Spice/Herb/Vegetable Beer - Spice, Herb, or Vegetable Beer (BJCP 2008)
Top 10 Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Beòir nan Brìde Dandelion Gruit |
1 gal | 5.71% | 0 | 1.059 | 1.017 | All Grain | 8224 | |
| Carrot Cake Ale |
5.75 gal | 6.73% | 22.07 | 1.070 | 1.018 | All Grain | 8084 | |
| Carrot Beer |
20.8 L | 6.03% | 15.96 | 1.058 | 1.012 | All Grain | 7530 | |
| sugar cane beer |
21 L | 6.71% | 37.88 | 1.058 | 1.007 | Partial Mash | 5738 | |
| Pumpking the volume |
18.93 L | 5.26% | 43.34 | 1.056 | 1.016 | All Grain | 4998 | |
| Pumpkin Ale |
5.5 gal | 5.09% | 15.22 | 1.051 | 1.012 | All Grain | 4929 | |
| Red Velvet Stout |
5.5 gal | 6.45% | 23.84 | 1.071 | 1.022 | BIAB | 4526 | |
| Ginger Beer |
5 gal | 5.14% | 67.16 | 1.048 | 1.008 | All Grain | 4340 | |
| Žaltvykslė |
5.4 L | 6.64% | 5.13 | 1.054 | 1.003 | All Grain | 3951 | |
| Honey Babe, Suger Lump, Mr Sweet Guy, Lovey Dovey All Grain Brew |
10.5 gal | 5.29% | 42.99 | 1.056 | 1.016 | All Grain | 3501 |
Newest Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Bitches Brew |
5.5 gal | 5.78% | 33.85 | 1.057 | 1.013 | extract | 52 | |
| No.36 Taiwan Baozhong Tea Blonde Ale |
19 L | 5.46% | 19.55 | 1.050 | 1.008 | All Grain | 57 | |
| Merry Gentlemen Spiced Ale |
10.5 gal | 7.53% | 31.21 | 1.076 | 1.019 | All Grain | 86 | |
| Firecracker Ale |
170.5 gal | 4.39% | 23.73 | 1.041 | 1.007 | All Grain | 63 | |
| Pumpkin Ale |
5.5 gal | 6.27% | 30.42 | 1.066 | 1.019 | extract | 56 | |
| Kolsch Orange and Coriander |
39 L | 5.42% | 30.69 | 1.046 | 1.005 | All Grain | 87 | |
| Holiday Ale 2026 |
5 gal | 8.55% | 65.66 | 1.082 | 1.017 | All Grain | 83 | |
| Gourdzilla Spice Must Flow |
31 gal | 7.16% | 21.65 | 1.069 | 1.014 | All Grain | 69 | |
| Pickin' Treats |
5.5 gal | 5.75% | 14.8 | 1.059 | 1.015 | All Grain | 118 | |
| Hibiscus Sorrel |
15 gal | 6.25% | 0 | 1.048 | 1.000 | extract | 58 |
Fermentables Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Pale 2-Row | 187 | US | Grain | base malt |
1.8°L
|
37 | 58% | 11% - 100% |
| Brown Sugar | 115 | Sugar | sugar |
15°L
|
45 | 14% | 0% - 100% | |
| United Kingdom - Maris Otter Pale | 104 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 59% | 5% - 100% |
| Honey | 87 | Sugar | honey |
2°L
|
35 | 14% | 1% - 60% | |
| Caramel / Crystal 60L | 82 | Grain | crystal malt |
60°L
|
34 | 6% | 1% - 33% | |
| Flaked Oats | 79 | Adjunct | raw |
2.2°L
|
33 | 9% | 1% - 47% | |
| Munich - Light 10L | 75 | Grain | specialty malt |
10°L
|
33 | 16% | 2% - 80% | |
| American - Caramel / Crystal 40L | 60 | American | Grain | crystal malt |
40°L
|
34 | 7% | 2% - 25% |
| Rice Hulls | 55 | Adjunct | other |
0°L
|
0 | 5% | 1% - 19% | |
| Pumpkin (canned) | 53 | Fruit | fruit |
0°L
|
8 | 19% | 2% - 63% |
Hops Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 104 | 7 | 42% | 0% - 100% |
| Saaz | 84 | 3.5 | 46% | 8% - 100% |
| Magnum | 71 | 15 | 62% | 4% - 100% |
| Fuggles | 62 | 4.5 | 55% | 5% - 100% |
| Willamette | 53 | 4.5 | 41% | 8% - 100% |
| East Kent Goldings | 52 | 5 | 56% | 13% - 100% |
| Citra | 50 | 11 | 28% | 4% - 100% |
| Centennial | 40 | 10 | 29% | 1% - 100% |
| Cluster | 33 | 6.5 | 68% | 10% - 100% |
| Northern Brewer | 32 | 7.8 | 70% | 6% - 100% |
Steeping Grains Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Caramel / Crystal 60L | 13 | Grain | crystal malt |
60°L
|
34 | 36% | 17% - 100% | |
| American - Carapils (Dextrine Malt) | 12 | American | Grain | crystal malt |
1.8°L
|
33 | 35% | 18% - 50% |
| Belgian - Biscuit | 11 | Belgian | Grain | roasted malt |
23°L
|
35 | 30% | 17% - 50% |
| American - Caramel / Crystal 20L | 10 | American | Grain | crystal malt |
20°L
|
35 | 55% | 25% - 100% |
| American - Caramel / Crystal 40L | 10 | American | Grain | crystal malt |
40°L
|
34 | 43% | 29% - 100% |
| American - Caramel / Crystal 10L | 8 | American | Grain | crystal malt |
10°L
|
35 | 54% | 25% - 100% |
| American - Chocolate | 8 | American | Grain | roasted malt |
350°L
|
29 | 25% | 13% - 48% |
| American - Caramel / Crystal 120L | 7 | American | Grain | crystal malt |
120°L
|
33 | 21% | 2% - 38% |
| American - Victory | 5 | American | Grain | roasted malt |
28°L
|
34 | 33% | 25% - 42% |
| US - Pale 2-Row | 4 | US | Grain | base malt |
1.8°L
|
37 | 38% | 20% - 50% |
Yeasts Used In Spice, Herb, or Vegetable 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 | 181 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 74 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - American Ale 1056 | 52 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 37 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - English Ale Yeast WLP002 | 24 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Danstar - Nottingham Ale Yeast | 19 | Danstar | Ales | High | High | 77% | 50°F | 77°F |
| Wyeast - London ESB Ale 1968 | 15 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Wyeast - American Ale II 1272 | 13 | Wyeast | Ale | 0.1 | High | 74% | 60°F | 72°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 12 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Lallemand - Belle Saison | 10 | Lallemand | Ales | High | Low | 90% | 59°F | 95°F |
Other Ingredients Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 84 | Fining | Boil | 27% | 0% - 100% |
| Gypsum | 79 | Water Agt | Boil | 11% | 0% - 100% |
| Ginger | 52 | Spice | Secondary | 31% | 0% - 100% |
| Calcium Chloride (dihydrate) | 46 | Water Agt | Mash | 6% | 0% - 59% |
| Whirlfloc | 43 | Water Agt | Boil | 32% | 0% - 100% |
| Lactic acid | 36 | Water Agt | Mash | 53% | 0% - 100% |
| Epsom Salt | 34 | Water Agt | Mash | 4% | 0% - 40% |
| Cinnamon stick | 29 | Spice | Mash | 23% | 0% - 64% |
| Nutmeg | 26 | Spice | Mash | 8% | 0% - 24% |
| Cinnamon | 26 | Spice | Boil | 28% | 0% - 100% |
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