Spice/Herb/Vegetable Beer - Spice, Herb, or Vegetable Beer (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 7356
Carrot Cake Ale
5.75 gal 6.73% 22.07 1.070 1.018
All Grain 6377
Carrot Beer
20.8 L 6.03% 15.96 1.058 1.012
All Grain 5460
Pumpking the volume
18.93 L 5.26% 43.34 1.056 1.016
All Grain 4395
Cold Snap
4.75 gal 6.06% 18.22 1.060 1.014
All Grain 3908
Pumpkin Ale
5.5 gal 5.09% 15.22 1.051 1.012
All Grain 3716
Žaltvykslė
5.4 L 6.64% 5.13 1.054 1.003
All Grain 3422
Ginger Beer
5 gal 5.14% 67.16 1.048 1.008
All Grain 3044
sugar cane beer
21 L 6.71% 37.88 1.058 1.007
Partial Mash 2850
Red Velvet Stout
5.5 gal 6.45% 23.84 1.071 1.022
BIAB 2700

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

Title Size ABV IBU OG FG Color Method Views
Chill NEIPA Episode 1: The Phantom Sneed
4 gal 7.54% 30.83 1.070 1.013
BIAB 40
Vanilla Porter
15 gal 4.2% 0 1.042 1.010
All Grain 37
sweet potato & honey ale2
330 L 6.23% 16.41 1.059 1.011
All Grain 58
Pumpkin ale
10 L 6.14% 13.1 1.058 1.011
All Grain 31
Milk Chocolate Sage Porter
5 gal 6.6% 16.38 1.070 1.020
BIAB 72
jengibeer
20.8 L 6.3% 17.17 1.053 1.005
All Grain 43
Serrano Blonde
15 gal 5.89% 0 1.059 1.014
All Grain 90
Spicy Sass
37.9 L 6.23% 0 1.063 1.016
All Grain 55
Tundra Girl (20L)
20 L 6.32% 30.14 1.060 1.012
All Grain 59
Mac Seltzer
8 gal 4.82% 0 1.037 1.000
All Grain 62

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 58% 2% - 100%
Brown Sugar 108 Sugar sugar 15°L
45 13% 0% - 100%
United Kingdom - Maris Otter Pale 99 United Kingdom Grain base malt 3.75°L
38 59% 5% - 100%
Honey 86 Sugar honey 2°L
35 14% 1% - 60%
Caramel / Crystal 60L 75 Grain crystal malt 60°L
34 7% 1% - 33%
Munich - Light 10L 74 Grain specialty malt 10°L
33 17% 2% - 80%
Flaked Oats 73 Adjunct raw 2.2°L
33 9% 1% - 47%
American - Caramel / Crystal 40L 55 American Grain crystal malt 40°L
34 7% 2% - 25%
Rice Hulls 54 Adjunct other 0°L
0 5% 1% - 19%
American - Carapils (Dextrine Malt) 45 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 74 3.5 45% 8% - 100%
Magnum 62 15 62% 4% - 100%
Fuggles 56 4.5 54% 5% - 100%
Willamette 49 4.5 41% 8% - 100%
East Kent Goldings 46 5 55% 13% - 100%
Citra 46 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-05 163 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 58 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 15 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 - 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 75 Fining Boil 28% 0% - 100%
Gypsum 56 Water Agt Mash 13% 0% - 100%
Whirlfloc 40 Water Agt Boil 32% 0% - 100%
Ginger 37 Other Boil 31% 0% - 100%
Calcium Chloride (dihydrate) 32 Water Agt Mash 8% 0% - 59%
Lactic acid 25 Water Agt Mash 56% 1% - 100%
Cinnamon stick 24 Spice Primary 24% 0% - 64%
Nutmeg 20 Spice Whirlpool 10% 0% - 25%
Cinnamon 19 Spice Boil 35% 0% - 100%
Epsom Salt 19 Water Agt Mash 4% 0% - 40%

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