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	3735
Ginger beer	23 L	5.57%	24.32	1.053	1.011		All Grain	2694
Copper Kettle Mexican Chocolate Stout	6.5 gal	7.41%	56.96	1.069	1.012		All Grain	1852
Ginger Beer	4.5 L	3.94%	0	1.039	1.009		Partial Mash	1303
Summertime Ginger Ale	5 gal	2.71%	4.68	1.036	1.015		Partial Mash	1157
Green Machine Cucumber Saison	22 L	4.61%	23.93	1.048	1.012		All Grain	1052
Kviek	18 L	7.33%	29.81	1.077	1.021		BIAB	1043
Ace Of Spades	5.5 gal	6.11%	40.05	1.068	1.022		All Grain	1030
Ginger Pilsen	21 L	5.83%	76.33	1.055	1.011		BIAB	909
Obama White House Honey Ale	5.5 gal	5.44%	32.29	1.056	1.015		All Grain	868

Newest Spice, Herb, or Vegetable Beer Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Coffee Stout	5 gal	6.25%	40.58	1.069	1.021		extract	26
Underifrån	5.5 gal	5.27%	32.98	1.056	1.016		All Grain	19
Awesome Recipe	5.5 gal	10.14%	0	1.097	1.020		All Grain	14
Awesome Recipe	5.5 gal	5.46%	25.11	1.063	1.021		All Grain	16
Mexican Chocolate Stout	5 gal	8.7%	37.63	1.088	1.022		All Grain	19
Pumpkin Ale	1 gal	6.21%	37.51	1.058	1.010		BIAB	68
Bryan's Ginger Cranberry Saison	2.5 gal	5.81%	25.09	1.052	1.008		All Grain	22
Christmas Beer	5 gal	5.27%	54.94	1.055	1.015		BIAB	33
Aimees winter warm up	75 gal	7.17%	13.64	1.073	1.018		All Grain	32
Autumn Maple - The Bruery	5 gal	10.41%	32.59	1.105	1.026		All Grain	38

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	103	American	Grain	base malt	1.8°L	37	62%	2% - 100%
United Kingdom - Maris Otter Pale	63	United Kingdom	Grain	base malt	3.75°L	38	54%	7% - 96%
Honey	54		Sugar	sugar	2°L	35	12%	2% - 40%
Flaked Oats	52		Adjunct	raw	2.2°L	33	8%	3% - 21%
American - Caramel / Crystal 60L	47	American	Grain	crystal malt	60°L	34	6%	2% - 29%
Brown Sugar	36		Sugar	sugar	15°L	45	9%	1% - 22%
American - Caramel / Crystal 40L	34	American	Grain	crystal malt	40°L	34	7%	2% - 17%
American - Carapils (Dextrine Malt)	32	American	Grain	crystal malt	1.8°L	33	6%	2% - 22%
American - Chocolate	29	American	Grain	roasted malt	350°L	29	5%	1% - 16%
American - Munich - Light 10L	27	American	Grain	base malt	10°L	33	15%	3% - 47%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Magnum	44	15	49%	3% - 100%
Cascade	35	7	45%	4% - 100%
Fuggles	33	4.5	44%	8% - 100%
East Kent Goldings	33	5	54%	10% - 100%
Saaz	32	3.5	34%	7% - 100%
Willamette	29	4.5	45%	14% - 100%
Northern Brewer	22	7.8	52%	5% - 100%
Citra	21	11	34%	3% - 100%
Cluster	20	6.5	70%	25% - 100%
Styrian Goldings	18	5.5	39%	16% - 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 - Chocolate	4	American	Grain	roasted malt	350°L	29	26%	11% - 33%
American - Caramel / Crystal 10L	4	American	Grain	crystal malt	10°L	35	46%	33% - 50%
American - Caramel / Crystal 80L	4	American	Grain	crystal malt	80°L	33	37%	17% - 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%
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 - Pilsner	3	American	Grain	base malt	1.8°L	37	53%	47% - 63%

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	83	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	20	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	16	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Danstar - Nottingham Ale Yeast	12	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - London Ale 1028	11	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°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 - London Ale Yeast WLP013	6	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
Whirlfloc	33	Other	Boil	32%	0% - 100%
Irish Moss	33	Fining	Boil	39%	0% - 100%
Gypsum	28	Water Agt	Mash	10%	0% - 49%
Calcium Chloride (dihydrate)	13	Water Agt	Mash	8%	0% - 36%
Lactic acid	8	Water Agt	Mash	42%	1% - 85%
Calcium Chloride (dihydrate)	7	Water Agt	Mash	7%	0% - 33%
Chalk	6	Water Agt	Mash	1%	0% - 7%
Table Salt	5	Water Agt	Mash	0%	0% - 1%
Phosphoric acid	5	Water Agt	Sparge	56%	25% - 91%
Wyeast - Beer Nutrient	4	Water Agt	Mash	15%	0% - 50%

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