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

Spice, Herb, or Vegetable Beer


Most people said to introduce the peppers into the beer as late as possible, so I'm going to just put a slice in a few bottles and see how it goes. This way I don't blow a whole 5 gallons on this little perversion.


  • 6 pounds, Anderson light malt extract
  • 8 ounces, light crystal malt
  • 1--1/2 ounces, Cascade hops (boil)
  • 1/2 ounce, Cascade hops (finish)
  • Wyeast pilsner yeast
  • several peppers (serrano, jalapeno), sliced

Click to Print Recipe


Ferment at 50 degrees (primary). Secondary at 45 degrees. At bottling place a piece of pepper in a dozen bottles. Some serranos, some jalapenos and a variety of sizes.