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

Kevin’s Mom

Homebrewers Association
Homebrewers Association

[This recipe is featured in the January/February 2018 issue of Zymurgy magazine.]

Recipe by Chris Colby.

A full on, German-style wheat beer with 69 percent wheat malt brewed with a single decoction mash and open fermented (OK, semi-open). Take good notes when you brew this—they will allow you to begin tweaking the beer to your idea of weissbier perfection.

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Baltic Porter

Pirate of the Baltic Porter

Homebrewers Association
Homebrewers Association

The beer styles that we are familiar with today have, of course, evolved for many years. A few years ago, Alastair Kocho-Williams wrote a piece in Zymurgy magazine about how Soviet beer styles evolved from four standardized Soviet beer groups in 1927 to many styles encompassing dark ales, dark lagers, “black” beers, “caramel” beers, and much more. We imagine that the Baltic porter would have fit into the black category, which requires that the beers have a minimum original gravity of 1.052 and a minimum ABV of 1.2%. This brew certainly fits into that category ending in a whopping 10.2% - the rye malt adds a nice spice to complement the traditional flavor profile of a Baltic porter.

This recipe was originally featured in the March/April 2012 issue of Zymurgy magazine.

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Belgian Dubbel

Cherry Dubbel

Homebrewers Association
Homebrewers Association

A well-made Belgian-style beer does not have a solventy, hot alcohol flavor, which is why fermentation temperature of this classic style is key to ensuring your dubbel doesn't end up with a harsh alcohol taste. This recipe has a complex, malty, rich aroma topped off with mild tartness from the cherry concentrate. If you can afford the Belgian candi syrup and it's available to you, it's definitely worth adding to your ingredient list, as it adds a more intense flavor and aroma than Belgian rock candi sugar. If you can't find Belgian candi syrup, a great alternative is molasses.

This recipe was originally featured in the May/June 2007 issue of Zymurgy magazine.

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Beer

Belgian Tripel

Corn Tripel

Homebrewers Association
Homebrewers Association

In an article in 2005,  Bill Schneller wrote about the tricks of the trade when it comes to brewing Belgian-style beers. Schneller mentions that Belgian styles are a great place to experiment with adjuncts like corn, wheat, or rye. Corn, that all-American adjunct, is great in Belgian-style ales because it keeps its color and body light. The combination between the flaked corn and the sugar creates a lighter beer and accentuates the yeast aromas.

This recipe was originally featured in "Belgian-Style Brews: Tricks of the Trade" by Bill Schneller in the January/February 2005 issue of Zymurgy magazine.

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