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	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%

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