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 | 7375 | |
Carrot Cake Ale |
5.75 gal | 6.73% | 22.07 | 1.070 | 1.018 | All Grain | 6438 | |
Carrot Beer |
20.8 L | 6.03% | 15.96 | 1.058 | 1.012 | All Grain | 5501 | |
Pumpking the volume |
18.93 L | 5.26% | 43.34 | 1.056 | 1.016 | All Grain | 4406 | |
Cold Snap |
4.75 gal | 6.06% | 18.22 | 1.060 | 1.014 | All Grain | 3974 | |
Pumpkin Ale |
5.5 gal | 5.09% | 15.22 | 1.051 | 1.012 | All Grain | 3748 | |
Žaltvykslė |
5.4 L | 6.64% | 5.13 | 1.054 | 1.003 | All Grain | 3431 | |
Ginger Beer |
5 gal | 5.14% | 67.16 | 1.048 | 1.008 | All Grain | 3079 | |
sugar cane beer |
21 L | 6.71% | 37.88 | 1.058 | 1.007 | Partial Mash | 2886 | |
Red Velvet Stout |
5.5 gal | 6.45% | 23.84 | 1.071 | 1.022 | BIAB | 2743 |
Newest Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Pumpkin Sour Salty Caramel Spice |
15 L | 7.73% | 22.18 | 1.084 | 1.025 | All Grain | 19 | |
Cold Snap it 2.5g |
2.75 gal | 5.24% | 15.74 | 1.054 | 1.014 | All Grain | 30 | |
American Cream Ale |
7 gal | 4.38% | 10.29 | 1.041 | 1.008 | BIAB | 40 | |
Chill NEIPA Episode 1: The Phantom Sneed |
4 gal | 7.54% | 30.83 | 1.070 | 1.013 | BIAB | 58 | |
Vanilla Porter |
15 gal | 4.2% | 0 | 1.042 | 1.010 | All Grain | 52 | |
sweet potato & honey ale2 |
330 L | 6.23% | 16.41 | 1.059 | 1.011 | All Grain | 82 | |
Pumpkin ale |
10 L | 6.14% | 13.1 | 1.058 | 1.011 | All Grain | 46 | |
Milk Chocolate Sage Porter |
5 gal | 6.6% | 16.38 | 1.070 | 1.020 | BIAB | 96 | |
jengibeer |
20.8 L | 6.3% | 17.17 | 1.053 | 1.005 | All Grain | 53 | |
Serrano Blonde |
15 gal | 5.89% | 0 | 1.059 | 1.014 | All Grain | 101 |
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 | 185 | 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 | 74 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 33% | |
Munich - Light 10L | 74 | Grain | specialty malt |
10°L
|
33 | 17% | 2% - 80% | |
Flaked Oats | 72 | Adjunct | raw |
2.2°L
|
33 | 9% | 1% - 47% | |
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) | 46 | 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 | 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 | 50 | 4.5 | 42% | 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 | 165 | 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 | 50 | 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 | 76 | Fining | Boil | 28% | 0% - 100% |
Gypsum | 56 | Water Agt | Mash | 13% | 0% - 100% |
Whirlfloc | 40 | Water Agt | Boil | 32% | 0% - 100% |
Ginger | 37 | Water Agt | Primary | 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% |