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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5.2 US gallons

Spice, Herb, or Vegetable Beer


Specialty herb/spice ale made with ginger, all spice, cinnamon, honey, cocoa powder and coffee!


  • 8 lbs Brown Rice Syrup (prior to boil)
  • 0.25 oz Columbus Hops (90 min)
  • 0.25 oz Ginger Root (12 min)
  • 0.25 tsp Irish Moss (10 min)
  • 1 tsp Allspice (5 min)
  • 1 Cinnamon Stick (5 min)
  • 1 oz Williamette Hops (flameout)
  • 1 pkg Windsor Yeast & 4 tsp Yeast Nutrient
  • 1 lbs Honey to primary after 3 days
  • 1 lbs Dark Candi Sugar to primary after 6 days
  • Secondary:
  • 1 oz Cocoa Powder
  • 0.75 oz Coffee

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.068
Final Gravity: 1.016
Alcohol by Vol: 6.81%
Recipe Type: extract
Yield: 5.20 US Gallons

Click to Print Recipe


Bring water to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops, finings, remaining fermentable sugars and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Add honey to primary after 3 days

Add candi sugar to primary after 6 days

Add cocoa powder and coffee to secondary after racking

Bottle condition for 28 days at 52 degrees