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Beer Style: Fruit Beer (20A)
Recipe Type: extract
Yield: 5 US gallons

Fruit Beer


This beer was the creation of making a smooth wiess like beer, but not as sharp, to satisfy my girlfriend's love for lemon flavored beer. It's pretty strong too. Very good lemon aroma and soft sweet aftertaste. I have made three batches and each has been great!


  • 6.6 pounds Northwestern weizen extract
  • 3 pounds light dry malt extract
  • 2 pounds honey
  • 2 ounces pure lemon extract
  • 4 whole lemons
  • 2 ounces Hallertauer hops
  • 1 cup corn sugar for priming
  • dry ale yeast

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Boil 2 gallons of water, remove from heat and add the malt extracts and honey. Add 1-1/2 ounces of the hops at this time. Return to heat and boil for 50 minutes. After removing from heat, add the remaining 1/2 ounce of hops, the lemon extract, and the juice from the 4 lemons.

Chill wort to 72 degrees, transfer to primary fermenter and pitch yeast. Ferment for 7 days at 72 degrees. Rack to secondary fermenter and let sit another 7 days. Bottle and let sit for 4 weeks.