Spice/Herb/Vegetable Beer - Spice, Herb, or Vegetable Beer (BJCP 2008)
Top 10 Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Beòir nan Brìde Dandelion Gruit |
1 gal | 5.71% | 0 | 1.059 | 1.017 | All Grain | 7585 | |
| Carrot Cake Ale |
5.75 gal | 6.73% | 22.07 | 1.070 | 1.018 | All Grain | 6951 | |
| Carrot Beer |
20.8 L | 6.03% | 15.96 | 1.058 | 1.012 | All Grain | 5974 | |
| Pumpking the volume |
18.93 L | 5.26% | 43.34 | 1.056 | 1.016 | All Grain | 4559 | |
| Cold Snap |
4.75 gal | 6.06% | 18.22 | 1.060 | 1.014 | All Grain | 4465 | |
| Pumpkin Ale |
5.5 gal | 5.09% | 15.22 | 1.051 | 1.012 | All Grain | 4130 | |
| Žaltvykslė |
5.4 L | 6.64% | 5.13 | 1.054 | 1.003 | All Grain | 3563 | |
| sugar cane beer |
21 L | 6.71% | 37.88 | 1.058 | 1.007 | Partial Mash | 3425 | |
| Ginger Beer |
5 gal | 5.14% | 67.16 | 1.048 | 1.008 | All Grain | 3364 | |
| Red Velvet Stout |
5.5 gal | 6.45% | 23.84 | 1.071 | 1.022 | BIAB | 3310 |
Newest Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Holiday ale |
5.5 gal | 4.96% | 29.26 | 1.050 | 1.013 | All Grain | 23 | |
| Resist Anti-Imperial Beet Ale |
5 gal | 6.71% | 72.54 | 1.069 | 1.018 | All Grain | 17 | |
| Guava-yaba-Doo! |
250 L | 6.43% | 17.91 | 1.060 | 1.011 | All Grain | 28 | |
| Awesome Recipe |
600 L | 4.72% | 0 | 1.048 | 1.012 | Partial Mash | 23 | |
| mischief night - pumpkin ale |
50 L | 6.1% | 22.27 | 1.060 | 1.013 | Partial Mash | 34 | |
| X-Mas lager |
25 L | 4.93% | 47.03 | 1.046 | 1.008 | All Grain | 43 | |
| PumKing Imperial Ale |
4 gal | 8.54% | 37.7 | 1.087 | 1.022 | BIAB | 54 | |
| Zombeer - 10 gallon |
10.5 gal | 6.29% | 34.3 | 1.064 | 1.017 | All Grain | 46 | |
| Lions winter ale |
50 L | 5.83% | 31.67 | 1.059 | 1.014 | All Grain | 55 | |
| Autumn Reveille |
5 gal | 7.4% | 33.53 | 1.061 | 1.004 | All Grain | 62 |
Fermentables Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Pale 2-Row | 185 | US | Grain | base malt |
1.8°L
|
37 | 57% | 2% - 100% |
| Brown Sugar | 110 | Sugar | sugar |
15°L
|
45 | 13% | 0% - 100% | |
| United Kingdom - Maris Otter Pale | 103 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 59% | 5% - 100% |
| Honey | 86 | Sugar | honey |
2°L
|
35 | 14% | 1% - 60% | |
| Caramel / Crystal 60L | 78 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 33% | |
| Flaked Oats | 77 | Adjunct | raw |
2.2°L
|
33 | 9% | 1% - 47% | |
| Munich - Light 10L | 74 | Grain | specialty malt |
10°L
|
33 | 17% | 2% - 80% | |
| American - Caramel / Crystal 40L | 57 | American | Grain | crystal malt |
40°L
|
34 | 7% | 2% - 25% |
| Rice Hulls | 55 | Adjunct | other |
0°L
|
0 | 5% | 1% - 19% | |
| Pumpkin (canned) | 48 | Fruit | fruit |
0°L
|
8 | 20% | 2% - 63% |
Hops Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 102 | 7 | 42% | 0% - 100% |
| Saaz | 74 | 3.5 | 44% | 8% - 100% |
| Magnum | 65 | 15 | 63% | 4% - 100% |
| Fuggles | 58 | 4.5 | 55% | 5% - 100% |
| East Kent Goldings | 51 | 5 | 56% | 13% - 100% |
| Willamette | 50 | 4.5 | 41% | 8% - 100% |
| Citra | 46 | 11 | 28% | 4% - 100% |
| Centennial | 37 | 10 | 29% | 1% - 100% |
| Northern Brewer | 32 | 7.8 | 70% | 6% - 100% |
| Cluster | 31 | 6.5 | 68% | 10% - 100% |
Steeping Grains Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Caramel / Crystal 60L | 13 | Grain | crystal malt |
60°L
|
34 | 36% | 17% - 100% | |
| American - Carapils (Dextrine Malt) | 12 | American | Grain | crystal malt |
1.8°L
|
33 | 35% | 18% - 50% |
| Belgian - Biscuit | 11 | Belgian | Grain | roasted malt |
23°L
|
35 | 30% | 17% - 50% |
| American - Caramel / Crystal 20L | 10 | American | Grain | crystal malt |
20°L
|
35 | 55% | 25% - 100% |
| American - Caramel / Crystal 40L | 9 | American | Grain | crystal malt |
40°L
|
34 | 45% | 29% - 100% |
| American - Caramel / Crystal 10L | 8 | American | Grain | crystal malt |
10°L
|
35 | 54% | 25% - 100% |
| American - Caramel / Crystal 120L | 7 | American | Grain | crystal malt |
120°L
|
33 | 21% | 2% - 38% |
| American - Chocolate | 7 | American | Grain | roasted malt |
350°L
|
29 | 24% | 13% - 48% |
| American - Victory | 5 | American | Grain | roasted malt |
28°L
|
34 | 33% | 25% - 42% |
| US - Pale 2-Row | 4 | US | Grain | base malt |
1.8°L
|
37 | 38% | 20% - 50% |
Yeasts Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 171 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 64 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - American Ale 1056 | 50 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - California Ale Yeast WLP001 | 34 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - English Ale Yeast WLP002 | 24 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Danstar - Nottingham Ale Yeast | 18 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Wyeast - London ESB Ale 1968 | 15 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 13 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - American Ale II 1272 | 13 | Wyeast | Ale | 0.1 | High | 74% | 60°F | 72°F |
| Wyeast - London Ale III 1318 | 9 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Other Ingredients Used In Spice, Herb, or Vegetable Beer (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 80 | Water Agt | Boil | 28% | 0% - 100% |
| Gypsum | 64 | Water Agt | Mash | 12% | 0% - 100% |
| Ginger | 42 | Spice | Boil | 35% | 0% - 100% |
| Whirlfloc | 41 | Water Agt | Boil | 32% | 0% - 100% |
| Calcium Chloride (dihydrate) | 37 | Water Agt | Mash | 7% | 0% - 59% |
| Lactic acid | 30 | Water Agt | Mash | 52% | 0% - 100% |
| Epsom Salt | 25 | Water Agt | Mash | 3% | 0% - 40% |
| Cinnamon stick | 24 | Spice | Boil | 25% | 0% - 64% |
| Nutmeg | 22 | Spice | Boil | 9% | 0% - 24% |
| Cinnamon | 21 | Spice | Whirlpool | 34% | 0% - 100% |
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