Ale | .0975 | High | 75% | 12.2°C | 25°C |
| Wyeast - American Ale 1056 | 60 | Wyeast | Ale | 0.1 | Med-Low | 75% | 15.6°C | 22.2°C |
| Lallemand - WildBrew Philly Sour | 56 | Lallemand | Wilds & Sours | Medium | High | 85% | 20°C | 25°C |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 51 | Fermentis / Safale | Wheat | .105 | Low | 86% | 12.2°C | 25°C |
| Wyeast - American Wheat 1010 | 45 | Wyeast | Wheat | 0.1 | Low | 76% | 14.4°C | 23.3°C |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 31 | Fermentis / Safale | Ale | 0.115 | High | 70% | 12.2°C | 25°C |
| Danstar - Nottingham Ale Yeast | 31 | Danstar | Ale | Med-High | High | 77% | 13.9°C | 21.1°C |
| Fermentis - Safale - German Ale Yeast K-97 | 26 | Fermentis / Safale | Ale | .104 | High | 81% | 12.2°C | 25°C |
Other Ingredients Used In Fruit Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 198 | Water Agt | Mash | 13% | 0% - 100% |
| Whirlfloc | 119 | Water Agt | Boil | 36% | 0% - 100% |
| Irish Moss | 111 | Fining | Boil | 36% | 0% - 100% |
| Lactic acid | 110 | Water Agt | Mash | 59% | 0% - 100% |
| Calcium Chloride (dihydrate) | 101 | Water Agt | Mash | 11% | 0% - 100% |
| Epsom Salt | 73 | Water Agt | Mash | 5% | 0% - 100% |
| Calcium Chloride (anhydrous) | 66 | Water Agt | Mash | 12% | 0% - 100% |
| Yeast Nutrient | 38 | Other | Boil | 17% | 0% - 98% |
| Citric acid | 24 | Water Agt | Mash | 17% | 0% - 99% |
| Chalk | 24 | Water Agt | Mash | 11% | 0% - 60% |
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