Style: Fruit Beer

• 48% Pale
• 21% Pilsner
• 16% Wheat
• 6% Toast

% of total grain weight across all recipes · sums to ~100%

• 73% Pale (67%)
• 55% Wheat (33%)
• 41% Crystal (7%)
• 34% Pilsner (50%)
• 31% Toast (12%)

% of Fruit Beer recipes using each malt category (addition % in brackets)

• 17% Cascade
• 9% Citra
• 8% Saaz
• 7% Magnum
• 6% Willamette
• 5% Mosaic
• 5% Centennial
• 5% Amarillo
• 4% Hersbrucker
• 4% East Kent Goldings

% of Fruit Beer recipes using each hop

dated Fruit Beer recipes with at least one dry-hop addition

• 10% Pale Malt (2 Row) US
• 8% Flaked Oats
• 7% American - White Wheat
• 6% Rice Hulls
• 6% American - Pilsner
• 5% White Wheat Malt
• 5% American - Pale 2-Row
• 5% Honey Malt
• 4% Wheat Malt, Ger
• 4% US - Pale 2-Row

Colour = malt category · bar = % of recipes

• 19% Safale American (US-05) Fermentis
• 5% California Ale (WLP001) White Labs
• 4% SafAle English Ale (S-04) Fermentis
• 4% American Ale (1056) Wyeast Labs
• 3% Wildbrew Philly Sour Lallemand
• 2% Nottingham Lallemand
• 2% American Wheat Ale (1010) Wyeast Labs
• 2% American Hefeweizen Ale (WLP320) White Labs
• 1% Safbrew Wheat (WB-06) Fermentis
• 1% Weihenstephan Weizen (3068) Wyeast Labs

% of Fruit Beer recipes using each strain

• 75% Single Infusion
• 20% Step Mash
• 4% Decoction

% of Fruit Beer recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile