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	3251
Ginger beer	23 L	5.57%	24.32	1.053	1.011		All Grain	2298
Copper Kettle Mexican Chocolate Stout	6.5 gal	7.41%	56.96	1.069	1.012		All Grain	1672
Ginger Beer	4.5 L	3.94%	0	1.039	1.009		Partial Mash	1195
Summertime Ginger Ale	5 gal	2.71%	4.68	1.036	1.015		Partial Mash	1084
Easy coriander /orange/ Wheat	2.4 gal	6.25%	13.4	1.055	1.008		Partial Mash	993
Kviek	18 L	7.33%	29.81	1.077	1.021		BIAB	987
Green Machine Cucumber Saison	22 L	4.61%	23.93	1.048	1.012		All Grain	970
Ace Of Spades	5.5 gal	6.11%	40.05	1.068	1.022		All Grain	942
Ginger Pilsen	21 L	5.83%	76.33	1.055	1.011		BIAB	850

Newest Spice, Herb, or Vegetable Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Gingerbread Christmas Wit	5 gal	5.33%	15.93	1.056	1.015		BIAB	1
Pumpkin shit	23 L	6.57%	21.81	1.065	1.015		All Grain	1
Chili Lime Citra Ale	21.8 L	4.6%	47.79	1.047	1.012		All Grain	9
Perfect Pumpkin Ale	5.5 gal	6.12%	18.33	1.063	1.017		All Grain	8
Holiday Ale	5.25 gal	5.44%	27.21	1.054	1.013		Partial Mash	3
Cranberry Christmas Ale	11 gal	8.53%	28.75	1.083	1.018		All Grain	50
Bubbles First Christmas-Mint Chocolate Stout	5.5 gal	6.19%	10.98	1.075	1.027		All Grain	7
Coconut Porter II	5.5 gal	6.1%	49.09	1.056	1.010		BIAB	2
Perfect Pumpkin - BEAVR/Transplants	17 gal	6.15%	22.38	1.062	1.015		All Grain	58
2019 Pumpkin	7 gal	7.25%	0	1.074	1.018		All Grain	12

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	94	American	Grain	base malt	1.8°L	37	62%	2% - 100%
United Kingdom - Maris Otter Pale	65	United Kingdom	Grain	base malt	3.75°L	38	55%	7% - 96%
Honey	53		Sugar	sugar	2°L	42	12%	2% - 40%
Flaked Oats	49		Adjunct	raw	2.2°L	33	8%	3% - 21%
American - Caramel / Crystal 60L	44	American	Grain	crystal malt	60°L	34	7%	3% - 29%
American - Caramel / Crystal 40L	33	American	Grain	crystal malt	40°L	34	7%	2% - 20%
Brown Sugar	32		Sugar	sugar	15°L	45	9%	1% - 22%
American - Carapils (Dextrine Malt)	32	American	Grain	crystal malt	1.8°L	33	6%	2% - 22%
American - Chocolate	26	American	Grain	roasted malt	350°L	29	5%	1% - 16%
Flaked Barley	23		Adjunct	raw	2.2°L	32	7%	2% - 18%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	36	15	51%	3% - 100%
Cascade	35	7	44%	4% - 100%
Saaz	32	3.5	34%	7% - 100%
Fuggles	32	4.5	41%	8% - 100%
East Kent Goldings	28	5	54%	10% - 100%
Willamette	27	4.5	44%	14% - 100%
Northern Brewer	21	7.8	47%	5% - 100%
Citra	20	11	31%	3% - 100%
Styrian Goldings	19	5.5	38%	16% - 100%
Cluster	18	6.5	70%	25% - 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 - 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	18%	9% - 33%
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%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	28%	22% - 36%

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	77	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	20	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - English Ale Yeast WLP002	13	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	12	Danstar	Ale	Med-High	High	77%	57°F	70°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	7	Danstar	Ale	Medium	Medium	72%	64°F	70°F
White Labs - London Ale Yeast WLP013	5	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	34	Fining	Boil	39%	0% - 100%
Whirlfloc	30	Water Agt	Boil	29%	0% - 89%
Gypsum	26	Water Agt	Boil	10%	0% - 49%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	5%	0% - 36%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	6%	0% - 33%
Lactic acid	8	Water Agt	Sparge	40%	1% - 78%
Chalk	6	Water Agt	Mash	2%	0% - 7%
Baking Soda	6	Water Agt	Mash	6%	0% - 27%
Calcium Chloride (anhydrous)	4	Water Agt	Mash	34%	0% - 50%
Epsom Salt	4	Water Agt	Boil	2%	0% - 6%

Photos