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Spice, Herb, or Vegetable Beer • All Grain • 19.50 L


This recipe is a revised version of my previous herby mumm. The previous one tasted too herby for me, so that I use restrained amounts of herbs and spices this time. The wort is thin for this style, with less than 4 kg of base malts (2-row pale and Munich), in order to keep the flavor of herbs and spices moderately strong.

May 8, 2014 at 08:25pm

5.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 3.25 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.68 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.1 kg German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 0.34 kg Weyermann Caramunich® TYPE I; Weyermann

    Weyermann Caramunich® TYPE I; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor

  • 0.23 kg Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 0.15 kg American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.23 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.46 kg Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 0.23 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.08 kg Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 56 g Northern Brewer - 8.1 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Lallemand 3767 Nottingham

    Lallemand 3767 Nottingham

    Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.


Add 1/12 tsp of campden powder to each of mashing water and sparging water. Add 1/2 tsp of gypsum to mashing water. 1 step mashing with mash-out. Heat 15.0 litters of mashing water to 75.6C, mash-in at 68C and keep 67.5-70C for 90 min., then raise to 75.6C and hold there for 10min. for mash-out. Actually I could not make the temp. of the wort reach 75.6C after heating more than 20 min. so that I skipped mash-out. Sparge with 16.7 litters of hot water at 76C. Got 26 liters of pre-boil wort. Boil for 90 min. Herbs and spices used in this recipe are as follows. Spice Pack #1 (boil for 60 min. ) Cardamom Seeds 1/2 tsp (coarsely crashed) Ginger Root Dried 1/2 oz Herb & Spice Pack #1 (boil for 10 min. ) Mugwort Dried 1/2 oz Licorice Root Dried 1 oz Juniper Berries 1/2 oz (coarsely crashed) Herb & Spice Pack #2 (simmer for 15 min. at knock-out) Woodruff Dried 1 oz Cinnamon Stick 1 ea. Brewed on 5/6/14. The OG was 1.070.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.059 1.026 - 1.120
Terminal Gravity: 1.012 0.995 - 1.035
Color: 25.2 SRM 1 - 50
Alcohol: 6.3% ABV 2.5% - 14.5%
Bitterness: 68.6 IBU 0 - 100




2015-04-06 12:06pm

Bottled on 6/22/14. The FG was 1.022. The beer turned out to be fine, much improved from my previous brew. It still has a very strong herby flavor, but not so intense on my palate. It would be better to simplify the grain profile though, in order to balance the maltiness and the herby flavor. The use of aged hops for lambic beers is also highly recommended.

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