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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 3595
Ginger beer
23 L 5.57% 24.32 1.053 1.011
All Grain 2532
Copper Kettle Mexican Chocolate Stout
6.5 gal 7.41% 56.96 1.069 1.012
All Grain 1760
Ginger Beer
4.5 L 3.94% 0 1.039 1.009
Partial Mash 1236
Summertime Ginger Ale
5 gal 2.71% 4.68 1.036 1.015
Partial Mash 1118
Kviek
18 L 7.33% 29.81 1.077 1.021
BIAB 1013
Green Machine Cucumber Saison
22 L 4.61% 23.93 1.048 1.012
All Grain 1012
Ace Of Spades
5.5 gal 6.11% 40.05 1.068 1.022
All Grain 992
Ginger Pilsen
21 L 5.83% 76.33 1.055 1.011
BIAB 875
warlock clone
6 gal 6.55% 22.72 1.075 1.025
BIAB 763

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Autumn Maple - The Bruery
5 gal 10.41% 32.59 1.105 1.026
All Grain 9
We’re Afraid of Change Peanut Butter Milk Stout
5 gal 6.82% 35.19 1.076 1.024
BIAB 21
Basil+Grapefruit1
5 gal 5.78% 36.06 1.057 1.013
Partial Mash 3
Christmas Ale
5 gal 7.68% 21.32 1.078 1.019
extract 46
Cucumber Pilsner
10 L 6.54% 23.96 1.061 1.011
extract 12
Winter Beer
5 gal 4.98% 43.9 1.052 1.014
extract 27
Comfort & Joy
5 gal 6.33% 34.59 1.058 1.010
extract 22
Ginger Beer
11 L 5.35% 0 1.050 1.009
All Grain 18
Awesome Recipe
15 gal 6.78% 22.33 1.066 1.015
All Grain 20
Holiday Luna
5 gal 6.88% 38.06 1.070 1.017
extract 22

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 98 American Grain base malt 1.8°L
37 62% 2% - 100%
United Kingdom - Maris Otter Pale 63 United Kingdom Grain base malt 3.75°L
38 54% 7% - 96%
Honey 54 Sugar sugar 2°L
35 12% 2% - 40%
Flaked Oats 51 Adjunct raw 2.2°L
33 8% 3% - 21%
American - Caramel / Crystal 60L 45 American Grain crystal malt 60°L
34 7% 3% - 29%
Brown Sugar 35 Sugar sugar 15°L
45 9% 1% - 22%
American - Caramel / Crystal 40L 35 American Grain crystal malt 40°L
34 7% 2% - 20%
American - Carapils (Dextrine Malt) 31 American Grain crystal malt 1.8°L
33 6% 2% - 22%
American - Chocolate 28 American Grain roasted malt 350°L
29 5% 1% - 16%
American - Munich - Light 10L 26 American Grain base malt 10°L
33 15% 3% - 47%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 42 15 49% 3% - 100%
Cascade 35 7 45% 4% - 100%
Saaz 33 3.5 34% 7% - 100%
Fuggles 32 4.5 43% 8% - 100%
East Kent Goldings 31 5 54% 10% - 100%
Willamette 28 4.5 44% 14% - 100%
Northern Brewer 22 7.8 51% 5% - 100%
Citra 20 11 32% 3% - 100%
Cluster 18 6.5 70% 25% - 100%
Styrian Goldings 18 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 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%
American - Caramel / Crystal 60L 4 American Grain crystal malt 60°L
34 52% 17% - 100%
American - Chocolate 3 American Grain roasted malt 350°L
29 23% 11% - 33%
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 - Pilsner 3 American Grain base malt 1.8°L
37 53% 47% - 63%

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 81 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 21 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safale - English Ale Yeast S-04 21 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - English Ale Yeast WLP002 15 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - London Ale 1028 12 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Nottingham Ale Yeast 12 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
White Labs - London Ale Yeast WLP013 6 White Labs Ale Medium Medium 71% 66°F 71°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 33 Fining Boil 39% 0% - 100%
Whirlfloc 31 Fining Boil 31% 0% - 100%
Gypsum 28 Water Agt Mash 10% 0% - 49%
Calcium Chloride (dihydrate) 12 Water Agt Mash 6% 0% - 36%
Lactic acid 8 Water Agt Mash 42% 1% - 85%
Calcium Chloride (dihydrate) 7 Water Agt Mash 7% 0% - 33%
Chalk 6 Water Agt Mash 1% 0% - 7%
Table Salt 5 Water Agt Mash 0% 0% - 1%
Phosphoric acid 5 Water Agt Mash 56% 25% - 91%
Epsom Salt 4 Water Agt Other 2% 0% - 6%

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