Beer Style: Spice, Herb and Vegetable Beer
Sleepy Bear Wassail
A spiced Christmas punch of sorts.
Old Smoky Scots Ale
OG = 1.052 FG = 1.015 IBU = 18 SRM = 18 ABV = 5% Ingredients: 1/2 lb. (0.23 kg) dark crystal malt (80 °L) 1/4 lb. (113 g) peat-smoked malt 1/4
Orange Lager
OG = 1.047 FG = 1.014 IBU = 21 SRM = 3 ABV = 4.4% Ingredients: 1 lb. (0.45 kg) dextrine malt 5 lbs. (2.27 kg) extra-light dried malt extract 4 AAU
Winter Solstice Red Ale
OG = 1.064 FG = 1.013 IBU = 36 SRM = 12 ABV = 6.9% Ingredients: 4 oz. (113 g) crystal malt (50 °L) 2 oz. (57 g) roasted barley (300 °L)
Hard Root & Ginger Beers
Find out how to make hard root beer and hard ginger beer at home.
John’s Peppered Honey Wheat
Anaheim and jalapeno peppers bring some heat to the party in this spiced-up honey wheat ale.
Wee Little Hottie
Looking to add some heat to a malt-forward style like a wee heavy? We’ve got you covered.
The Mole (Chipotle Porter)
Chipotle peppers bring a smoky, spicy flavor to this chocolatey porter recipe.
Liquid Pumpkin Pie
A taste of the holidays in a beer.
RPB’s Doodle
One of the fun things about the RPB is the ability to brew very unique beers. This recipe is Brewmaster Rod Read’s attempt to brew a beer that tastes like a snickerdoodle cookie.
American Wheat Rye with Curry Leaves
American Wheat Rye with Curry Leaves (5 quart/5 L, all-grain) OG = 1.043 FG = 1.011 IBU = 38 SRM = ABV = 5.1% Ingredients 0.66 lb. (0.3 kg) Gladfield ale malt
Devil’s Tongue Imperial Stout (Habanero)
An exclusive byo.com web bonus recipe John Rathmell took first place in the Spice, Herb, or Vegetable Beer category with Devil’s Tongue Imperial Stout at the 2014 Big Beers, Belgians and Barleywines Festival in Vail, Colorado. John has brewed over 500 batches of beer and operates a small hops farm near Ann Arbor, Michigan. John describes his beer this way. “This is a Russian imperial stout with habanero peppers added. It is based on an imperial stout recipe that I’ve been successfully brewing for nearly 15 years. It’s rich, thick, and sweet, as any good imperial stout should be, with a lot of bittering hops to help balance it out”.
