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!

Strong Scotch Ale

Southern Highlander Wee Heavy

Homebrewers Association
Homebrewers Association

In 2009, Drew Beechum, along with some of his fellow members of the Maltose Falcons, got together to compete amongst themselves to create "something wild" in memory of a friend who experimented with home-smoked malts. Thirty Falcons took Beanie's malt and promised to make something interesting. Drew's recipe was fueled by Thanksgiving dessert with hopes of imitating the taste of a dark, nutty, caramel flavor with a hint of smoke. The Southern Highlander sees about 3 hours of boil time, making it rich and full-bodied. This wee heavy certainly mimics a pecan pie's brown sugar syrup with the dose of maple syrup during secondary fermentation.

This recipe was originally featured in the March/April 2010 issue of Zymurgy.

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Fruit Beer

Exulansis Raspberry Sour

Homebrewers Association
Homebrewers Association

This recipe is featured in the March/April 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.

Mark Boelman, Bronze Medal, 2017 GABF Pro-Am (with Odell Brewing Company)

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Other Smoked Beer

Lichtenhainer

Homebrewers Association
Homebrewers Association

This recipe is featured in the March/April 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.

Dan Tomkins, Silver Medal, 2017 GABF Pro-Am (with Black Bottle Brewery)

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English Barleywine

Just Another Pretty Face

Homebrewers Association
Homebrewers Association

This recipe is featured in the March/April 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.

Doug Thiel, Gold Medal, 2017 GABF Pro-Am (with Denver Beer Company)

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Specialty Beer

American-Style Cascadian India Dark Double Black IPA (ASCIDDBIPA)

Homebrewers Association
Homebrewers Association

This recipe is featured in the March/April 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. Read More

Beer

Dry Stout

Bru’n Dry Stout

Homebrewers Association
Homebrewers Association

It's about that time when we start preparing for St. Patrick's Day, so a dry stout is in order. Brewing dry stout is easy when you have the right water. Low-alkalinity water, such as distilled or reverse osmosis water, is well-suited for brewing a dry stout. Low alkalinity allows wort pH to fall into a desirable range and creates the tart, acidic flavor that is a signature of its style. This recipe is the perfect place to start with dry stout, whether you're more excited about St. Paddy's Day or just playing with your brewing water pH.

This recipe was originally featured in the "Brewing Water Series" by Martin Brungard in the November/December 2013 issue of Zymurgy. 

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Belgian Tripel

Triple Down Belgian Tripel

Homebrewers Association
Homebrewers Association

Rice is sometimes considered a cheap filler ingredient only suitable for American adjunct macro beers and the Japanese lagers found at your neighborhood sushi haunt. But historical precedent, at home and abroad, and modern recipes crafted with rice are proving that the adjunct can be a valuable ingredient in a variety of styles–—its contribution to light lager doesn't necessarily have to be the result of large-scale economics.

Rice can hold its own as a valuable addition to a number of beer styles. Rice obviously isn't a traditional ingredient in a Belgian tripel, but sugar adjuncts are. If you think of rice as light sugar adjunct, it makes sense in a tripel and creates a unique take on the style.

This homebrew recipe was originally featured in "Brewing with Rice" by Cody Gabbard in the May/June 2017 issue of Zymurgy magazine.

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American Brown Ale

Dogfish Head Indian Brown Ale Clone

Homebrewers Association
Homebrewers Association

Since 2003, Zymurgy magazine readers have been asked to weigh in on their favorite beers in America. This poll always has exciting results because the vast majority of our readers make their own beer at home. As Sam Calagione of Dogfish Head said, "The overlap between the homebrewing community and the craft beer community is very strong. At Dogfish Head, we are basically just homebrewing in 600-barrel tanks."

In 2011, Dogfish Head had 28 different beers in the list, one of which was their Indian Brown Ale that tied with a couple of other beers for 34th in the lineup. Enjoy brewing up your own version of this hoppy brown ale at home!

This homebrew recipe was developed by Zymurgy editor Amahl Turczyn and was originally featured in the July/August 2011 issue of Zymurgy magazine.

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India Pale Ale

“Go Big” Black IPA

Homebrewers Association
Homebrewers Association

Jeff Poirot of Fort Worth, TX, member of the Draft Punk, won a gold medal in Category #18: Specialty IPA during the 2017 National Homebrew Competition Final Round in Minneapolis, MN with the help of Nicholas McCoy. Poirot’s Specialty IPA was chosen as the best among 324 entries in the category and helped earn the Ninkasi Award title. Read More

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