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	2755
Ginger beer	23 L	5.57%	24.32	1.053	1.011		All Grain	2012
Copper Kettle Mexican Chocolate Stout	6.5 gal	7.41%	56.96	1.069	1.012		All Grain	1491
Ginger Beer	4.5 L	3.94%	0	1.039	1.009		Partial Mash	1113
Summertime Ginger Ale	5 gal	2.71%	4.68	1.036	1.015		Partial Mash	1034
Kviek	18 L	7.33%	29.81	1.077	1.021		BIAB	920
Easy coriander /orange/ Wheat	2.4 gal	6.25%	13.4	1.055	1.008		Partial Mash	911
Ace Of Spades	5.5 gal	6.11%	40.05	1.068	1.022		All Grain	859
Green Machine Cucumber Saison	22 L	4.61%	23.93	1.048	1.012		All Grain	844
Ginger Pilsen	21 L	5.83%	76.33	1.055	1.011		BIAB	790

Newest Spice, Herb, or Vegetable Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Coffee Vanilla Cream Ale	5.5 gal	5.2%	21.46	1.047	1.007		extract	3
spicy A	23 L	5.23%	42.87	1.048	1.008		All Grain	3
Pumpkin Saison	12 L	8.4%	23.2	1.071	1.007		BIAB	7
Unnamed pepper peach	5 gal	6.3%	22.16	1.065	1.017		All Grain	4
Elderberry Flower Rye	8 L	3.59%	24.68	1.032	1.005		BIAB	15
Pumpkin Ale	6 gal	5.55%	41.28	1.057	1.016		All Grain	14
Ginger-Ninger	23 L	4.64%	16.98	1.046	1.011		BIAB	33
Matts Hard. Ginger Beer	150 L	6.21%	5.75	1.058	1.010		All Grain	12
Pine IPA	30 L	5.54%	42.67	1.055	1.012		All Grain	35
melon pale ale	5 gal	6.54%	49.21	1.064	1.014		extract	18

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	82	American	Grain	base malt	1.8°L	37	63%	2% - 100%
United Kingdom - Maris Otter Pale	56	United Kingdom	Grain	base malt	3.75°L	38	55%	7% - 97%
Honey	48		Sugar	sugar	2°L	42	12%	2% - 40%
Flaked Oats	41		Adjunct	raw	2.2°L	33	8%	3% - 21%
American - Caramel / Crystal 60L	38	American	Grain	crystal malt	60°L	34	6%	3% - 29%
Brown Sugar	30		Sugar	sugar	15°L	45	9%	1% - 22%
American - Carapils (Dextrine Malt)	29	American	Grain	crystal malt	1.8°L	33	6%	2% - 12%
American - Caramel / Crystal 40L	28	American	Grain	crystal malt	40°L	34	8%	3% - 20%
Dry Malt Extract - Light	23		Dry Extract	extract	4°L	42	41%	1% - 100%
Flaked Barley	22		Adjunct	raw	2.2°L	32	7%	2% - 18%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	33	15	49%	3% - 100%
Saaz	32	3.5	33%	7% - 100%
Cascade	29	7	44%	4% - 100%
Willamette	26	4.5	44%	14% - 100%
Fuggles	26	4.5	38%	8% - 100%
East Kent Goldings	25	5	57%	10% - 100%
Styrian Goldings	18	5.5	38%	16% - 100%
Citra	18	11	35%	3% - 100%
Northern Brewer	17	7.8	39%	5% - 100%
Hallertau Hersbrucker	14	4	54%	20% - 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%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	18%	9% - 33%
Belgian - Special B	3	Belgian	Grain	roasted malt	115°L	34	29%	17% - 50%
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%
American - Caramel / Crystal 20L	3	American	Grain	crystal malt	20°L	35	53%	25% - 100%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	28%	22% - 36%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	43%	12% - 67%
American - Caramel / Crystal 60L	3	American	Grain	crystal malt	60°L	34	59%	17% - 100%

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	66	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	18	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis / Safale - Safale - English Ale Yeast S-04	15	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	7	Wyeast	Ale	0.12	Low	80%	65°F	77°F
Danstar - Windsor Ale Yeast	6	Danstar	Ale	Medium	Medium	72%	64°F	70°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58	5	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	35	Fining	Boil	39%	0% - 100%
Whirlfloc	28	Fining	Boil	29%	0% - 89%
Gypsum	19	Water Agt	Mash	12%	0% - 49%
Calcium Chloride	12	Water Agt	Mash	6%	0% - 33%
Lactic acid	6	Water Agt	Mash	33%	1% - 71%
Epsom Salt	5	Water Agt	Mash	2%	0% - 6%
Chalk	5	Water Agt	Mash	13%	0% - 58%
Baking Soda	3	Water Agt	Mash	9%	0% - 27%
Five Star Chemicals - 5.2 pH Stabilizer	2	Water Agt	Mash	63%	25% - 100%
Wyeast - Beer Nutrient	2	Water Agt	Mash	25%	0% - 50%

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