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	4620
Copper Kettle Mexican Chocolate Stout	6.5 gal	7.41%	56.96	1.069	1.012		All Grain	2097
Ginger Beer	4.5 L	3.94%	0	1.039	1.009		Partial Mash	1463
Summertime Ginger Ale	5 gal	2.71%	4.68	1.036	1.015		Partial Mash	1284
Green Machine Cucumber Saison	22 L	4.61%	23.93	1.048	1.012		All Grain	1151
Kviek	18 L	7.33%	29.81	1.077	1.021		BIAB	1113
Ace Of Spades	5.5 gal	6.11%	40.05	1.068	1.022		All Grain	1111
Ginger Pilsen	21 L	5.83%	76.33	1.055	1.011		BIAB	981
Obama White House Honey Ale	5.5 gal	5.44%	32.29	1.056	1.015		All Grain	980
"Grit N Grind for All Mankind" Coffee Milk Stout	5 gal	6.82%	35.19	1.076	1.024		BIAB	933

Newest Spice, Herb, or Vegetable Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Honey Basil Ale	5.25 gal	4.86%	0	1.049	1.012		BIAB	0
White Legs Jalapeño Wheat clone	21 L	5.23%	11.48	1.049	1.009		All Grain	5
Dirty Blonde	1.32 gal	4.97%	40.37	1.041	1.003		All Grain	25
Pepper Saison	5.5 gal	6.21%	43.8	1.063	1.016		All Grain	6
Aromatic Jalapeño Ale (XOA)	5.7 gal	4.44%	22.81	1.041	1.007		All Grain	12
Ginger's Brew II	5.25 gal	6.87%	15.03	1.067	1.014		extract	12
Ginger Beer	4 L	3.3%	0	1.032	1.007		extract	26
Jalapeno Chado - June 2020	11 gal	4.82%	69.73	1.048	1.011		All Grain	22
MM-variant av "Rolling beers vinterkrydda"	25 L	6.72%	47.73	1.068	1.017		All Grain	8
Punking ale	40 L	6.15%	16.12	1.058	1.011		All Grain	31

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	112	American	Grain	base malt	1.8°L	37	61%	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	7%	3% - 21%
Honey	55		Sugar	sugar	2°L	35	12%	2% - 40%
American - Caramel / Crystal 60L	50	American	Grain	crystal malt	60°L	34	6%	2% - 29%
Brown Sugar	35		Sugar	sugar	15°L	45	10%	1% - 36%
American - Caramel / Crystal 40L	35	American	Grain	crystal malt	40°L	34	7%	2% - 17%
American - Carapils (Dextrine Malt)	33	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	28		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	44	15	51%	3% - 100%
Cascade	38	7	45%	4% - 100%
East Kent Goldings	35	5	53%	10% - 100%
Willamette	33	4.5	44%	14% - 100%
Fuggles	33	4.5	42%	8% - 100%
Saaz	33	3.5	34%	7% - 100%
Northern Brewer	23	7.8	51%	5% - 100%
Citra	22	11	33%	3% - 100%
Centennial	18	10	32%	7% - 60%
Styrian Goldings	17	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 60L	4	American	Grain	crystal malt	60°L	34	52%	17% - 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%
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 - Black Malt	2	American	Grain	roasted malt	500°L	28	16%	4% - 29%

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	93	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	23	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - California Ale Yeast WLP001	21	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - English Ale Yeast WLP002	15	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale 1028	13	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Danstar - Nottingham Ale Yeast	13	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
Wyeast - London ESB Ale 1968	6	Wyeast	Ale	0.1	Very High	69%	64°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	37	Water Agt	Boil	33%	0% - 100%
Gypsum	34	Water Agt	Sparge	10%	0% - 49%
Irish Moss	33	Fining	Boil	42%	0% - 100%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	12%	0% - 100%
Lactic acid	8	Water Agt	Mash	42%	1% - 85%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 33%
Epsom Salt	7	Water Agt	Mash	1%	0% - 6%
Phosphoric acid	6	Water Agt	Mash	62%	25% - 96%
Chalk	6	Water Agt	Mash	1%	0% - 7%
Wyeast - Beer Nutrient	5	Water Agt	Boil	12%	0% - 50%

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