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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%

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