Fruit Beer - Specialty Fruit Beer

A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.

Flavor Profile: Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the fruit and the beer components, and be a pleasant combination. Ad

BJCP Style Guide

Top 10 Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sour Fruit IPA (Brummel Sour IPA clone)	5.5 gal	5.76%	12.7	1.070	1.026		All Grain	3975
Peach Cobbler Sour Ale	98 gal	4.85%	2.83	1.053	1.016		All Grain	3104
Peach/Cantaloupe IPA	6 gal	6.43%	45.53	1.068	1.019		Partial Mash	3011
Ocean Water - Blue Sour IPA	2.5 gal	7.87%	25.32	1.078	1.022		BIAB	2956
Ingefærøl	25 L	5.77%	27.91	1.048	1.004		BIAB	2746
Feijoa Sparkling Wheat	22 L	4.29%	0	1.044	1.011		All Grain	2428
Col. Lipton's Raspy Tea	12 gal	5.82%	8.26	1.059	1.015		All Grain	2243
Soft Parade Clone	5.5 gal	9.08%	0	1.091	1.022		All Grain	2088
Blackberry Wheat Ale	23 L	5.27%	27.77	1.052	1.012		All Grain	1979
No. 13 - Rowan Berry Christmas Ale	26 L	3.82%	40.76	1.041	1.012		BIAB	1848

Newest Specialty Fruit Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dory's Peach Cloud Wheat	3 gal	5.7%	27.65	1.057	1.013		All Grain	18
Sour Çilek	22 L	5.48%	19.85	1.054	1.012		All Grain	8
Fruited Wheat	5 gal	4.51%	31.99	1.049	1.015		BIAB	11
Orange Weizen 20240421	115 L	4.86%	15.04	1.049	1.012		All Grain	22
Special mango beer	20.8 L	4.02%	14.39	1.041	1.011		BIAB	48
Isn't Life Peachy?	6 gal	5.59%	29.97	1.049	1.007		All Grain	129
Cherry chocolate mystery	5.2 gal	5.86%	38.91	1.059	1.015		All Grain	59
coconuts lemon sour#1	510 L	4.23%	0	1.045	1.013		All Grain	107
lime ale	1.5 gal	5.65%	27.28	1.054	1.011		extract	90
M1 Convergence	5 gal	5.2%	6.65	1.050	1.011		BIAB	88

Fermentables Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	64	US	Grain	base malt	1.8°L	37	52%	9% - 100%
Flaked Oats	59		Adjunct	raw	2.2°L	33	10%	1% - 29%
American - White Wheat	37	American	Grain	base malt	2.8°L	40	26%	1% - 60%
Lactose (Milk Sugar)	35		Sugar	sugar	1°L	41	7%	1% - 19%
American - Pilsner	32	American	Grain	base malt	1.8°L	37	52%	6% - 100%
Flaked Wheat	28		Adjunct	raw	2°L	34	13%	2% - 48%
American - Wheat	27	American	Grain	base malt	1.8°L	38	26%	2% - 58%
American - Carapils (Dextrine Malt)	21	American	Grain	crystal malt	1.8°L	33	6%	2% - 13%
United Kingdom - Maris Otter Pale	21	United Kingdom	Grain	base malt	3.75°L	38	52%	8% - 91%
Rice Hulls	20		Adjunct	other	0°L	0	7%	1% - 16%

Hops Used In Specialty Fruit Beer Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	36	11	26%	2% - 58%
Cascade	35	7	41%	7% - 100%
Mosaic	28	12.5	28%	7% - 100%
Saaz	24	3.5	58%	13% - 100%
Amarillo	23	8.6	36%	3% - 100%
Magnum	23	15	50%	2% - 100%
Centennial	15	10	27%	4% - 100%
Tettnanger	12	4.5	59%	17% - 100%
Galaxy	11	14.25	26%	2% - 74%
Willamette	10	4.5	48%	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)	4	American	Grain	crystal malt	1.8°L	33	67%	18% - 100%
American - Vienna	2	American	Grain	base malt	4°L	35	58%	50% - 67%

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	41	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Lallemand - WildBrew Philly Sour	29	Lallemand	Wilds & Sours	Medium	High	85%	68°F	77°F
Fermentis - Safale - English Ale Yeast S-04	11	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	8	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safbrew - Abbaye Yeast BE-256	7	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	7	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - American Ale 1056	7	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	6	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safbrew - General/Belgian Yeast S-33	6	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - French Saison 3711	5	Wyeast	Ale	0.12	Low	80%	65°F	77°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	48	Water Agt	Mash	9%	0% - 100%
Lactic acid	30	Water Agt	Mash	63%	0% - 100%
Calcium Chloride (dihydrate)	29	Water Agt	Mash	8%	0% - 50%
Epsom Salt	26	Water Agt	Mash	2%	0% - 22%
Calcium Chloride (anhydrous)	19	Water Agt	Mash	13%	0% - 97%
Whirlfloc	18	Water Agt	Boil	40%	0% - 100%
Irish Moss	18	Fining	Boil	16%	0% - 100%
Yeast Nutrient	10	Other	Boil	17%	0% - 100%
Baking Soda	8	Water Agt	Mash	6%	0% - 22%
Chalk	6	Water Agt	Mash	1%	0% - 4%

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