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!

Other Mead: Braggot

An English Braggot

Homebrewers Association
Homebrewers Association

Braggot is a hybrid fermented beverage, bringing the best of mead and beer together. This braggot recipe is intended to pay homage to the English braggots of the 15th and 16th centuries, which often times used spices in place of hops. This recipe provides the option to use low alpha hops if you want more beer-like character and balance.

This recipe is featured in Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass by Randy Mosher.

Read More

Beer

California Common

Dave’s Dreaded Sunday Steam Beer

Homebrewers Association
Homebrewers Association

The steam beer, or California Common, is an American original first produced in California during the gold rush (late 19th century).

While the origins of the steam beer name aren't fully known, one explanation is it may have come from the steaming sound the beer made during the heated fermentation process, another is the warm conditioning caused the highly carbonated beer to spray when opened.

Anchor Brewing Company claims the name came from the steam emanating from the roof of breweries because there wasn't any way to cool the hot wort during the brewing process. Brewers pumped the wort up to the roof and let the cool San Francisco air chill the wort, thus steam was often seen rising from rooftops across San Francisco.

If you're not from California, don't let that discourage you. Dave Dixon from Bedford, TX, took home the Gold Medal at the 1999 National Homebrew Competition Final Round with his California Common beer "Dave's Dreaded Sunday Steam Beer." Check it out below and get steaming!

Read More

Beer

India Pale Ale

Nazz Session IPA

Homebrewers Association
Homebrewers Association

IPA is king in the craft beer world. However, for the hophead who likes to have a few pints and still walk away, the session IPA is a wonderful thing. It gives you a bitter slap in the face and a rich hop blast on your tongue, without the expected buzz of a full-strength IPA. It matches a pale ale (or lower) strength beer, but is lighter in malt and meaner in hops.

Drew Beechum, Vice Chair of the AHA Governing Committee and Chip Walton of Chop & Brew and member of the AHA Governing Committee, developed a session IPA recipe by modifying Drew's Pliny the Toddler Session IPA recipe found in 2013 July/August Zymurgy magazine. The result? Bright, clear and crisp with a cracker-grain finish. The aroma is dense and herbal with tropical notes, while the malt gets slammed by the bitterness that rides through until the end. This beer boils down to the love of hops, delivered in a sessionable manner for you to enjoy throughout the day.

Read More

Beer

Flanders Brown Ale/Oud Bruin

Matt’s Sour Brown

Homebrewers Association
Homebrewers Association

Homebrewing enthusiasts are becoming more and more interested in sour beer. However, the amount of aging required can be daunting. How can you replicate a beer aged in large oak casks in your glass carboys or plastic buckets?

Another issue is fermenting your beer with bacteria or mixed cultures. There's a threat of cross-contamination if the same equipment is used to make a conventional beer. Investing in another set of brewing equipment is a painful idea.

Matt Lange, a freelance writer and award-winning homebrewer from Madison, Wisconsin, shares his wort souring method by creating a sour starter, which will save you time, give you more control over the level of acidity in the final product, and eliminate the threat of cross-contamination. However, it might lack the complexity of slow aging sour beers. But just like many sour beers, it can create surprising results!

For more info on brewing sour beers, check out Lange's article, "Funk with less Fuss" featured in March/April 2011 Zymurgy.

Read More

Beer

Kölsch

2015 Big Brew Recipe #3: Killer Kölsch

Homebrewers Association
Homebrewers Association

National Homebrew Day was announced before Congress on May 7, 1988. The American Homebrewers Association (AHA) created AHA Big Brew as an annual event to celebrate National Homebrew Day around the world. AHA Big Brew is held each year on the first Saturday in May.

The 2015 AHA Big Brew recipes come from three time AHA Ninkasi Award winner and current BJCP President, Gordon Strong! This year’s beers are all medal-winning recipes from Gordon’s upcoming book, Modern Homebrew Recipes, to be released in May 2015.

If you are looking for a way to put a twist on this Kolsch recipe, take a tip from AHA Director, Gary Glass: “I recently got together with some fellow Brewers Association staff members to brew a Kolsch. Inspired by a local brewery, we decided to make a coffee variation of the Kolsch by making a concentrated batch of cold-steeped coffee that we then put in a condiment dispenser. By adding variable doses of the coffee concentrate to a glass of Kolsch, we could customize our coffee Kolsch to our own tastes.”

From Modern Homebrew Recipes: “I fell in love with this style after a visit to Cologne in 2006. I had enjoyed it before, but it didn't seem like anything special. Trying it fresh made all the difference… The style allows for subtle changes in balance in several components (malt, hop flavor, bitterness, fruitiness), but all were hovering around moderate intensity. I won a number of NHC first round medals with this recipe, which is in the style of a Früh or Reissdorf.”

Read More

Beer

American Barleywine

2015 Big Brew Recipe #2: Old School Barleywine

Homebrewers Association
Homebrewers Association

In 1988, May 7 was announced before Congress as National Homebrew Day. The American Homebrewers Association (AHA) created AHA Big Brew as an annual event to celebrate National Homebrew Day around the world. AHA Big Brew is held each year on the first Saturday in May.

The 2015 AHA Big Brew recipes come from three time AHA Ninkasi Award winner and current BJCP President, Gordon Strong! This year’s beers are all medal-winning recipes from Gordon’s upcoming book, Modern Homebrew Recipes, to be released in May 2015.

