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!
A London porter benefits from the proper water: alkaline with a dose of sodium and chloride. Thames water was revered as producing better porters and that character is evidenced in the water profile. The somewhat elevated alkalinity of the London porter profile helps keep the mash pH slightly higher than in typical pale beer brewing, enhancing the flavor quality of the dark malts.
A London porter would likely be characterized as a brown porter using BJCP style guidelines. The malt bill for a brown porter is largely 2-row pale malt with modest percentages of roast and crystal malts. According to Brewing Classic Styles, the secret to a great brown porter recipe is the inclusion of brown malt. English hops are preferred to meld with the malt bill.
This beer recipe is featured in the January/February 2007 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!
Looking for something traditional and unique? This version of a classic Dortmund Export by Bruce Stott is definitely a challenge but delivers a refreshing German-style brew that's worth all the effort.
This beer recipe is featured in the January/February 2020 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!
Lance Newlin, 2019 GABF Pro-Am Competition, with Jason Green, Matt Johnson, and the rest of the IMBĪB brew crew.
This beer recipe is featured in the January/February 2020 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!
This traditional but extreme jopen beer recipe is provided courtesy of Arek Wenta, founder and owner of AleBrowar, in the city of Lębork. It was one of Poland’s first craft breweries.
The recipe calls for a 25-hour boil. That’s right: 25 hours. You’ve been warned. Note that Lubelski hops also go by the names Lublin and Lubelska; Saaz is a good substitute if you can’t get them. If you cannot source Lomik hops, Northern Brewer will work well. We haven’t even attempted to calculate color or bitterness for this beast of a beer.
CAUTION! It is impossible to know what molds, yeasts, and bacteria will grow in spontaneously fermented wort. Consuming traditionally brewed jopen beer carries some element of risk. Proceed with caution.
Note: the batch volume given is before trub loss and the ABV will vary depending on attenuation.
This beer recipe is featured in the January/February 2020 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 courtesy Wolfram Lange, former brewmaster of Schultheiss Brauerei in Berlin.
This beer recipe is featured in the January/February 2020 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 courtesy Steve Ruch
Be sure to cold steep the specialty grains cold. Leaving them out at room temperature will turn them sour.
This beer recipe is featured in the January/February 2020 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!
This beer recipe is featured in the January/February 2020 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!
This beer recipe is featured in the January/February 2020 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!
This beer recipe is featured in the January/February 2020 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!
BJCP Category M1C: Sweet Mead
Jeremy Goehring and Dustin Deisher, Lincoln Lagers, 2019 Sower’s Cup Best of Show - Mead
This beer recipe is featured in the January/February 2020 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!
Bière de miele with blood orange zest and juice. Recipe courtesy J. K. Bywaters.
Over the years, I’ve made several snowmelt beers. Saisons have been the go-to (including a dark saison d’hiver), but I’ve also made a snowmelt bitter and the braggot detailed below.
This beer recipe is featured in the January/February 2020 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!
This recipe is provided courtesy of Darek Czaja, a homebrewer from the region of Pomerania. The beer won first place at a homebrew competition in Krakow in 2017.
Magnum hops are a suitable substitute for the Magnat specified in the recipe.
