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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 5521
Copper Kettle Mexican Chocolate Stout
6.5 gal 7.41% 56.96 1.069 1.012
All Grain 2488
Ginger Beer
4.5 L 3.94% 0 1.039 1.009
Partial Mash 1829
Summertime Ginger Ale
5 gal 2.71% 4.68 1.036 1.015
Partial Mash 1584
Kviek
18 L 7.33% 29.81 1.077 1.021
BIAB 1435
Green Machine Cucumber Saison
22 L 4.61% 23.93 1.048 1.012
All Grain 1402
Ace Of Spades
5.5 gal 6.11% 40.05 1.068 1.022
All Grain 1378
"Grit N Grind for All Mankind" Coffee Milk Stout
5.5 gal 6.68% 29.81 1.074 1.023
All Grain 1307
Lemon balm gruit
2.5 gal 6.08% 0 1.058 1.012
All Grain 1275
Ginger Pilsen
21 L 5.83% 76.33 1.055 1.011
BIAB 1204

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
MedicĂ­na III.
23.568 L 3.12% 16.15 1.029 1.006
All Grain 12
Imperial Espresso Stout
5.5 gal 13.17% 59.18 1.117 1.016
All Grain 13
BC159 Ginger Beer Braumeister 20
18.9 L 5.48% 17.05 1.051 1.009
All Grain 32
Mexican Dark Coffee Lager
11 gal 5.49% 18.98 1.057 1.015
BIAB 21
Jeffrey
12 L 5.35% 25.89 1.047 1.007
All Grain 32
grandmas house
5 gal 5.98% 32.18 1.061 1.015
All Grain 22
Glogg Saison
5.5 gal 6.17% 30.14 1.061 1.014
extract 40
Chocolate Chipotle Porter
5.125 gal 5.86% 29.62 1.060 1.015
extract 41
Festivus Miracle
5 gal 7.98% 43.66 1.078 1.017
extract 43
Christmas Ale
5.5 gal 4.31% 37.11 1.043 1.011
BIAB 40

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 90 Grain base malt 1.8°L
37 64% 2% - 100%
United Kingdom - Maris Otter Pale 58 United Kingdom Grain base malt 3.75°L
38 57% 7% - 95%
Honey 50 Sugar honey 2°L
35 12% 2% - 40%
Flaked Oats 48 Adjunct raw 2.2°L
33 8% 3% - 21%
American - Caramel / Crystal 60L 47 American Grain crystal malt 60°L
34 6% 2% - 29%
Munich - Light 10L 41 Grain specialty malt 10°L
33 17% 3% - 47%
American - Caramel / Crystal 40L 31 American Grain crystal malt 40°L
34 7% 2% - 17%
Brown Sugar 30 Sugar sugar 15°L
45 9% 1% - 36%
American - Carapils (Dextrine Malt) 28 American Grain crystal malt 1.8°L
33 6% 2% - 22%
American - Chocolate 25 American Grain roasted malt 350°L
29 5% 1% - 16%

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 41 7 47% 4% - 100%
Saaz 33 3.5 35% 7% - 100%
Fuggles 32 4.5 42% 8% - 100%
East Kent Goldings 30 5 54% 10% - 100%
Willamette 28 4.5 43% 14% - 100%
Citra 21 11 31% 3% - 100%
Northern Brewer 20 7.8 49% 5% - 100%
Styrian Goldings 19 5.5 38% 16% - 100%
Centennial 16 10 32% 7% - 60%

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%
Belgian - Special B 4 Belgian Grain roasted malt 115°L
34 23% 5% - 50%
American - Carapils (Dextrine Malt) 4 American Grain crystal malt 1.8°L
33 45% 12% - 67%
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%
American - Caramel / Crystal 60L 3 American Grain crystal malt 60°L
34 64% 33% - 100%
American - Chocolate 3 American Grain roasted malt 350°L
29 23% 3% - 33%
American - Roasted Barley 2 American Grain roasted malt 300°L
33 22% 11% - 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 - American Ale Yeast US-05 85 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 17 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safale - English Ale Yeast S-04 17 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - London Ale 1028 13 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
White Labs - English Ale Yeast WLP002 12 White Labs Ale Medium Very High 66.5% 65°F 68°F
Wyeast - American Ale 1056 10 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 - Belgian Saison I Yeast WLP565 6 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
Gypsum 38 Water Agt Sparge 10% 0% - 70%
Whirlfloc 35 Fining Boil 29% 0% - 97%
Irish Moss 32 Fining Boil 41% 0% - 100%
Calcium Chloride (dihydrate) 21 Water Agt Mash 10% 0% - 100%
Lactic acid 13 Water Agt Mash 47% 1% - 100%
Epsom Salt 8 Water Agt Mash 1% 0% - 6%
Calcium Chloride (dihydrate) 7 Water Agt Mash 7% 0% - 33%
Phosphoric acid 6 Water Agt Mash 54% 25% - 91%
Chalk 6 Water Agt Mash 1% 0% - 7%
Ginger 6 Spice Kegging 19% 1% - 100%

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