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!

Weizen/Weissbier

Stew’s Brew Hefeweizen

Homebrewers Association
Homebrewers Association

Bavarian Weissbier. Zach Gelfand, first prize, production competition

This recipe is featured in the May/June 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.

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Beer

German Pilsner (Pils)

Simple Pils

Homebrewers Association
Homebrewers Association

“Our passion is Pilsner-driven,” says Brian Peters. “Pilsner is simple and refreshing all the way through, with enough hops to make it interesting. All good Pilsner recipes start with German Pilsner malt—and only Pilsner malt—to be authentic. I wouldn’t mess with anything else besides maybe a little bit of acid malt,” he advises homebrewers. “Water is critical, as Pilsner was not a style originally brewed in places with hard water. It’s too hard to get the hops and malt flavor right when you have that alkalinity, so we lower ours a bit. We have a pH of 6 when we mash in and when we sparge. Anything over 7, I can’t recommend.”

This recipe is featured in the May/June 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.

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Beer

Spice/Herb/Vegetable Beer

Chrysanthemum Flower Tea Kölsch

Homebrewers Association
Homebrewers Association

This recipe comes to us courtesy of Wichit Saiklao, founder of the Chitbeer brewery on Ko Kret island north of Bangkok. In the May/June 2018 Zymurgy issue’s online extra, “Fringe Brewing in Thailand,” Alex Gearhart relates the struggles homebrewers and would-be craft brewers face in a country where brewing, though not 100 percent legal, is enjoying a surge in popularity.

This recipe is featured in the May/June 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.

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Beer

Spice/Herb/Vegetable Beer

TukTukTea IPA

Homebrewers Association
Homebrewers Association

Recipe courtesy Dick Cantwell. Thanks to Alex Violette, Ryan Lemish, and Dave Byrn of Pasteur Street Brewing, Ho Chi Minh City, Vietnam.

This recipe is featured in the May/June 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.

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Beer

Stout

No Fail Stout (Gluten-free)

Homebrewers Association
Homebrewers Association

Brewing great-tasting gluten-free beer is, in fact, possible! Beers made with malted barley, wheat, and rye are full of gluten, so beer lovers who are gluten intolerant or have celiac disease often avoid beer. Fortunately, homebrew ingredients don't begin and end with these familiar grains! This gluten-free stout recipe uses ingredients like millet, buckwheat, and rice.

Learn more about gluten-free brewing in the article "Gluten-free Homebrew: All You Need to Know to Get Started" by Clint Cherepa (featured in the November/December 2017 issue of Zymurgy magazine).

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Beer

Fruit Beer

Choc Full O’ Cherry Porter

Homebrewers Association
Homebrewers Association

This recipe uses the depths of roasted malt to create an enveloping chocolaty base for the added ingredients. It makes a great beer without the chocolate and cherries, too!

This recipe was originally featured in "Beyond Crystal: Finding the Magic in Middle Colored Malts" by Randy Mosher in the 2007 July/August issue of Zymurgy magazine.

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Beer

Dark American Lager

John’s “World Famous” Dark Lager

Homebrewers Association
Homebrewers Association

Dark American lager can be deceiving style to the eye. Ranging up to the mid-20 SRM, these beers may look as if they should be exploding with roast and coffee notes akin to stouts and porters, but can taste and smell more like a lighter-colored American lager.

Using de-husked dark specialty malts, like Carafa Special II, allows for a darker color without instilling the bitter and acrid notes typical of in-husk dark roasted barleys. This clean style should have very little malt in the aroma, a mild sweetness in the taste and subdued hoppiness in the flavor and nose.

This recipe is an evolved form of a nearly 30-year-old homebrew recipe from John Maier, before the days of Rogue Ales. For more information on the recipe, and to see the original from 1986, read "A Darkness More than Lager" by Drew Beechum in the November/December 2009 issue of Zymurgy. AHA members can access this issue instantly with eZymurgy and the Zymurgy mobile app!

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Beer

Fruit Cider

Sour Cherry Cider

Homebrewers Association
Homebrewers Association

France has produced hard cider (as distinguished from unfermented juice, or sweet cider) for hundreds of years, though for much of that time the drink was reserved for the wealthy. Around the 16th, century producers began adding water to their "apple wine." Though this practice diluted the flavors, it lowered the price and made the beverage more widely available. And here we are, in modern day, and homebrewers across the world are producing their own ciders, whether traditional French-style or their own take on the crisp, flavorful beverage.

This recipe adds a whole other flavor dimension to the tart sweetness of traditional apple ciders with the addition of cherries. It was originally featured in "Cider Tasting Notes and Food Suggestions" by Thomas J. Walsh in the March/April 1999 issue of Zymurgy.

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Beer