Homebrew Beer Recipes

Looking for a beer recipe? Browse hundreds of tried-and-true mead, cider, clone and homebrew recipes from Homebrewers Association approved sources, including Zymurgy magazine, the National Homebrew Competition, Brewers Publications, Craft Breweries, books & more!

Specialty Beer

Princesse Beer 1866

Homebrewers Association
Homebrewers Association

This beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe by Roel Mulder

This traditional Dutch beer style was one of the many pleasant finds during my search for lost beer recipes. Its malty profile and unusual blend of spices make for a unique beer. Originally, it was made from 100 percent diastatic brown malt. To be on the safe side, I used a 50/50 blend of Munich malt and Pilsner malt here. If your Munich malt is light enough, and has enough diastatic power, you could try a 100 percent Munich malt grist.

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Other Mead: Braggot

T’alla Braggot

Homebrewers Association
Homebrewers Association

This beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe by David Schmidt

Feel free to experiment with all-grain variants of this. You can stick to the lighter malts, which are the most commonly used when people make large amounts of t’alla for celebrations. For more complex flavors, try steeping teff, maize, wheat, and/or sorghum with the wort. If you want to mimic the smoky flavor of the traditional t’alla vessel, you might try substituting in some darker malt. This recipe uses honey, which many forms of t’alla call for. The key ingredient is gesho in place of hops.

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Other Mead: Open Category

T’ej Mead

Homebrewers Association
Homebrewers Association

This beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe by David Schmidt

This recipe makes approximately 1.3 gallons (4.9 liters) of t’ej. The general ratio should be one part honey to three parts water by volume. The 4 lb. (1.8 kg) of honey in this recipe equals a little more than 5 cups (1.8 kg of honey is about 1.2 L).

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Specialty Beer

Bjørne Røthe’s Vossaøl

Homebrewers Association
Homebrewers Association

This beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe by Bjørne Røthe, adapted by Stan Hieronymus and the editors of Zymurgy

Bjørne’s original recipe was for 120 liters (31.7 US gal.), which is a full US barrel and a bit more than most North American homebrewers can comfortably produce. We have scaled Bjørne’s recipe down to a more manageable volume and estimated the vital stats.

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Specialty Beer

Terje Raftevold’s Kornøl

Homebrewers Association
Homebrewers Association

This beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Recipe by Terje Raftevold, adapted by Stan Hieronymus and the editors of Zymurgy

This version of raw ale is brewed north of the Jostedalen glacier in western Norway in the three traditional districts Sunnfjord, Nordfjord, and Sunnmøre. Terje Raftevold’s recipe is typical. The name literally means “grain beer,” making it clear how it differs from “beers” made from syrup, juniper berries, and so on. Historically, these beers were brewed from barley, although on the coast the poor would mix in oats when necessary. Today, most people use a mix of 50 percent pale malts and 50 percent Pilsner malts, but there are still a few brewers who make their own malts.

Raw ale wort is not boiled. Because the process has no hot side, brewers must sanitize every bit of equipment that will touch the wort, including the lauter tun. When brewing raw ale, it’s important to have a mash that’s long enough and/or hot enough to properly pasteurize the mash, since there is no boil. The hotter the mash, the shorter it can be, but it’s difficult to be precise about the exact relationship. Adding a hot sparge water infusion at the end of the mash also helps.

Kornøl is always made with a boiled juniper infusion and lautered through juniper. Norwegian farmers use Juniperus communis, which is common in Europe but not in North America. It can be found in Canada and a few places in the United States. The hops can be boiled with a little wort, or the hot wort can just run through the hop bag. In either case, the hop character should be very low and usually not detectable at all. Juniper, rather than hops, balances the flavor. In the glass, these beers look like hefeweizen with no head: yellow, hazy, and opaque with a small coarse head. The aromas are variable, but one should detect boiled juniper, raw ale aromas, strong straw and grain flavors from the malts, and tropical fruitiness from the kveik. The mouthfeel should be full, both from the sugar and from the protein from the raw ale, and also from the kveik yeast. It should also be somewhat mealy from the lack of filtration and the raw character. Carbonation should be low, like British cask ale.

Fermentation time should be two to three days, after which the beer is racked and then stored cool. Alcohol strength is usually 5.3% to 7.6% for the main beer, with final gravities from 1.013 to 1.024. Since the 1990s, quite a few local brewers have begun to boil the wort. Some will boil for an hour, but others boil only 10 to 15 minutes to sterilize the wort.

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American Lager

Joker’s #1 Light Lager

Homebrewers Association
Homebrewers Association

Brooks Conley of Stevenson Ranch, CA, won a gold medal in Category #1: Pale American Beer with an American Light Lager during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Greg Gustin & Jackie Flynn. Conley’s Pale American Beer was chosen as the best among 330 entries in the category.Read More

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Munich Helles

Old Helen Helles Exportbier

Homebrewers Association
Homebrewers Association

Gregory Irving of North Royalton, OH, won a gold medal in Category #2: Pale European Beer with a Helles Exportbier during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Mike Yingling. Irving and Yingling’s Pale European Beer was chosen as the best among 394 entries in the category.Read More

Beer

German Pilsner (Pils)

SunRaker German Pils

Homebrewers Association
Homebrewers Association

Philip Verdieck of Houston, TX, member of the Foam Rangers Homebrew Club, won a gold medal in Category #3: Pilsner with a German Pils during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Janine Weber. Verdieck and Weber's Pilsner was chosen as the best among 286 entries in the category.Read More

Beer

European Amber Lager

Winnebago International Amber Lager

Homebrewers Association
Homebrewers Association

Sean McCambridge of Lake Winnebago, MO, won a gold medal in Category #4: Amber European Beer with an International Amber Lager during the 2019 National Homebrew Competition Final Round in Providence, RI. McCambridge’s Amber European Beer was chosen as the best among 365 entries in the category.Read More

Beer

Schwarzbier

May the Schwartz Be With You

Homebrewers Association
Homebrewers Association

Frank Taddeo of Royersford, PA, member of the Bruclear Homebrew Club, won a gold medal in Category #5: Dark European Lager with a Schwarzbier during the 2019 National Homebrew Competition Final Round in Providence, RI. Taddeo’s Dark European Lager was chosen as the best among 241 entries in the category.Read More

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Baltic Porter

Odin’s Beard Baltic Porter

Homebrewers Association
Homebrewers Association

Justin McClenahan of Silver Spring, MD, member of the The Brewing Network, won a gold medal in Category #6: Strong European Lager with a Baltic Porter during the 2019 National Homebrew Competition Final Round in Providence, RI. McClenahan’s Strong European Lager was chosen as the best among 269 entries in the category.Read More

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Weizen/Weissbier

Bigfoot’s (D)elight Weissbier

Homebrewers Association
Homebrewers Association

Sean Manrique of San Lorenzo, CA, won a gold medal in Category #7: German Wheat Beer with a Weissbier during the 2019 National Homebrew Competition Final Round in Providence, RI, with the help of Indy Montoya. Manrique and Montoya's German Wheat Beer was chosen as the best among 200 entries in the category.Read More

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