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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 4019
Copper Kettle Mexican Chocolate Stout
6.5 gal 7.41% 56.96 1.069 1.012
All Grain 1992
Ginger Beer
4.5 L 3.94% 0 1.039 1.009
Partial Mash 1382
Summertime Ginger Ale
5 gal 2.71% 4.68 1.036 1.015
Partial Mash 1222
Green Machine Cucumber Saison
22 L 4.61% 23.93 1.048 1.012
All Grain 1095
Kviek
18 L 7.33% 29.81 1.077 1.021
BIAB 1082
Ace Of Spades
5.5 gal 6.11% 40.05 1.068 1.022
All Grain 1075
Ginger Pilsen
21 L 5.83% 76.33 1.055 1.011
BIAB 945
Obama White House Honey Ale
5.5 gal 5.44% 32.29 1.056 1.015
All Grain 920
"Grit N Grind for All Mankind" Coffee Milk Stout
5 gal 6.82% 35.19 1.076 1.024
BIAB 869

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
The Night Before Christmas
5.5 gal 6.07% 45.02 1.059 1.013
All Grain 3
Double Rose Dark Ale
16.7 L 5.04% 34.54 1.053 1.016
All Grain 31
Peanut Butter Stout
5 gal 3.86% 25.28 1.050 1.020
All Grain 12
Hanami ale #2
350 L 5.27% 9.9 1.052 1.012
All Grain 15
Béres Gyuri- Gyömbéres Sör
23 L 4.23% 20.01 1.039 1.006
All Grain 38
Sex. Beg. 9
10 gal 6.69% 29 1.066 1.015
All Grain 29
Lemon Slice Ale
5 L 5.15% 24.74 1.059 1.020
BIAB 25
Awesome Recipe
5.5 gal 6.26% 87.68 1.068 1.020
All Grain 22
Feelin' Rooted
30 L 3.28% 29.9 1.028 1.003
All Grain 39
Coconut Porter III
5.5 gal 6.47% 56.84 1.060 1.011
BIAB 39

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 104 American Grain base malt 1.8°L
37 62% 2% - 100%
United Kingdom - Maris Otter Pale 64 United Kingdom Grain base malt 3.75°L
38 54% 7% - 100%
Flaked Oats 57 Adjunct raw 2.2°L
33 8% 3% - 21%
Honey 54 Sugar sugar 2°L
35 12% 2% - 40%
American - Caramel / Crystal 60L 49 American Grain crystal malt 60°L
34 6% 2% - 29%
Brown Sugar 36 Sugar sugar 15°L
45 10% 1% - 36%
American - Caramel / Crystal 40L 34 American Grain crystal malt 40°L
34 7% 2% - 17%
American - Carapils (Dextrine Malt) 32 American Grain crystal malt 1.8°L
33 6% 2% - 22%
American - Chocolate 30 American Grain roasted malt 350°L
29 5% 1% - 16%
Flaked Barley 27 Adjunct raw 2.2°L
32 6% 2% - 18%

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

Name Recipes Average AA Avg. Usage Usage Range
Magnum 46 15 50% 3% - 100%
Cascade 35 7 45% 4% - 100%
Saaz 33 3.5 34% 7% - 100%
East Kent Goldings 33 5 53% 10% - 100%
Fuggles 32 4.5 43% 8% - 100%
Willamette 31 4.5 45% 14% - 100%
Northern Brewer 24 7.8 51% 5% - 100%
Citra 22 11 33% 3% - 100%
Cluster 20 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 - Chocolate 4 American Grain roasted malt 350°L
29 26% 11% - 33%
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%
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%
United Kingdom - Coffee Malt 2 United Kingdom Grain roasted malt 150°L
36 17% 13% - 22%

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 90 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 20 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis - Safale - English Ale Yeast S-04 19 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - English Ale Yeast WLP002 16 White Labs Ale Medium Very High 66.5% 65°F 68°F
Danstar - Nottingham Ale Yeast 12 Danstar Ale Med-High High 77% 57°F 70°F
Wyeast - London Ale 1028 11 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Wyeast - American Ale 1056 10 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Danstar - Windsor Ale Yeast 9 Danstar Ale Medium Medium 72% 64°F 70°F
Wyeast - French Saison 3711 8 Wyeast Ale 0.12 Low 80% 65°F 77°F
Imperial Yeast - A10 Darkness 7 Imperial Yeast Ale Medium 71% 62°F 72°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 36 Fining Boil 32% 0% - 100%
Gypsum 33 Water Agt Mash 10% 0% - 49%
Irish Moss 32 Fining Boil 41% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 8% 0% - 37%
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%
Epsom Salt 6 Water Agt Other 1% 0% - 6%
Phosphoric acid 6 Water Agt Mash 62% 25% - 99%
Wyeast - Beer Nutrient 5 Other Boil 12% 0% - 50%

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