This recipe is featured in Stan Hieronymus' article "Amateurs, Pros Connect at GABF" in the January/February 2007 issue of Zymurgy magazine. In October 2005, Tom Nolan brewed a Baltic porter that would go on to be one of his most successful beers to date. At a monthly homebrew competition held by the Winston-Salem WortHawgs, Nolan's recipe was chosen by Foothills Brewing to scale up and brew in their facility. Small adjustments were made to the homebrew recipe, resulting in a higher gravity and slightly lower IBU, but it was still noticeably Nolan's creation. After spending a hard day brewing with the Foothills crew in June 2006, which to Nolan's surprise was quite similar to his homebrewing routine (complete with boil-over), the beer sat in fermenters getting ready for competition. The collaborative effort of Nolan and Foothills Brewing was rewarded with a gold medal at the 2006 GABF Pro-Am Competition as well as silver in the Baltic porter category in that year's commercial competition. 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!
This recipe comes from the "Tooting Your Fruit" chapter of Randy Mosher's book Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass.
Though not necessarily a fruit, Mosher explains why Chanterelles are his choice for "the perfect beer mushroom." "This is one of my regular house beers. The chanterelles add an ethereal fruitiness, very delicate and complex. It was inspired by a reference to a German schnapps made from chanterelles." - (Mosher p.187)Read More
Horst D. Dornbusch presents this alt recipe in the book Altbier: History, Brewing, Techniques, Recipes as an example of a speciality Altbier that Düsseldorf brewpubs make available seasonally.
Sticke, or secret, Alts are usually a bit darker, stronger, and hoppier than traditional Alts, but no less delicious. Here is your chance to play Düsseldorf Alt brewmaster and get creative with the style! This well balanced beer has a light hoppy nose, good middle maltiness, and finishes surprisingly dry!Read More
Janet's Brown Ale is no stranger to the world of homebrewing recipes. Mike McDole took home a medal when this recipe won gold in Category 10: Brown Ale at the American Homebrewers Assocation (AHA) National Homebrew Competition (NHC) in 2004. The award winning recipe was then featured in Jamil Zainasheff and John Palmer's book, Brewing Classic Styles, as an example of a bigger, hoppier American Brown Ale. In 2009, McDole took gold again at the AHA NHC with an updated recipe that he categoraized as Imperial Brown Ale, but this time in Category 23: Speciality Beers. Though Janet's Brown Ale deviates a bit from the style guidelines for a traditional American Brown Ale, surely you will not be upset by the higher IBUs and ABV after taking a sip! Read More
Terry Foster presents this beer recipe for Quarter Session Pale Ale in the second edition of his book, Pale Ale: History, Brewing, Techniques, Recipes. He leaves some room for flexibilty and creativity with the hops and mash schedules. If you are feeling adventerous try substituting in some of your favorite hops! Read More
This witbier recipe is featured in the March/April 2012 issue of Zymurgy magazine. It is inspired by an "Italian Saison" brewed by Del Borgo, a craft brewery north of Rome.
Check out Randy Mosher's article, "Planet Homebrew: Good Beer's Global Movement," online or on your mobile device to get more insight on Italian and international beer recipes!
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
This recipe is found in the May/June 2012 issue of Zymurgy in the feature, "The Lure of Brettanomyces," by Chad Yakobson, brewer at Crooked Stave Artisan Beer Project. You can check out the full article in our online eZymurgy. *WARNING*: Brettanomyces is techincally a brewing contaminate, therefore any brewing equipment that comes into contact with the yeast should be used strictly for beers utilizing the same strain. There is a high risk of infection of future, non-Brett batches if the same equipment is used. Read More
Just because you may have an intolerance for gluten doesn't mean you cannot enjoy the love of craft beer and homebrewing! Here's a great recipe to try for a Blonde made with a gluten-free brand of oatmeal. Note: This recipe contains oats. Most commercially available oats are processed with wheat in the factory and are therefore not recommended for a gluten free diet. However, there are certain gluten-free brands of oatmeal that are available. Read More
Sparkling ginger mead! A refreshing spring or summer drink that will impress your friends with how classy you've become since you started homebrewing. We recommend drinking this from a tulip, and sticking your pinky out for proper balance. Recipe Courtesy of Steve Piatz's article "The Sweet Life" in the July/Aug 2011 edition of Zymurgy. Read More
An old homage to Ben Franklin; who wouldn't drink a beer with Ben? This recipe comes from Big Brew Day back in '06, and it is about time we bring it back for the sake of historical beers everywhere. Read More
That's right. Olive beer. Maybe you've thought about it before, or maybe you've even dropped a martini olive in your beer once. We all get curious sometimes. Either way, this recipe won a gold medal at the last NHC so you know it's going to worth a try. Read More
Spice things up with Zingibier, a Belgian Strong Wheat Ale with Ginger and Spices. It brought home a gold medal from the NHC so you know it's legit. Read More