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Spiced Beer - Spice, Herb, or Vegetable Beer

BJCP Style Guide

Top 10 Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Elderflower Saison
5.5 gal 6.01% 26.91 1.058 1.012
All Grain 4620
Copper Kettle Mexican Chocolate Stout
6.5 gal 7.41% 56.96 1.069 1.012
All Grain 2097
Ginger Beer
4.5 L 3.94% 0 1.039 1.009
Partial Mash 1463
Summertime Ginger Ale
5 gal 2.71% 4.68 1.036 1.015
Partial Mash 1284
Green Machine Cucumber Saison
22 L 4.61% 23.93 1.048 1.012
All Grain 1151
Kviek
18 L 7.33% 29.81 1.077 1.021
BIAB 1113
Ace Of Spades
5.5 gal 6.11% 40.05 1.068 1.022
All Grain 1111
Ginger Pilsen
21 L 5.83% 76.33 1.055 1.011
BIAB 981
Obama White House Honey Ale
5.5 gal 5.44% 32.29 1.056 1.015
All Grain 980
"Grit N Grind for All Mankind" Coffee Milk Stout
5 gal 6.82% 35.19 1.076 1.024
BIAB 933

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Honey Basil Ale
5.25 gal 4.86% 0 1.049 1.012
BIAB 0
White Legs Jalapeño Wheat clone
21 L 5.23% 11.48 1.049 1.009
All Grain 5
Dirty Blonde
1.32 gal 4.97% 40.37 1.041 1.003
All Grain 25
Pepper Saison
5.5 gal 6.21% 43.8 1.063 1.016
All Grain 6
Aromatic Jalapeño Ale (XOA)
5.7 gal 4.44% 22.81 1.041 1.007
All Grain 12
Ginger's Brew II
5.25 gal 6.87% 15.03 1.067 1.014
extract 12
Ginger Beer
4 L 3.3% 0 1.032 1.007
extract 26
Jalapeno Chado - June 2020
11 gal 4.82% 69.73 1.048 1.011
All Grain 22
MM-variant av "Rolling beers vinterkrydda"
25 L 6.72% 47.73 1.068 1.017
All Grain 8
Punking ale
40 L 6.15% 16.12 1.058 1.011
All Grain 31

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Pale 2-Row 112 American Grain base malt 1.8°L
37 61% 2% - 100%
United Kingdom - Maris Otter Pale 64 United Kingdom Grain base malt 3.75°L
38 54% 7% - 100%
Flaked Oats 57 Adjunct raw 2.2°L
33 7% 3% - 21%
Honey 55 Sugar sugar 2°L
35 12% 2% - 40%
American - Caramel / Crystal 60L 50 American Grain crystal malt 60°L
34 6% 2% - 29%
Brown Sugar 35 Sugar sugar 15°L
45 10% 1% - 36%
American - Caramel / Crystal 40L 35 American Grain crystal malt 40°L
34 7% 2% - 17%
American - Carapils (Dextrine Malt) 33 American Grain crystal malt 1.8°L
33 6% 2% - 22%
American - Chocolate 30 American Grain roasted malt 350°L
29 5% 1% - 16%
Flaked Barley 28 Adjunct raw 2.2°L
32 6% 2% - 18%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 44 15 51% 3% - 100%
Cascade 38 7 45% 4% - 100%
East Kent Goldings 35 5 53% 10% - 100%
Willamette 33 4.5 44% 14% - 100%
Fuggles 33 4.5 42% 8% - 100%
Saaz 33 3.5 34% 7% - 100%
Northern Brewer 23 7.8 51% 5% - 100%
Citra 22 11 33% 3% - 100%
Centennial 18 10 32% 7% - 60%
Styrian Goldings 17 5.5 39% 16% - 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 40L 5 American Grain crystal malt 40°L
34 70% 20% - 100%
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 52% 17% - 100%
American - Chocolate 4 American Grain roasted malt 350°L
29 26% 11% - 33%
American - Caramel / Crystal 10L 4 American Grain crystal malt 10°L
35 46% 33% - 50%
American - Caramel / Crystal 80L 4 American Grain crystal malt 80°L
33 37% 17% - 50%
Belgian - Special B 4 Belgian Grain roasted malt 115°L
34 28% 17% - 50%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 45% 12% - 67%
Flaked Wheat 3 Adjunct raw 2°L
34 30% 12% - 50%
American - Caramel / Crystal 20L 3 American Grain crystal malt 20°L
35 53% 25% - 100%
American - Black Malt 2 American Grain roasted malt 500°L
28 16% 4% - 29%

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 93 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 23 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 21 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - English Ale Yeast WLP002 15 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale 1028 13 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Nottingham Ale Yeast 13 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - American Ale 1056 11 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - French Saison 3711 8 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Windsor Ale Yeast 8 Danstar Ale Medium Medium 72% 64°F 70°F
Wyeast - London ESB Ale 1968 6 Wyeast Ale 0.1 Very High 69% 64°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 37 Water Agt Boil 33% 0% - 100%
Gypsum 34 Water Agt Sparge 10% 0% - 49%
Irish Moss 33 Fining Boil 42% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 12% 0% - 100%
Lactic acid 8 Water Agt Mash 42% 1% - 85%
Calcium Chloride (dihydrate) 7 Water Agt Mash 7% 0% - 33%
Epsom Salt 7 Water Agt Mash 1% 0% - 6%
Phosphoric acid 6 Water Agt Mash 62% 25% - 96%
Chalk 6 Water Agt Mash 1% 0% - 7%
Wyeast - Beer Nutrient 5 Water Agt Boil 12% 0% - 50%

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