Have you brewed a classic wit bier lately? Ready for a new twist? Try throwing in a bit of sour cherry juice and you'll be pleasantly surprised. This recipe was located in the Zymurgy November/December edition 2011 (page 48)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!
Editor's note: This is not a clone recipe of Pliny the Elder. The commercial beer was simply the inspiration in making a deliciously hoppy session IPA that can be brewed in a short amount of time. Cheers!
Ever drink Pliny the Elder and wish you could have five more? Now you can, with this week's session IPA version: Pliny the Toddler. Session strength with all the hoppy deliciousness. Recipe taken from Drew Beechum's article "Express Brewing: From Grain to Glass in 6 Days" the November/December 2011 Zymurgy magazine.
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
Scottish Ales are always fun to brew—maybe it's their bold malty flavor, sweet finish, or possibly just the funny Scottish names that brewers come up with for these beers. Whatever it may be, Jamil Zainasheff has given us a winning recipe that will have you speaking like Sean Connery in no time. Recipe located in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer. (Pages 131-132) Read More
Recipe located in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer. (Pages 160-161) This Baltic-style Porter is a big, complex, and flavorful malty, dark beer with a balanced roasty character. Sounds perfect for any occasion if you ask us, but during the cold fall months before winter it could save your life. The name for this recipe was inspired by Soviet gulags, where the inmates were commonly referred to as "zeks," so pay your respect by enjoying this beer in the most comfortable, American way possible (couch, TV, and greasy food recommended).Read More
"It's the stuff of legend, the muse of poets, the nectar of the gents. Strong beer, brilliant as topaz, sweet as dew, and dripping with the perfume of hops, was for centuries a revered icon of English culture." (Mosher, 129) That's the description of English October Beer in Randy Mosher's book. Sounds good right? In modern American translation, it would go something like: "It's the stuff of blurry weekends around the holidays. Strong beer, you know you want some."Read More
This recipe is located in Randy Mosher's book, Radical Brewing: Recipes, Tales & World-Altering Meditations In A Glass. This is one of the many recipes in his book that showcases the seasonal ingredients.
Pumpkin beer is a delicious seasonal style that brings the wonderful fall flavors of cinnamon, allspice, and nutmeg into your beer.Read More
This recipe can be found in Randy Mosher's book, Radical Brewing (page 181). True to the nature of homebrewing, Radical Brewing is packed with recipes that call for some not so conventional ingredients.
Dark Night Tangerine Porter is described as having a milkshake-like texture and a taste similar to an orange creamsicle with chocolate. Enjoy!Read More
This week's recipe is for a Belgian Golden Strong Ale. These delicious brews usually have a fruity and/or spicy Belgian yeast character along with sweet Pilsner malt and light sugar characters in the the aromatics. This recipe was located in the Zymurgy November/December edition 2009 (page 16)Read More
This week's recipe was an official Big Brew Day recipe from 2007. It was written by Tony McCrimmon and has lots of IBU's to help you get your bitter fix! Recipe located in Homebrewopedia.Read More
Get ready for Oktoberfest with Munich Madness! Oktoberfest is the richest of the European amber lagers, although it is not as sweet as the traditional bock. The malt flavor comes on strong at first, but finishes refreshingly dry and light. Oktoberfest has a bready, toasty malt character which is largely attributed to a high proportion of Munich malt. Small amounts of caramel malt are used help balance the beer with some sweetness. Slight hop bitterness also helps balance the more malty character of this beer. This is one of Jamil Zainasheff's award winning recipes. Give it a whirl and celebrate Oktoberfest in style with Munich Madness! Recipe located in Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew by Jamil Zainasheff and John Palmer. (Page 71)Read More
This beer recipe is featured in the July/August 2010 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.
This homebrew recipe from AHA founder Charlie Papazian was created with his wife Sandra to celebrate the birth of their daughter Carla in 2010. This brown ale is an easy drinking session beer that contains toasty notes from the specialty malts and a balanced, British hop character. Cheers!Read More
Dubbel's are characterized as medium-bodied, red to dark brown colored ale with a malty sweetness and chocolate-like caramel aroma. It tastes sweet up front, but finishes dry. This is because of the layering of the specialty grains (usually CaraMunich or Special B). The dry finish also is attained by mashing at a lower temperature than you typically would for a sweeter beer. It is also a great beer for brewers that are just starting to brew all grain. However you can create an extract that is comparable using Munich or Amber extract or even a little corn sugar to increase the original gravity. Recipe found in Zymurgy, May/June 2009 Issue (pg. 25)Read More