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Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


Next time I make this I'll probably use more crystal and more hops.


  • 4.5 kg Munton & Fison dark malt syrup
  • 3/4 pound, 40L crystal malt
  • 1/4 pound, roasted barley
  • 2 ounces, Perle hops (7.5% alpha)
  • 1 ounces, Willamette (4.6% alpha)
  • 3 large garlic cloves chopped fine
  • 1 ounce, Willamette for finishing
  • ale yeast

Click to Print Recipe


Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool.