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	7934
Carrot Cake Ale	5.75 gal	6.73%	22.07	1.070	1.018		All Grain	7559
Carrot Beer	20.8 L	6.03%	15.96	1.058	1.012		All Grain	6948
Cold Snap	4.75 gal	6.06%	18.22	1.060	1.014		All Grain	5605
sugar cane beer	21 L	6.71%	37.88	1.058	1.007		Partial Mash	4830
Pumpking the volume	18.93 L	5.26%	43.34	1.056	1.016		All Grain	4800
Pumpkin Ale	5.5 gal	5.09%	15.22	1.051	1.012		All Grain	4662
Ginger Beer	5 gal	5.14%	67.16	1.048	1.008		All Grain	4103
Red Velvet Stout	5.5 gal	6.45%	23.84	1.071	1.022		BIAB	4039
Žaltvykslė	5.4 L	6.64%	5.13	1.054	1.003		All Grain	3751

Newest Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Silverton Apothecary Ale	23 L	6.34%	0	1.058	1.010		All Grain	35
Awesome Recipe	21 L	5.72%	28.49	1.057	1.014		All Grain	34
Yule Sunrise	5.5 gal	5.56%	19.27	1.057	1.014		extract	41
Herb-infused Red Ale	450 L	5.04%	24.78	1.051	1.013		All Grain	38
testicle festival holiday ale	5.5 gal	6.53%	41.39	1.066	1.017		All Grain	64
yarrow for sparrow	23 L	5.65%	0	1.057	1.014		All Grain	66
Pumpkin Ale	22 L	4.54%	18.87	1.046	1.012		All Grain	82
Christmas Ale	5.5 gal	6.52%	24.5	1.066	1.017		extract	60
Biere de noel	600 L	2.58%	0	1.026	1.007		All Grain	67
Awesome Recipe	10 L	2.52%	0	1.019	1.000		extract	47

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	57%	2% - 100%
Brown Sugar	113		Sugar	sugar	15°L	45	13%	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	76		Grain	specialty malt	10°L	33	16%	2% - 80%
American - Caramel / Crystal 40L	59	American	Grain	crystal malt	40°L	34	7%	2% - 25%
Rice Hulls	55		Adjunct	other	0°L	0	5%	1% - 19%
Pumpkin (canned)	51		Fruit	fruit	0°L	8	20%	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	81	3.5	46%	8% - 100%
Magnum	68	15	63%	4% - 100%
Fuggles	61	4.5	55%	5% - 100%
Willamette	52	4.5	41%	8% - 100%
East Kent Goldings	51	5	56%	13% - 100%
Citra	47	11	28%	4% - 100%
Centennial	38	10	29%	1% - 100%
Cluster	32	6.5	69%	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	9	American	Grain	crystal malt	40°L	34	45%	29% - 100%
American - Caramel / Crystal 10L	8	American	Grain	crystal malt	10°L	35	54%	25% - 100%
American - Caramel / Crystal 120L	7	American	Grain	crystal malt	120°L	33	21%	2% - 38%
American - Chocolate	7	American	Grain	roasted malt	350°L	29	24%	13% - 48%
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	175	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	70	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - American Ale 1056	51	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - California Ale Yeast WLP001	35	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	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London ESB Ale 1968	15	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58	13	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - American Ale II 1272	13	Wyeast	Ale	0.1	High	74%	60°F	72°F
Lallemand - Belle Saison	9	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	81	Fining	Boil	27%	0% - 100%
Gypsum	73	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	44	Water Agt	Mash	6%	0% - 59%
Ginger	44	Spice	Boil	34%	0% - 100%
Whirlfloc	42	Water Agt	Mash	32%	0% - 100%
Lactic acid	35	Water Agt	Mash	54%	0% - 100%
Epsom Salt	30	Water Agt	Mash	4%	0% - 40%
Cinnamon stick	27	Spice	Boil	25%	0% - 64%
Nutmeg	25	Spice	Mash	9%	0% - 24%
Cinnamon	22	Spice	Boil	33%	0% - 100%

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