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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 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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