Spiced Beer - Spice, Herb, or Vegetable Beer
BJCP Style GuideTop 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 | 4921 | |
Copper Kettle Mexican Chocolate Stout |
6.5 gal | 7.41% | 56.96 | 1.069 | 1.012 | All Grain | 2230 | |
Ginger Beer |
4.5 L | 3.94% | 0 | 1.039 | 1.009 | Partial Mash | 1591 | |
Summertime Ginger Ale |
5 gal | 2.71% | 4.68 | 1.036 | 1.015 | Partial Mash | 1372 | |
Green Machine Cucumber Saison |
22 L | 4.61% | 23.93 | 1.048 | 1.012 | All Grain | 1230 | |
Ace Of Spades |
5.5 gal | 6.11% | 40.05 | 1.068 | 1.022 | All Grain | 1168 | |
Kviek |
18 L | 7.33% | 29.81 | 1.077 | 1.021 | BIAB | 1162 | |
Ginger Pilsen |
21 L | 5.83% | 76.33 | 1.055 | 1.011 | BIAB | 1046 | |
"Grit N Grind for All Mankind" Coffee Milk Stout |
5 gal | 6.82% | 35.19 | 1.076 | 1.024 | BIAB | 1041 | |
Lemon balm gruit |
2.5 gal | 6.08% | 0 | 1.058 | 1.012 | All Grain | 994 |
Newest Spice, Herb, or Vegetable Beer Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Chocolate Coffee Stout |
11 gal | 6.98% | 45.2 | 1.076 | 1.023 | All Grain | 4 | |
Wit beerseker |
20.8 L | 7.08% | 29.64 | 1.053 | 0.999 | All Grain | 13 | |
Dark Braggot |
5 gal | 10.18% | 62.26 | 1.097 | 1.019 | All Grain | 5 | |
Awesome Recipe |
20.8 L | 1.86% | 19.85 | 1.067 | 1.053 | All Grain | 3 | |
Adams Coffee Stout |
2.5 gal | 5.09% | 19.03 | 1.056 | 1.017 | BIAB | 49 | |
Winter Warmer |
5 gal | 5.49% | 41.85 | 1.062 | 1.020 | All Grain | 24 | |
Christmas Ale |
25 gal | 6.94% | 30.23 | 1.066 | 1.013 | All Grain | 29 | |
Winter Warmer |
5.5 gal | 6.67% | 37.38 | 1.068 | 1.017 | All Grain | 19 | |
Tarquinius Gruit |
5.25 gal | 6% | 0 | 1.065 | 1.020 | Partial Mash | 17 | |
Christmas Ale |
5.5 gal | 5.71% | 29.51 | 1.054 | 1.010 | BIAB | 19 |
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 | 79 | Grain | base malt |
1.8°L
|
37 | 62% | 2% - 100% | |
United Kingdom - Maris Otter Pale | 49 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 55% | 7% - 100% |
Honey | 43 | Sugar | honey |
2°L
|
35 | 12% | 2% - 40% | |
American - Caramel / Crystal 60L | 41 | American | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 29% |
Munich - Light 10L | 40 | Grain | specialty malt |
10°L
|
33 | 17% | 3% - 47% | |
Flaked Oats | 38 | Adjunct | raw |
2.2°L
|
33 | 7% | 3% - 21% | |
American - Caramel / Crystal 40L | 30 | American | Grain | crystal malt |
40°L
|
34 | 7% | 2% - 17% |
Brown Sugar | 25 | Sugar | sugar |
15°L
|
45 | 9% | 1% - 22% | |
American - Carapils (Dextrine Malt) | 24 | American | Grain | crystal malt |
1.8°L
|
33 | 7% | 2% - 22% |
Flaked Barley | 21 | Adjunct | raw |
2.2°L
|
32 | 7% | 3% - 18% |
Hops Used In Spice, Herb, or Vegetable Beer Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Magnum | 32 | 15 | 48% | 3% - 100% |
Cascade | 31 | 7 | 46% | 4% - 100% |
Saaz | 27 | 3.5 | 33% | 7% - 100% |
East Kent Goldings | 24 | 5 | 54% | 10% - 100% |
Willamette | 24 | 4.5 | 42% | 14% - 100% |
Fuggles | 24 | 4.5 | 37% | 8% - 100% |
Northern Brewer | 18 | 7.8 | 48% | 5% - 100% |
Citra | 18 | 11 | 31% | 3% - 100% |
Styrian Goldings | 17 | 5.5 | 39% | 16% - 100% |
Hallertau Hersbrucker | 13 | 4 | 52% | 20% - 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% |
Belgian - Special B | 4 | Belgian | Grain | roasted malt |
115°L
|
34 | 28% | 17% - 50% |
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 - Carapils (Dextrine Malt) | 3 | American | Grain | crystal malt |
1.8°L
|
33 | 43% | 12% - 67% |
American - Caramel / Crystal 60L | 3 | American | Grain | crystal malt |
60°L
|
34 | 64% | 33% - 100% |
American - Caramel / Crystal 80L | 2 | American | Grain | crystal malt |
80°L
|
33 | 32% | 17% - 47% |
Crisp Malting - Pale Chocolate | 2 | United Kingdom | Grain | roasted malt |
220°L
|
32.7 | 26% | 3% - 50% |
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 | 73 | 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 | 12 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 11 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Wyeast - London Ale 1028 | 10 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
White Labs - English Ale Yeast WLP002 | 10 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - American Ale 1056 | 8 | 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 | 6 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
White Labs - Belgian Saison I Yeast WLP565 | 5 | 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 |
---|---|---|---|---|---|
Irish Moss | 30 | Fining | Boil | 41% | 0% - 100% |
Whirlfloc | 24 | Water Agt | Boil | 32% | 0% - 89% |
Gypsum | 18 | Water Agt | Mash | 14% | 0% - 70% |
Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 7% | 0% - 33% |
Calcium Chloride (dihydrate) | 5 | Water Agt | Mash | 22% | 0% - 100% |
Chalk | 4 | Water Agt | Mash | 2% | 0% - 7% |
Lactic acid | 4 | Water Agt | Mash | 59% | 1% - 85% |
Wyeast - Beer Nutrient | 3 | Water Agt | Mash | 17% | 0% - 50% |
Phosphoric acid | 3 | Water Agt | Mash | 73% | 43% - 91% |
Baking Soda | 3 | Water Agt | Mash | 10% | 0% - 27% |