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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