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


A standard speciality ale for a brewing session in Christmas, though I missed the timing. The use of spices and herbs is quite restrained, so the beer should be rather hoppy than spicy/herby.

January 21, 2018 at 08:26pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 5.320 kg Pale Ale Malt; Weyermann

    Pale Ale Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)

  • 0.690 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 0.230 kg Crystal 75; Great Western

    Crystal 75; Great Western

    This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

  • 0.115 kg Crystal 15; Great Western

    Crystal 15; Great Western

    A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.

  • 0.115 kg Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • 0.130 kg American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.055 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 0.040 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 70 g East Kent Goldings - 5.0 AA% whole; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 30 g Fuggle - 4.5 AA% pellets; boiled 10 min


    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 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.

  • 0.13 tsp Allspice - Coasely crashed. Boil for 10 min. (omitted from calculations)


    A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.

  • 1 ea Cinnamon (stick) - 6 inch. Boil for 10 min. (omitted from calculations)

    Cinnamon (stick)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.

  • 0.13 tsp Nutmeg (ground) - Boil for 1 min. (omitted from calculations)

    Nutmeg (ground)

    Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

  • 0.5 tsp Rosemary - Finely ground. Boil for 1 min. (omitted from calculations)


    Rosemary has a tealike aroma and a piney flavor. Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.

  • 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 both the mashing water and the sparging water. Add 1/2 tsp of gypsum to the mashing water. 1 step temperature mashing with mash out. Mashing water: 17.46 litters, Sparging water: 15.56 litters. Saccharification rest: 69C for 75 min. Mash-out: 75.6C for 10 min. Strike temp: 76.7C Use also cacao nibs. Spice/herb packs are as follows. Pack#1: All spice 1/8 tsp + Cinnamon stick 1 piece (6 inch), boiled for 5 min. Pack #2: Cacao Nibs 25g + Rosemary 1/2 tsp + Nutmeg 1/8 tsp, boiled for 1 min. A rest after boil before chilling is set to be 15 min. Brewed on 1/22/18. OG was 1.080.

Style (BJCP)

Category: 30 - Spiced Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.070 1.025 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 22.6 SRM 0 - 50
Alcohol: 7.4% ABV 2.5% - 14.5%
Bitterness: 55.1 IBU 0 - 120


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