Style: Spice, Herb, or Vegetable Beer

All Styles

Style Profile based on 332 recipes

BU:GU

0.37

Hops

3.9 g/L

Mash pH

5.55

Dry hop

0.1 g/L

Typical Grain Bill

55% Pale
19% Pilsner
8% Toast
7% Crystal
6% Wheat

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

Common Additions

88% Pale (76%)
60% Crystal (7%)
42% Toast (16%)
25% Wheat (10%)
25% Pilsner (60%)

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

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.39 g/L 1.37 g/L

0.94 g/L

Flavour

0.31 g/L 1.33 g/L

0.69 g/L

Aroma

0.37 g/L 1.5 g/L

1.24 g/L

Whirlpool

0.3 g/L 1.4 g/L

0.97 g/L

Dry Hop

0.59 g/L 4.09 g/L

1.06 g/L

Common Hops

12% Cascade
10% East Kent Goldings
10% Magnum (GR)
7% Northern Brewer (GR)
6% Saaz (CZ)
6% Willamette
6% Samba
5% Fuggles
5% Southern Brewer
4% Citra

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

Common Fermentables

12% United Kingdom - Maris Otter Pale
11% Brown Sugar
10% Flaked Oats
10% American - Pale 2-Row
8% American - Caramel / Crystal 40L
8% Pumpkin (canned)
7% Pumpkin (fresh)
7% US - Pale 2-Row
6% Honey
5% American - Pilsner

Colour = malt category · bar = % of recipes

Common Yeasts

19% Safale American (US-05) Fermentis
11% SafAle English Ale (S-04) Fermentis
5% American Ale (1056) Wyeast Labs
3% English Ale Yeast (WLP002) White Labs
2% SafAle Saison (BE-134) Fermentis
2% California Ale Yeast (WLP001) White Labs
2% Lutra Kveik (OYL-071) Omega
2% London ESB Ale (1968) Wyeast Labs
1% SafBrew Specialty Ale (T-58) Fermentis
1% London Ale Yeast (WLP013) White Labs

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

Typical Water Profile

Ca²⁺ 80 ppm

Mg²⁺ 5 ppm

Na⁺ 25 ppm

Cl⁻ 75 ppm

SO₄²⁻ 80 ppm

HCO₃⁻ 100 ppm

median across recipes with a declared water profile

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