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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 3032
Ginger beer
23 L 5.57% 24.32 1.053 1.011
All Grain 2122
Copper Kettle Mexican Chocolate Stout
6.5 gal 7.41% 56.96 1.069 1.012
All Grain 1564
Ginger Beer
4.5 L 3.94% 0 1.039 1.009
Partial Mash 1161
Summertime Ginger Ale
5 gal 2.71% 4.68 1.036 1.015
Partial Mash 1065
Easy coriander /orange/ Wheat
2.4 gal 6.25% 13.4 1.055 1.008
Partial Mash 956
Kviek
18 L 7.33% 29.81 1.077 1.021
BIAB 950
Green Machine Cucumber Saison
22 L 4.61% 23.93 1.048 1.012
All Grain 925
Ace Of Spades
5.5 gal 6.11% 40.05 1.068 1.022
All Grain 899
Ginger Pilsen
21 L 5.83% 76.33 1.055 1.011
BIAB 815

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Pumpkin Beer 2019
12 gal 7.3% 0 1.071 1.016
All Grain 7
The Pumpkin King
5.5 gal 6.01% 34.63 1.061 1.015
extract 7
Sweet Em's Pumpkin Ale
11 gal 5.52% 29.45 1.057 1.015
All Grain 9
Spooky Spire
6 gal 8.37% 55.01 1.082 1.018
All Grain 6
Fläderöl
55 L 5.61% 68.51 1.057 1.014
All Grain 12
5 Pts Pumpkin Ale (Extract)
5 gal 6.32% 18.12 1.066 1.018
extract 4
5 Pts Pumpkin Ale
5 gal 6.24% 23.55 1.064 1.016
BIAB 8
Barleywine-gruit
5.5 gal 3.36% 0 1.034 1.009
BIAB 17
Samhain Pumpkin Ale
5 gal 6.21% 34.63 1.062 1.014
All Grain 15
Red Spice
20 L 5.13% 20.52 1.050 1.011
All Grain 13

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 86 American Grain base malt 1.8°L
37 63% 2% - 100%
United Kingdom - Maris Otter Pale 58 United Kingdom Grain base malt 3.75°L
38 55% 7% - 96%
Honey 49 Sugar sugar 2°L
42 12% 2% - 40%
Flaked Oats 42 Adjunct raw 2.2°L
33 8% 3% - 21%
American - Caramel / Crystal 60L 41 American Grain crystal malt 60°L
34 7% 3% - 29%
Brown Sugar 31 Sugar sugar 15°L
45 9% 1% - 22%
American - Caramel / Crystal 40L 30 American Grain crystal malt 40°L
34 7% 2% - 20%
American - Carapils (Dextrine Malt) 30 American Grain crystal malt 1.8°L
33 6% 2% - 22%
American - Chocolate 24 American Grain roasted malt 350°L
29 5% 1% - 16%
Dry Malt Extract - Light 23 Dry Extract extract 4°L
42 41% 1% - 100%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 34 15 50% 3% - 100%
Saaz 32 3.5 33% 7% - 100%
Fuggles 31 4.5 41% 8% - 100%
Cascade 31 7 44% 4% - 100%
East Kent Goldings 27 5 54% 10% - 100%
Willamette 26 4.5 44% 14% - 100%
Citra 18 11 35% 3% - 100%
Styrian Goldings 17 5.5 39% 16% - 100%
Northern Brewer 17 7.8 39% 5% - 100%
Cluster 16 6.5 66% 8% - 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 6 American Grain crystal malt 40°L
34 67% 20% - 100%
American - Caramel / Crystal 10L 4 American Grain crystal malt 10°L
35 46% 33% - 50%
Belgian - Special B 4 Belgian Grain roasted malt 115°L
34 28% 17% - 50%
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 52% 17% - 100%
American - Caramel / Crystal 80L 3 American Grain crystal malt 80°L
33 32% 17% - 47%
Flaked Wheat 3 Adjunct raw 2°L
34 30% 12% - 50%
Belgian - CaraVienne 3 Belgian Grain crystal malt 20°L
34 28% 22% - 36%
American - Caramel / Crystal 20L 3 American Grain crystal malt 20°L
35 53% 25% - 100%
American - Carapils (Dextrine Malt) 3 American Grain crystal malt 1.8°L
33 43% 12% - 67%
American - Chocolate 3 American Grain roasted malt 350°L
29 18% 9% - 33%

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 - Safale - American Ale Yeast US-05 72 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 19 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis / Safale - Safale - English Ale Yeast S-04 19 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 11 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 - London Ale 1028 10 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - English Ale Yeast WLP002 10 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - French Saison 3711 8 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Windsor Ale Yeast 6 Danstar Ale Medium Medium 72% 64°F 70°F
White Labs - Belgian Saison I Yeast WLP565 5 White Labs Ale Medium Medium 70% 68°F 75°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 37 Fining Boil 39% 0% - 100%
Whirlfloc 30 Water Agt Mash 29% 0% - 89%
Gypsum 23 Water Agt Mash 9% 0% - 49%
Calcium Chloride (dihydrate) 12 Water Agt Mash 5% 0% - 33%
Chalk 7 Water Agt Mash 10% 0% - 58%
Lactic acid 7 Water Agt Mash 42% 1% - 78%
Epsom Salt 5 Water Agt Other 2% 0% - 6%
Baking Soda 4 Water Agt Mash 7% 0% - 27%
Table Salt 4 Water Agt Mash 3% 0% - 11%
Wyeast - Beer Nutrient 3 Water Agt Mash 20% 0% - 50%

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