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 | 5521 | |
| Copper Kettle Mexican Chocolate Stout |
6.5 gal | 7.41% | 56.96 | 1.069 | 1.012 | All Grain | 2488 | |
| Ginger Beer |
4.5 L | 3.94% | 0 | 1.039 | 1.009 | Partial Mash | 1829 | |
| Summertime Ginger Ale |
5 gal | 2.71% | 4.68 | 1.036 | 1.015 | Partial Mash | 1584 | |
| Kviek |
18 L | 7.33% | 29.81 | 1.077 | 1.021 | BIAB | 1435 | |
| Green Machine Cucumber Saison |
22 L | 4.61% | 23.93 | 1.048 | 1.012 | All Grain | 1402 | |
| Ace Of Spades |
5.5 gal | 6.11% | 40.05 | 1.068 | 1.022 | All Grain | 1378 | |
| "Grit N Grind for All Mankind" Coffee Milk Stout |
5.5 gal | 6.68% | 29.81 | 1.074 | 1.023 | All Grain | 1307 | |
| Lemon balm gruit |
2.5 gal | 6.08% | 0 | 1.058 | 1.012 | All Grain | 1275 | |
| Ginger Pilsen |
21 L | 5.83% | 76.33 | 1.055 | 1.011 | BIAB | 1204 |
Newest Spice, Herb, or Vegetable Beer Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Medicína III. |
23.568 L | 3.12% | 16.15 | 1.029 | 1.006 | All Grain | 12 | |
| Imperial Espresso Stout |
5.5 gal | 13.17% | 59.18 | 1.117 | 1.016 | All Grain | 13 | |
| BC159 Ginger Beer Braumeister 20 |
18.9 L | 5.48% | 17.05 | 1.051 | 1.009 | All Grain | 32 | |
| Mexican Dark Coffee Lager |
11 gal | 5.49% | 18.98 | 1.057 | 1.015 | BIAB | 21 | |
| Jeffrey |
12 L | 5.35% | 25.89 | 1.047 | 1.007 | All Grain | 32 | |
| grandmas house |
5 gal | 5.98% | 32.18 | 1.061 | 1.015 | All Grain | 22 | |
| Glogg Saison |
5.5 gal | 6.17% | 30.14 | 1.061 | 1.014 | extract | 40 | |
| Chocolate Chipotle Porter |
5.125 gal | 5.86% | 29.62 | 1.060 | 1.015 | extract | 41 | |
| Festivus Miracle |
5 gal | 7.98% | 43.66 | 1.078 | 1.017 | extract | 43 | |
| Christmas Ale |
5.5 gal | 4.31% | 37.11 | 1.043 | 1.011 | BIAB | 40 |
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 | 90 | Grain | base malt |
1.8°L
|
37 | 64% | 2% - 100% | |
| United Kingdom - Maris Otter Pale | 58 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 57% | 7% - 95% |
| Honey | 50 | Sugar | honey |
2°L
|
35 | 12% | 2% - 40% | |
| Flaked Oats | 48 | Adjunct | raw |
2.2°L
|
33 | 8% | 3% - 21% | |
| American - Caramel / Crystal 60L | 47 | American | Grain | crystal malt |
60°L
|
34 | 6% | 2% - 29% |
| Munich - Light 10L | 41 | Grain | specialty malt |
10°L
|
33 | 17% | 3% - 47% | |
| American - Caramel / Crystal 40L | 31 | American | Grain | crystal malt |
40°L
|
34 | 7% | 2% - 17% |
| Brown Sugar | 30 | Sugar | sugar |
15°L
|
45 | 9% | 1% - 36% | |
| American - Carapils (Dextrine Malt) | 28 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 2% - 22% |
| American - Chocolate | 25 | American | Grain | roasted malt |
350°L
|
29 | 5% | 1% - 16% |
Hops Used In Spice, Herb, or Vegetable Beer Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Magnum | 42 | 15 | 49% | 3% - 100% |
| Cascade | 41 | 7 | 47% | 4% - 100% |
| Saaz | 33 | 3.5 | 35% | 7% - 100% |
| Fuggles | 32 | 4.5 | 42% | 8% - 100% |
| East Kent Goldings | 30 | 5 | 54% | 10% - 100% |
| Willamette | 28 | 4.5 | 43% | 14% - 100% |
| Citra | 21 | 11 | 31% | 3% - 100% |
| Northern Brewer | 20 | 7.8 | 49% | 5% - 100% |
| Styrian Goldings | 19 | 5.5 | 38% | 16% - 100% |
| Centennial | 16 | 10 | 32% | 7% - 60% |
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 | 23% | 5% - 50% |
| American - Carapils (Dextrine Malt) | 4 | American | Grain | crystal malt |
1.8°L
|
33 | 45% | 12% - 67% |
| 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% |
| American - Caramel / Crystal 60L | 3 | American | Grain | crystal malt |
60°L
|
34 | 64% | 33% - 100% |
| American - Chocolate | 3 | American | Grain | roasted malt |
350°L
|
29 | 23% | 3% - 33% |
| American - Roasted Barley | 2 | American | Grain | roasted malt |
300°L
|
33 | 22% | 11% - 33% |
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 | 85 | 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 | 17 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°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 |
| White Labs - English Ale Yeast WLP002 | 12 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°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 | 8 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
| White Labs - Belgian Saison I Yeast WLP565 | 6 | 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 |
|---|---|---|---|---|---|
| Gypsum | 38 | Water Agt | Sparge | 10% | 0% - 70% |
| Whirlfloc | 35 | Fining | Boil | 29% | 0% - 97% |
| Irish Moss | 32 | Fining | Boil | 41% | 0% - 100% |
| Calcium Chloride (dihydrate) | 21 | Water Agt | Mash | 10% | 0% - 100% |
| Lactic acid | 13 | Water Agt | Mash | 47% | 1% - 100% |
| Epsom Salt | 8 | Water Agt | Mash | 1% | 0% - 6% |
| Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 7% | 0% - 33% |
| Phosphoric acid | 6 | Water Agt | Mash | 54% | 25% - 91% |
| Chalk | 6 | Water Agt | Mash | 1% | 0% - 7% |
| Ginger | 6 | Spice | Kegging | 19% | 1% - 100% |
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