Style: Spice, Herb, or Vegetable Beer

• 55% Pale
• 17% Pilsner
• 9% Toast
• 7% Crystal
• 4% Wheat

% of total grain weight across all recipes · sums to ~100%

• 84% Pale (76%)
• 66% Crystal (8%)
• 51% Toast (13%)
• 24% Roast (5%)
• 23% Wheat (9%)
• 20% Pilsner (59%)

% of Spice, Herb, or Vegetable Beer recipes using each malt category (addition % in brackets)

• 13% Cascade
• 13% East Kent Goldings
• 12% Magnum
• 8% Willamette
• 8% Saaz
• 7% Fuggle
• 6% Northern Brewer
• 5% Taurus
• 5% Citra
• 4% Cluster

% of Spice, Herb, or Vegetable Beer recipes using each hop

dated Spice, Herb, or Vegetable Beer recipes with at least one dry-hop addition

• 23% Pale Malt (2 Row) US
• 11% Caramel/Crystal Malt - 60L
• 9% Rice Hulls
• 8% Munich Malt
• 7% Chocolate Malt
• 6% Caramel/Crystal Malt - 40L
• 6% Caramel/Crystal Malt - 80L
• 6% Pale Malt, Maris Otter
• 6% Cara-Pils/Dextrine
• 5% United Kingdom - Maris Otter Pale

Colour = malt category · bar = % of recipes

• 18% Safale American (US-05) Fermentis
• 8% SafAle English Ale (S-04) Fermentis
• 8% American Ale (1056) Wyeast Labs
• 5% California Ale (WLP001) White Labs
• 3% English Ale (WLP002) White Labs
• 2% London Ale Yeast (1028) Wyeast Labs
• 2% Nottingham Lallemand
• 2% London Ale (WLP013) White Labs
• 2% London ESB Ale (1968) Wyeast Labs
• 1% SafBrew Specialty Ale (T-58) Fermentis

% of Spice, Herb, or Vegetable Beer recipes using each strain

• 75% Single Infusion
• 24% Step Mash
• 1% Decoction

% of Spice, Herb, or Vegetable Beer recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 75 ppm Cl⁻
• 80 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile