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	7504
Carrot Cake Ale	5.75 gal	6.73%	22.07	1.070	1.018		All Grain	6702
Carrot Beer	20.8 L	6.03%	15.96	1.058	1.012		All Grain	5771
Pumpking the volume	18.93 L	5.26%	43.34	1.056	1.016		All Grain	4479
Cold Snap	4.75 gal	6.06%	18.22	1.060	1.014		All Grain	4221
Pumpkin Ale	5.5 gal	5.09%	15.22	1.051	1.012		All Grain	3935
Žaltvykslė	5.4 L	6.64%	5.13	1.054	1.003		All Grain	3508
Ginger Beer	5 gal	5.14%	67.16	1.048	1.008		All Grain	3257
sugar cane beer	21 L	6.71%	37.88	1.058	1.007		Partial Mash	3181
Red Velvet Stout	5.5 gal	6.45%	23.84	1.071	1.022		BIAB	3036

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

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ginger Beer	5.5 gal	7.26%	0	1.055	1.000		extract	9
Linden Honey Beer	360 L	5.63%	13.25	1.053	1.011		All Grain	37
Ginger Beer	23 L	6.6%	0	1.051	1.001		extract	126
Siankärsimys with lime / HCBF 2024	25 L	6.1%	0	1.060	1.014		All Grain	128
GS Ginger Beer	21 L	8.55%	0	1.069	1.004		All Grain	119
Awesome Recipe	10 gal	7.4%	0	1.074	1.017		All Grain	61
Pumpkin Sour Salty Caramel Spice	15 L	8.28%	22.18	1.084	1.021		All Grain	109
Cold Snap it 2.5g	2.75 gal	6.18%	31.48	1.058	1.011		All Grain	147
American Cream Ale	7 gal	4.38%	10.29	1.041	1.008		BIAB	121
Chill NEIPA Episode 1: The Phantom Sneed	4 gal	7.54%	30.83	1.070	1.013		BIAB	141

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	186	US	Grain	base malt	1.8°L	37	57%	2% - 100%
Brown Sugar	108		Sugar	sugar	15°L	45	13%	0% - 100%
United Kingdom - Maris Otter Pale	101	United Kingdom	Grain	base malt	3.75°L	38	58%	5% - 100%
Honey	85		Sugar	honey	2°L	35	14%	1% - 60%
Flaked Oats	77		Adjunct	raw	2.2°L	33	9%	1% - 47%
Caramel / Crystal 60L	75		Grain	crystal malt	60°L	34	6%	1% - 33%
Munich - Light 10L	73		Grain	specialty malt	10°L	33	17%	2% - 80%
American - Caramel / Crystal 40L	56	American	Grain	crystal malt	40°L	34	7%	2% - 25%
Rice Hulls	55		Adjunct	other	0°L	0	5%	1% - 19%
Pumpkin (canned)	47		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	101	7	42%	0% - 100%
Saaz	73	3.5	44%	8% - 100%
Magnum	64	15	64%	4% - 100%
Fuggles	57	4.5	54%	5% - 100%
East Kent Goldings	50	5	56%	13% - 100%
Willamette	50	4.5	41%	8% - 100%
Citra	47	11	29%	4% - 100%
Centennial	37	10	29%	1% - 100%
Northern Brewer	31	7.8	69%	6% - 100%
Cluster	30	6.5	67%	10% - 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	166	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	63	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	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	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
Wyeast - London Ale III 1318	9	Wyeast	Ale	0.1	High	73%	64°F	74°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	80	Fining	Boil	28%	0% - 100%
Gypsum	66	Water Agt	Mash	11%	0% - 100%
Whirlfloc	42	Water Agt	Boil	32%	0% - 100%
Ginger	41	Spice	Boil	36%	0% - 100%
Calcium Chloride (dihydrate)	38	Water Agt	Mash	7%	0% - 59%
Lactic acid	29	Water Agt	Mash	51%	0% - 100%
Epsom Salt	26	Water Agt	Mash	3%	0% - 40%
Cinnamon stick	24	Spice	Boil	25%	0% - 64%
Nutmeg	21	Spice	Boil	9%	0% - 24%
Cinnamon	20	Spice	Boil	33%	0% - 100%

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