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Spice/Herb/Vegetable Beer - Spice, Herb, or Vegetable Beer



Top 10 Spice, Herb, or Vegetable Beer 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 6491
Carrot Cake Ale
5.75 gal 6.73% 22.07 1.070 1.018
All Grain 4716
Pumpking the volume
18.93 L 5.26% 43.34 1.056 1.016
All Grain 3864
Carrot Beer
20.8 L 6.03% 15.96 1.058 1.012
All Grain 3695
Žaltvykslė
5.4 L 6.64% 5.13 1.054 1.003
All Grain 2936
Pumpkin Ale
5.5 gal 5.09% 15.22 1.051 1.012
All Grain 2782
Cold Snap
4.75 gal 6.06% 18.22 1.060 1.014
All Grain 2574
2015 Imperial Pumpkin Ale - Partial Mash
5.5 gal 9.29% 59.47 1.088 1.017
Partial Mash 2249
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 1988
Ginger Beer
5 gal 5.14% 67.16 1.048 1.008
All Grain 1944

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Twisted Kolsch
3.5 gal 5.91% 14.71 1.056 1.011
All Grain 20
Holiday Cheer
5 gal 4.86% 62.64 1.049 1.012
All Grain 25
Ginger Beer
5 gal 4.89% 12.01 1.045 1.008
extract 35
#0031 Clamato Gose
2000 L 11.85% 50.52 1.105 1.015
All Grain 38
bee beetdown
45 L 4.73% 28.76 1.045 1.009
All Grain 45
BEE BEETDOWN
45 L 6.21% 25.03 1.065 1.018
All Grain 44
Sujeonggwa Stout
20 L 11.84% 24.72 1.101 1.010
All Grain 233
Bootstrap Coffee Stout
12 gal 7.57% 36.71 1.072 1.015
BIAB 51
Atomic Hops Coconut Black IPA
10 gal 8.36% 130.99 1.086 1.023
BIAB 48
Iga
4 L 5.06% 84.33 1.051 1.012
All Grain 71

Fermentables Used In Spice, Herb, or Vegetable Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 156 Grain base malt 1.8°L
37 57% 2% - 98%
Brown Sugar 84 Sugar sugar 15°L
45 11% 0% - 100%
United Kingdom - Maris Otter Pale 71 United Kingdom Grain base malt 3.75°L
38 57% 5% - 100%
Honey 65 Sugar honey 2°L
35 15% 1% - 50%
American - Caramel / Crystal 60L 64 American Grain crystal malt 60°L
34 7% 1% - 33%
Munich - Light 10L 64 Grain specialty malt 10°L
33 17% 2% - 80%
Flaked Oats 47 Adjunct raw 2.2°L
33 9% 1% - 47%
Belgian - Biscuit 38 Belgian Grain roasted malt 23°L
35 7% 2% - 38%
Rice Hulls 38 Adjunct other 0°L
0 5% 1% - 19%
Dry Malt Extract - Light 35 Dry Extract extract 4°L
42 50% 6% - 100%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 86 7 40% 0% - 100%
Saaz 55 3.5 44% 8% - 100%
Magnum 52 15 54% 4% - 100%
Willamette 42 4.5 39% 8% - 100%
Fuggles 38 4.5 57% 11% - 100%
East Kent Goldings 35 5 54% 13% - 100%
Centennial 30 10 26% 1% - 100%
Citra 26 11 24% 4% - 100%
Simcoe 26 12.7 29% 4% - 100%
Columbus 25 15 38% 4% - 100%

Steeping Grains Used In Spice, Herb, or Vegetable Beer Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 60L 12 American Grain crystal malt 60°L
34 35% 17% - 100%
American - Carapils (Dextrine Malt) 11 American Grain crystal malt 1.8°L
33 35% 18% - 50%
Belgian - Biscuit 10 Belgian Grain roasted malt 23°L
35 29% 17% - 50%
American - Caramel / Crystal 20L 8 American Grain crystal malt 20°L
35 60% 25% - 100%
American - Chocolate 7 American Grain roasted malt 350°L
29 24% 13% - 48%
American - Caramel / Crystal 40L 6 American Grain crystal malt 40°L
34 50% 33% - 100%
American - Caramel / Crystal 10L 6 American Grain crystal malt 10°L
35 57% 33% - 100%
American - Victory 4 American Grain roasted malt 28°L
34 30% 25% - 38%
American - Rye 3 American Grain base malt 3.5°L
38 18% 9% - 25%
Flaked Oats 3 Adjunct raw 2.2°L
33 35% 22% - 50%

Yeasts Used In Spice, Herb, or Vegetable Beer Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 115 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - American Ale 1056 37 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - English Ale Yeast S-04 35 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 31 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - English Ale Yeast WLP002 18 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 13 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale II 1272 11 Wyeast Ale 0.1 High 74% 60°F 72°F
Wyeast - London ESB Ale 1968 11 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 8 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Wyeast - British Ale 1098 8 Wyeast Ale 0.1 Med-High 74% 64°F 72°F

Other Ingredients Used In Spice, Herb, or Vegetable Beer Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 62 Fining Boil 26% 0% - 100%
Gypsum 32 Water Agt Mash 14% 0% - 100%
Whirlfloc 27 Water Agt Mash 39% 0% - 100%
Calcium Chloride (dihydrate) 17 Water Agt Mash 9% 0% - 59%
Epsom Salt 16 Water Agt Mash 5% 0% - 40%
Baking Soda 11 Water Agt Mash 9% 0% - 33%
Ginger 9 Spice Primary 27% 0% - 100%
Lactic acid 8 Water Agt Mash 45% 1% - 98%
Cinnamon stick 7 Spice Boil 11% 0% - 49%
Wyeast - Beer Nutrient 7 Water Agt Mash 37% 0% - 100%

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