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	9982
Cranberry Ale	5.5 gal	6.94%	45.13	1.071	1.018		All Grain	6423
Miami "Weiss" - Kiwi Wheat Ale	5 gal	5.62%	27.76	1.058	1.015		extract	6076
coconut vanilla bean wheat	5 gal	5.23%	27.87	1.060	1.020		All Grain	5688
black currant sour de-lite	11 L	5.85%	20	1.053	1.009		All Grain	4811
Watermelon Kolsch	5 gal	4.8%	37.95	1.048	1.011		All Grain	4219
Fuzzy Sweet Cheeks Apricot Ale	5.5 gal	5.07%	14.69	1.052	1.013		All Grain	3983
Fønky Farmhouse Ale	25 L	5.56%	37.68	1.050	1.007		All Grain	3755
Goji berry pale ale	5.5 gal	6.6%	99.1	1.063	1.013		All Grain	3663
Lemon Meringue Cream Ale	5 gal	5.35%	39.63	1.054	1.014		All Grain	3618

Newest Fruit Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hoppy Peach Ale (DDH Fruit IPA)	4.5 gal	5.83%	60.84	1.058	1.014		All Grain	15
Raspberry Wheat Draft	500 L	4.54%	11.05	1.049	1.014		All Grain	10
Pineapple Ginger Sour	1750 L	5.19%	14.64	1.053	1.013		All Grain	24
Kiwi Bikini	590 gal	4.79%	0	1.048	1.011		All Grain	22
Razacca Wheat	5.1 gal	5.75%	10.23	1.055	1.011		All Grain	25
El Furiero	6 gal	3.25%	0	1.062	1.037		BIAB	39
Ninobrew	8 L	4.3%	19.26	1.048	1.015		BIAB	35
Awesome Recipe	570 L	5.12%	13.58	1.055	1.016		All Grain	164
Tropical Ale JaNi	5 L	4.95%	85.81	1.047	1.009		extract	49
SOUR MELON PINEAPPLE GOSE 50L	50 L	4.89%	8.68	1.047	1.009		All Grain	47

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	430	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	247	American	Grain	base malt	2.8°L	40	30%	2% - 85%
American - Pilsner	172	American	Grain	base malt	1.8°L	37	49%	1% - 100%
American - Wheat	166	American	Grain	base malt	1.8°L	38	31%	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)	121		Sugar	sugar	1°L	41	7%	1% - 21%
German - Wheat Malt	119	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	170	11	32%	2% - 100%
Saaz	140	3.5	50%	9% - 100%
Magnum	123	15	50%	3% - 100%
Willamette	94	4.5	56%	5% - 100%
Amarillo	92	8.6	31%	4% - 100%
Mosaic	92	12.5	31%	2% - 100%
Centennial	79	10	34%	5% - 100%
Hallertau Mittelfruh	66	3.75	59%	13% - 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	398	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	83	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - English Ale Yeast S-04	82	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	60	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Lallemand - WildBrew Philly Sour	57	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	51	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - American Wheat 1010	45	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	26	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	199	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	60%	0% - 100%
Calcium Chloride (dihydrate)	102	Water Agt	Mash	11%	0% - 100%
Epsom Salt	75	Water Agt	Mash	5%	0% - 100%
Calcium Chloride (anhydrous)	65	Water Agt	Mash	12%	0% - 100%
Yeast Nutrient	38	Other	Boil	17%	0% - 98%
Chalk	25	Water Agt	Mash	12%	0% - 60%
Baking Soda	24	Water Agt	Mash	11%	0% - 57%

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