The first year that the American Homebrewers Association celebrated Big Brew was in 1998. That year, the AHA encouraged homebrewers worldwide to brew a Barleywine recipe. Now we are celebrating the 19th Big Brew, and bringing Barleywine back for the first time since 1998!

From Modern Homebrew Recipes: “An American style barleywine loosely in the Sierra Nevada Bigfoot balance. Big malt and big hops make this an aggressive style. I won an NHC silver medal with a beer based on this recipe in 2010; it was a blend of mostly five year old with a little bit of one year old to freshen the hop aromatics.”

Anyone, even homebrew shops, can host and register a Big Brew event, so invite your friends and family, gather around the brew kettle and join in the global celebration of the greatest hobby there is—homebrewing!

Register an Event or Find an Event


View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.

Read More

Beer

American Pale Ale

Columbus Pale Ale

Homebrewers Association
Homebrewers Association

In 1988, May 7 was announced before Congress as National Homebrew Day. The American Homebrewers Association (AHA) created AHA Big Brew as an annual event to celebrate National Homebrew Day around the world. AHA Big Brew is held each year on the first Saturday in May.

The 2015 AHA Big Brew recipes come from three time AHA Ninkasi Award winner and current BJCP President, Gordon Strong! This year’s beers are all medal-winning recipes from Gordon’s upcoming book, Modern Homebrew Recipes, to be released in May 2015.

Pale Ale is one of the most popular styles in the world. This recipe for a Columbus Pale Ale is as versatile as it is delicious! The recipe is adaptable to many other hop varieties – feel free to substitute the Columbus hops with your favorite varietal!

From Modern Homebrew Recipes: “[Columbus Pale Ale] represents the classic, old-school type of strong pale ale that was quite common in the early days of craft brewing. It uses a variety of character malts with a traditional hopping regime. It won a number of medals, along with a best-of-show at the Riverside Rumble competition in Ohio.”

Read More

Beer

Specialty Beer

Dollar to Döllnitz Gose

Homebrewers Association
Homebrewers Association

Gose (proununced gose-uh) is an obscure beer style to many. Emerging out of Goslar, Germany, gose is brewed with wheat malt, fermented with ale yeast and flavored with coriander and salt. It has a light sourness like a Berliner weisse and was more than likely wildly fermented, like Belgian lambic beers.

Although sour brewing can be risky to brewing equipment, there are several methods laid out in the article "Gose" found in the 2015 March/April Zymurgy issue, as well as general souring knowledge in Michael Tonsmiere's American Sour Beers.

Gose is a rarity, and homebrewers have the advantage of brewing beer styles that are hard to find on shelves. The recipe below is a homage to Rittergutsbrauerei Döllnitz's gose. Try it out and let us know what you think!


View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.

Read More

Beer

Belgian Tripel

Beast Mauler Tripel

Homebrewers Association
Homebrewers Association

Belgian beers have a particular ethos—a kind of Belgian black magic. You brew it, throw it in a fermenter, add some yeast and let it go to work. It's hard to understand what exactly happens while the beer is fermenting, but we've all tasted a Belgian beer's particularities that separate it from all other beers, and most of us wonder how it's done.

Lew Bryson of Malt Advocate shares some of his thoughts on what makes a Belgian beer Belgian in his article "Conjuring Up The Black Magic of Belgian Beers," in January/February 2005 Zymurgy. He gives a few conclusions and some advice, but the best way to figure it out is to go try it yourself. Check out the recipe below and see how your Belgian beer stacks up!


View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.

Read More

Beer

Oktoberfest/Märzen

Dan’s Märzen

Homebrewers Association
Homebrewers Association

Dan Gordon, co-founder of Gordon Biersch Brewing Co., attended a brewing engineering program in Weihenstephan, Germany. It was during this grueling and demanding curriculum that Dan learned the science and art of the Reinheitsgebot, the 1516 German beer purity law.

In Gordon's article, "Lager Brewing the German Way" featured in 2011 November/December issue of Zymurgy magazine, he shares some of the takeaways from his brewing education. He also shares some recipes from Gordon Biersch's regular lineup , including a Märzen. Check it out below and perfect your German brewing techniques. Prosit!


View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.

Read More

Beer

Belgian Dark Strong Ale

Easter Quad

Homebrewers Association
Homebrewers Association

Michael Tonsmeire has made a name for himself in the beer world - especially with sour beers. However, in his Brewer of the Week post, he shared a not-so-sour Easter Quad recipe he brewed with his neighbor, a priest, for a church's Easter Vigil.

Tonsmeire was expecting a light wheat beer, but instead was excited when his neighbor wanted to brew a Belgian Quad with a couple ingredients mentioned in the Bible (pomegranate and cardamom). Needless to say, it turned out delicious. Check it out recipe below and try to brew like The Mad Fermentationst!

Read More

Beer

Specialty Beer

Ryed Hard American Rye Ale

Homebrewers Association
Homebrewers Association

Adam Glaser of Castle Rock, Colo., took a chance when his homebrew club was offered the opportunity to participate in the 2010 Great American Beer Festival Pro-Am Competition. Adam's "Ryed Hard and Put Away Wet" was chosen over all others in his homebrew club and took home silver in the competition.

The recipe started off as a pale ale, but Glaser wanted give the beer more mouthfeel and spiciness. The trick? A dose of rye, along with 2-row and pale ale malt. Check it out and try it yourself!


View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.

Read More

Beer