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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 2755
Ginger beer
23 L 5.57% 24.32 1.053 1.011
All Grain 2012
Copper Kettle Mexican Chocolate Stout
6.5 gal 7.41% 56.96 1.069 1.012
All Grain 1491
Ginger Beer
4.5 L 3.94% 0 1.039 1.009
Partial Mash 1113
Summertime Ginger Ale
5 gal 2.71% 4.68 1.036 1.015
Partial Mash 1034
Kviek
18 L 7.33% 29.81 1.077 1.021
BIAB 920
Easy coriander /orange/ Wheat
2.4 gal 6.25% 13.4 1.055 1.008
Partial Mash 911
Ace Of Spades
5.5 gal 6.11% 40.05 1.068 1.022
All Grain 859
Green Machine Cucumber Saison
22 L 4.61% 23.93 1.048 1.012
All Grain 844
Ginger Pilsen
21 L 5.83% 76.33 1.055 1.011
BIAB 790

Newest Spice, Herb, or Vegetable Beer Recipes

Title Size ABV IBU OG FG Color Method Views
Coffee Vanilla Cream Ale
5.5 gal 5.2% 21.46 1.047 1.007
extract 3
spicy A
23 L 5.23% 42.87 1.048 1.008
All Grain 3
Pumpkin Saison
12 L 8.4% 23.2 1.071 1.007
BIAB 7
Unnamed pepper peach
5 gal 6.3% 22.16 1.065 1.017
All Grain 4
Elderberry Flower Rye
8 L 3.59% 24.68 1.032 1.005
BIAB 15
Pumpkin Ale
6 gal 5.55% 41.28 1.057 1.016
All Grain 14
Ginger-Ninger
23 L 4.64% 16.98 1.046 1.011
BIAB 33
Matts Hard. Ginger Beer
150 L 6.21% 5.75 1.058 1.010
All Grain 12
Pine IPA
30 L 5.54% 42.67 1.055 1.012
All Grain 35
melon pale ale
5 gal 6.54% 49.21 1.064 1.014
extract 18

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 82 American Grain base malt 1.8°L
37 63% 2% - 100%
United Kingdom - Maris Otter Pale 56 United Kingdom Grain base malt 3.75°L
38 55% 7% - 97%
Honey 48 Sugar sugar 2°L
42 12% 2% - 40%
Flaked Oats 41 Adjunct raw 2.2°L
33 8% 3% - 21%
American - Caramel / Crystal 60L 38 American Grain crystal malt 60°L
34 6% 3% - 29%
Brown Sugar 30 Sugar sugar 15°L
45 9% 1% - 22%
American - Carapils (Dextrine Malt) 29 American Grain crystal malt 1.8°L
33 6% 2% - 12%
American - Caramel / Crystal 40L 28 American Grain crystal malt 40°L
34 8% 3% - 20%
Dry Malt Extract - Light 23 Dry Extract extract 4°L
42 41% 1% - 100%
Flaked Barley 22 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 33 15 49% 3% - 100%
Saaz 32 3.5 33% 7% - 100%
Cascade 29 7 44% 4% - 100%
Willamette 26 4.5 44% 14% - 100%
Fuggles 26 4.5 38% 8% - 100%
East Kent Goldings 25 5 57% 10% - 100%
Styrian Goldings 18 5.5 38% 16% - 100%
Citra 18 11 35% 3% - 100%
Northern Brewer 17 7.8 39% 5% - 100%
Hallertau Hersbrucker 14 4 54% 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 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%
American - Chocolate 3 American Grain roasted malt 350°L
29 18% 9% - 33%
Belgian - Special B 3 Belgian Grain roasted malt 115°L
34 29% 17% - 50%
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%
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 59% 17% - 100%

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 - Safale - American Ale Yeast US-05 66 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 18 White Labs Ale High Medium 76.5% 68°F 73°F
Fermentis / Safale - Safale - English Ale Yeast S-04 15 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 - American Ale 1056 11 Wyeast Ale 0.1 Med-Low 75% 60°F 72°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 - French Saison 3711 7 Wyeast Ale 0.12 Low 80% 65°F 77°F
Danstar - Windsor Ale Yeast 6 Danstar Ale Medium Medium 72% 64°F 70°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 5 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 35 Fining Boil 39% 0% - 100%
Whirlfloc 28 Fining Boil 29% 0% - 89%
Gypsum 19 Water Agt Mash 12% 0% - 49%
Calcium Chloride 12 Water Agt Mash 6% 0% - 33%
Lactic acid 6 Water Agt Mash 33% 1% - 71%
Epsom Salt 5 Water Agt Mash 2% 0% - 6%
Chalk 5 Water Agt Mash 13% 0% - 58%
Baking Soda 3 Water Agt Mash 9% 0% - 27%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 63% 25% - 100%
Wyeast - Beer Nutrient 2 Water Agt Mash 25% 0% - 50%

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