According to the National Peanut Board, Americans eat enough peanut butter each year to make 10 billion peanut butter and jelly sandwiches. To celebrate National Peanut Butter Day (January 24), we're sharing this homebrew version of the classic PB&J. This recipe comes from AHA governing Committee member Drew Beechum. Tired of "the ubiquitous Peanut Butter Chocolate Porter/Stout" rendition, Drew wanted to try a different way to incorporate peanut butter into his homebrew. He describes that the "jelly" character comes from a fruity yeast choice, and that the malt choices were made to emphasize the bread and toast characteristics in the beer. Using peanut butter can be tricky, as the lipids found in a traditional jar of peanut butter are a classic killer of head in beer. In this recipe, Drew uses a powdered peanut butter called PB2, which has been dehydrated and had the oils extracted from the peanuts by the manufacturer. If you can't seem to find powdered PB at the store, another way to do this is to decant the oil out in a jar of non-homogenized peanut butter at home. By letting the oil naturally separate out to the top of the jar, and then pouring it off the top every few days, you can decrease the oil and increase head retention in your beer. This recipe first appeared in BeerAdvocate Magazine Issue 81. Read More
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!
Gluten sensitivity affects about 6 percent of the population, but that doesn’t mean they can’t share a homebrew with you! While the gluten protein is found in the most common brewing grains—barley, wheat and rye—brewers have a few different choices when it comes to brewing with gluten-free fermentables.
This recipe, which uses roasted chestnut chips, was featured in the May/June 2012 issue of Zymurgy magazine, in an article about gluten-free brewing. Author Carolyn Smagalski commented that “Chestnuts have essentially the same nutritional content as malted barley except that the sugars are not as readily available. Amylase breaks down the starches and sugars to a fermentable level.” Expand your brewing horizons and give brewing with chestnuts a shot!Read More
American Malt Liquor is taken from Charlie Papazian’s recipe for Pabst Brewing Company’s Olde English 800, found in his book Homebrewers Gold. While the original Olde English recipe is a classic, experimenting with hops and specialty grains could lead you to find a new favorite twist on an olde friend. Read More
This recipe comes from Ken Schramm's book The Compleat Meadmaker. He describes the nutmeg metheglin as quite dry while "the Epernay yeast brings out the aromas of both the honey and the nutmeg." More honey can be used to leave various levels of sweetness after fermentation. See the directions below for more information.
Schramm's dry nutmeg metheglin is also the official Mead Day recipe in 2014. Join in on the Mead Day celebration on the first Saturday of August every year!
For more information on making mead, visit the Mead Making section on HomebrewersAssociation.org for tutorials, mead recipes, mead making tips, and much more!Read More
This recipe by Rick Debar of the Barrel House Brewing Company and Ray Snyder of the Bloatarian Brewing League is from the May/June 2008 issue of Zymurgy magazine. Bosmo’s Imperial Cream Ale was developed as a joint project between the homebrewers and the professional brewers of Greater Cincinnati. The name is in honor of the Bloatarian Brewing League’s iconic mascot, Bosmo; but the style is a tribute to the long history of excellent relationships between the homebrewing community and the professional brewers of the area. Cream ale was chosen as the base style, because it was popularized in Cincinnati. Some people think ale brewers created cream ale to compete with the new lager beers in the latter part of the 19th century. Others believe the German brewmasters in America simply applied their experience with German ales to create cream ale. Either way we’re sure you will enjoy it! Read More
In his column "World of Worts" for the May/June 2013 issue of Zymurgy magazine, Charlie Papazian hypothesized about what the next great frontier for adventurous brewers might be. After re-capping the current setting of the brewing world, he concluded that experiments with color might be the next great trend.
He offers up this recipe for a black hued Tripel as just such an experiment, saying "Would I call it a Black Belgian-style Tripel? Never, there is neither such a style nor a tradition, but the very idea of this confluence is pure and delightful speculation, worthy of your thoughts and thirst."Read More
This homebrew version of Yak and Yeti's Chai Milk Stout comes from the May/June 2013 issue of Zymurgy magazine. This recipe also won silver for Herb and Spice Beer at the 2013 Great American Beer Festival.
Brewer Chris Kennedy says, "The milk stout base is very milky and chocolatey, and you want to let those characteristics shine through just as strongly as the chai spice. I like to drink the chai stout and not be entirely sure whether the flavors are coming from the chai spices or the milk stout base."
Editor's note: The brewery is now called Spice Trade Brewing and is a stand alone brewery brewing out of Yak & Yeti restaurant in Arvada, CO.Read More
This Irish red ale, featured in Brewing Classic Styles, is malt-focused with an initial sweetness and a roasted dryness in the finish. The deep-reddish-copper color comes from a small dose of highly kilned malt that also adds to the dry finish. There is a well balanced bitterness to the maltiness, coming from both the hops and the dark malt addition.
The steps for brewing this recipe are covered in the brew in a bag tutorial in the Advanced section.Read More
This Imperial IPA is based off of the ever-popular Pliny the Elder, brewed by Vinnie Cilurzo of Russian River Brewing Company. Though this recipe makes a beer that is a tad bit "bigger" than Pliny the Elder, it is absolutely a direct descendant of it. Featured in Brewing Classic Styles, Cilurzo generously offered the recipe to authors Jamil Zainasheff and John Palmer. Hop heads will not want to pass this one by, with one pound of hops going into a 6 gallon batch! Read More
Schwarzbier, German for black beer, is described by Mosher as an "eccentric beer that slips outside the carefully constructed framework of allowable brews" in Germany. The style can be likened to a hybrid of a German porter, a style once popular in continental Europe, and pilsner, the style the dethroned porter. Despite their name, schwarzbiers are typically red or amber in color, with well-balanced profile of malt, roast, and hops. Subtlety of flavors is key to this style, not allowing one characteristic to dominate over the rest. Read More
This recipe, featured in the May/June 2009 issue of Zymurgy magazine, produces a refreshing yet sweet golden beer with a hint of Belgian complexity. Lighter Belgian blonde ales are known for their fruity and grainy attributes, with a Belgian yeast character and a present, yet restrained hop profile. Cardamom pod and Indian corriander are used to ad more complexity to the base beer. Read More
Victory and Chaos from John Palmer’s How to Brew is an example of an English India pale ale, the perfect style for those hop-heads out there who still enjoy prominent malt notes! The entire process for brewing this recipe is covered in the extract with specialty grain brewing tutorial in the Beginner section.
Extract-only and all-grain options are offered below.Read More