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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 5558
Carrot Cake Ale
5.75 gal 6.73% 22.07 1.070 1.018
All Grain 4058
Pumpking the volume
18.93 L 5.26% 43.34 1.056 1.016
All Grain 3516
Carrot Beer
20.8 L 6.03% 15.96 1.058 1.012
All Grain 2962
Žaltvykslė
5.4 L 6.64% 5.13 1.054 1.003
All Grain 2675
Pumpkin Ale
5.5 gal 5.09% 15.22 1.051 1.012
All Grain 2375
Cold Snap
4.75 gal 6.06% 18.22 1.060 1.014
All Grain 1946
2015 Imperial Pumpkin Ale - Partial Mash
5.5 gal 9.29% 59.47 1.088 1.017
Partial Mash 1868
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 1758
Jalapeno Cream Ale
5 gal 5.18% 43.03 1.053 1.013
All Grain 1520

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Antzora bits
25 L 3.88% 10.11 1.044 1.015
All Grain 5
Ale au Miel
11.25 L 5.53% 7.84 1.051 1.009
All Grain 4
Hard seltzer
390.78 L 5.4% 0 1.041 1.000
All Grain 15
Luxe
4.5 gal 7.85% 7.41 1.081 1.021
All Grain 4
Ginger Honey Ale
20.8 L 6.31% 38.35 1.059 1.011
All Grain 30
OtruM 2
5.5 gal 7.72% 47.11 1.070 1.011
All Grain 12
Awesome Recipe
20.8 L 7.83% 0 1.064 1.005
extract 11
Pumpkin Ale
6 gal 5.61% 16.42 1.057 1.014
BIAB 25
Ginger bug beer
20.8 L 0.09% 31.37 1.001 1.015
All Grain 54
Awesome Recipe
5.5 gal 6.62% 36.34 1.067 1.016
All Grain 19

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 139 Grain base malt 1.8°L
37 58% 11% - 98%
Brown Sugar 67 Sugar sugar 15°L
45 11% 0% - 100%
Honey 59 Sugar honey 2°L
35 14% 1% - 50%
United Kingdom - Maris Otter Pale 57 United Kingdom Grain base malt 3.75°L
38 55% 5% - 94%
American - Caramel / Crystal 60L 56 American Grain crystal malt 60°L
34 7% 1% - 33%
Munich - Light 10L 53 Grain specialty malt 10°L
33 18% 2% - 80%
Flaked Oats 39 Adjunct raw 2.2°L
33 9% 1% - 47%
Belgian - Biscuit 36 Belgian Grain roasted malt 23°L
35 8% 2% - 38%
Rice Hulls 35 Adjunct other 0°L
0 6% 1% - 19%
American - Victory 35 American Grain roasted malt 28°L
34 7% 1% - 16%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 72 7 39% 0% - 100%
Magnum 48 15 55% 4% - 100%
Saaz 44 3.5 42% 8% - 100%
Willamette 36 4.5 39% 8% - 100%
East Kent Goldings 29 5 56% 13% - 100%
Fuggles 29 4.5 52% 13% - 100%
Centennial 26 10 26% 1% - 100%
Citra 24 11 24% 4% - 100%
Simcoe 22 12.7 26% 4% - 100%
Columbus 20 15 34% 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) 12 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 10L 7 American Grain crystal malt 10°L
35 55% 33% - 100%
American - Caramel / Crystal 20L 7 American Grain crystal malt 20°L
35 58% 25% - 100%
American - Caramel / Crystal 40L 7 American Grain crystal malt 40°L
34 56% 33% - 100%
American - Chocolate 6 American Grain roasted malt 350°L
29 24% 10% - 48%
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%
Pale 2-Row 3 Grain base malt 1.8°L
37 40% 20% - 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 98 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - American Ale 1056 29 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - English Ale Yeast S-04 27 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 25 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - English Ale Yeast WLP002 17 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 10 Wyeast Ale 0.1 High 74% 60°F 72°F
Wyeast - London ESB Ale 1968 9 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - London Ale III 1318 7 Wyeast Ale 0.1 High 73% 64°F 74°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 7 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 61 Fining Boil 26% 0% - 100%
Gypsum 20 Water Agt Boil 17% 0% - 100%
Whirlfloc 20 Water Agt Mash 37% 0% - 100%
Calcium Chloride (dihydrate) 8 Water Agt Mash 22% 0% - 50%
Epsom Salt 7 Water Agt Sparge 1% 0% - 11%
Baking Soda 7 Water Agt Mash 15% 0% - 33%
Calcium Chloride (dihydrate) 5 Water Agt Mash 11% 0% - 47%
Lactic acid 4 Water Agt Mash 35% 1% - 98%
Wyeast - Beer Nutrient 4 Other Mash 36% 5% - 80%
Table Salt 3 Water Agt Mash 19% 0% - 33%

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