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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 7040
Carrot Cake Ale
5.75 gal 6.73% 22.07 1.070 1.018
All Grain 5411
Carrot Beer
20.8 L 6.03% 15.96 1.058 1.012
All Grain 4739
Pumpking the volume
18.93 L 5.26% 43.34 1.056 1.016
All Grain 4175
Žaltvykslė
5.4 L 6.64% 5.13 1.054 1.003
All Grain 3237
Pumpkin Ale
5.5 gal 5.09% 15.22 1.051 1.012
All Grain 3219
Cold Snap
4.75 gal 6.06% 18.22 1.060 1.014
All Grain 3174
Ginger Beer
5 gal 5.14% 67.16 1.048 1.008
All Grain 2542
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 2256
sugar cane beer
21 L 6.71% 37.88 1.058 1.007
Partial Mash 2143

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

Title Size ABV IBU OG FG Color Method Views
Ginger Ale
55 L 4.51% 2.11 1.039 1.005
All Grain 8
Matcha Latte Ale 2023-01-21
21 L 6.84% 14.04 1.074 1.022
All Grain 42
Drewt Beer
13.2 gal 4.32% 2.14 1.038 1.005
All Grain 36
Meglomaniac - Hopped Ginger Wheat Beer
3 gal 10.2% 49.67 1.083 1.005
extract 44
2bbl english braggot
70 gal 9.62% 16.76 1.094 1.020
All Grain 100
Choco Hazelnut Porter
20 L 6.7% 36.68 1.065 1.014
BIAB 35
172 BrouHoHo Xmas Ale
5.5 gal 5.98% 28.72 1.061 1.015
All Grain 54
Biere de noel
45 L 5.4% 26.83 1.053 1.012
All Grain 126
Barking up the wrong tree
20 L 6.51% 25.65 1.060 1.010
All Grain 172
Awesome Recipe
20.8 L 7.73% 29.03 1.079 1.020
All Grain 67

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 184 US Grain base malt 1.8°L
37 57% 2% - 100%
Brown Sugar 100 Sugar sugar 15°L
45 12% 0% - 100%
United Kingdom - Maris Otter Pale 96 United Kingdom Grain base malt 3.75°L
38 58% 5% - 100%
Honey 83 Sugar honey 2°L
35 15% 1% - 60%
Caramel / Crystal 60L 73 Grain crystal malt 60°L
34 7% 1% - 33%
Munich - Light 10L 73 Grain specialty malt 10°L
33 17% 2% - 80%
Flaked Oats 66 Adjunct raw 2.2°L
33 9% 1% - 47%
American - Caramel / Crystal 40L 51 American Grain crystal malt 40°L
34 7% 2% - 25%
Rice Hulls 50 Adjunct other 0°L
0 5% 1% - 19%
American - Carapils (Dextrine Malt) 44 American Grain crystal malt 1.8°L
33 5% 1% - 15%

Hops Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 98 7 41% 0% - 100%
Saaz 72 3.5 43% 8% - 100%
Magnum 65 15 61% 4% - 100%
Willamette 50 4.5 40% 8% - 100%
Fuggles 50 4.5 53% 5% - 100%
East Kent Goldings 45 5 52% 13% - 100%
Citra 43 11 28% 4% - 100%
Centennial 37 10 29% 1% - 100%
Northern Brewer 30 7.8 70% 18% - 100%
Columbus 28 15 42% 4% - 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 12 Grain crystal malt 60°L
34 35% 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 10L 7 American Grain crystal malt 10°L
35 53% 25% - 100%
American - Caramel / Crystal 40L 7 American Grain crystal malt 40°L
34 48% 33% - 100%
American - Chocolate 7 American Grain roasted malt 350°L
29 24% 13% - 48%
American - Caramel / Crystal 120L 6 American Grain crystal malt 120°L
33 20% 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-05 153 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 51 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - American Ale 1056 49 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - California Ale Yeast WLP001 33 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 18 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - London ESB Ale 1968 14 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 12 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - American Ale II 1272 12 Wyeast Ale 0.1 High 74% 60°F 72°F
Wyeast - Scottish Ale 1728 8 Wyeast Ale 0.12 High 71% 55°F 75°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 71 Water Agt Boil 27% 0% - 100%
Gypsum 48 Water Agt Mash 14% 0% - 100%
Whirlfloc 35 Water Agt Primary 35% 0% - 100%
Calcium Chloride (dihydrate) 26 Water Agt Mash 7% 0% - 59%
Ginger 26 Herb Boil 33% 0% - 100%
Lactic acid 19 Water Agt Mash 50% 1% - 100%
Cinnamon stick 17 Spice Boil 24% 0% - 64%
Epsom Salt 17 Water Agt Mash 5% 0% - 40%
Nutmeg 15 Spice Boil 9% 0% - 24%
Pumpkin pie spice 14 Spice Boil 55% 14% - 100%

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