Imperial March Stout

imperialmarch-finalImperial March Stout bent drinkers to its will. To date, this hefty brew is the crowning achievement of Layger BrewHaus. With luxurious mouthfeel, complex grain notes, and a malty finish uncluttered by bitterness, I.M.S. changed minds about the heavy hand of stout ales.

Turn to the Dark Side.

 

Octobertheseventhfest comments:

“Feel no drunk do you… Mmmm, drunk you will… Drunk you will (Yoda)”—JK
“IMS = Intense Mellow Smooth Beer”—Kris & Lori

BREW IT

This rendition based on the recipe for 88 Drought Stout from the book Homebrew Favorites

Overview:
good, basic recipe for a semi-sweet stout with complex malt flavors
rich coffee-like flavor dominates
full-bodied, smooth finish
cross between Guinness and Mackeson
makes 5 gallons
boiling time 80 min.
68 degree fermentation

Ingredients:
6 lbs dark malt extract
.75 lbs crystal malt
.75 lbs chocolate malt
.5 lb. Black patent malt
.5 lb roasted barley
.5 oz. Chinook hops 12.5% alpha (boil 80 min)
.5 oz. Saaz hops, 6.8% alpha (boil 5 min)
.5 oz. Tettnanger, 4.2% alpha (boil 3 min)
2 teaspoons gypsum
4 oz. lactose
1084 Irish Ale yeast
.75 cup corn sugar, for priming

Instructions:
1. Add gypsum to 2 gallons water, stir well. Let sit.
2. In a separate pot, combine 1 gallon of water with the crystal malt, the chocolate malt, the black patent malt, and the roasted barley, and heat to 175 deg F. Steep at 175 deg F for one hour.
3. A half hour into the steeping, begin heating the 2 gallons of gypsum water.
4. After the grains have steeped for an hour, sparge the grains and add this fluid to the 2 gallons gypsum water.
5. Add the malt extract.
6. Bring to a boil, add .5 oz Chinook hops.
7. Boil for 75 minutes.
8. Add .5 oz Saaz hops.
9. Boil 2 minutes, then add .5 oz Tettnanger hops.
10. Boil 3 minutes, then remove from heat.
11. Cool the kettle in an ice bath for a half hour.
12. Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
13. When wort has cooled to 70 degrees F, add the yeast, stirring and aerating well.
14. Ferment 21 days at 68 deg F, then bottle.

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Bock Bock

bockbock-finalDespite its name, Bock Bock was a single bock brew from the roundly bodied, malty family of bock ales. It did not actually taste like chicken. Neither did it taste like a traditional bock; many Bock Bock beers were drunk mistakenly, thinking they were Amber Alerts. Tastes Like Chicken?

Beer Beta:

Style: Bock
Malts: Malted Barley Extract, Crushed Chocolate Grain Malt, Crushed Crystal Grain, Crushed Pale Grain
Hops: Hallertau and Tettnang Hop Pellets
Yeast: Ale Yeast
Recipe has flown the koop!

Octobertheseventhfest comments:

“An unbelievalbly smooth finish. Whereas the famously smooth, rocky mountain water Coors is cheap and watery smooth, this is “light and feathery™” while still having the body necessary to go well with a meal while still being awesomely refreshing. Bock Bock… If you don’t like it, you’re just chicken!”—Ben W.

Steve Urquell Pilsner

steveurquell-finalSteve Urquell Pilsner was a lighter beer dating back to early summer 2006. With more color and body than Eastern European pilsners, Steve Urquell stood up the bully days of summer with cool, refreshing flavor.

Did I Brew That?

Octobertheseventhfest comments:

“FAST Flavor!”—Todd

“Very light flavor reminicent of a lightly alcoholic Perrier. It has a minerally aftertaste that is a little long lasting, but I think this beer would stand up well with a fruity flavor. Rasberry, lemon-lime, more acidic fruits would work well.”—Ben W.

“Not as nerdy as I thought it would be, but a bit inoffensive and harmless like Foster, or a puppy. My mom would like it.”—Merrilee & Dave

BREW IT

This rendition based on the “A” Pilsner recipe found in the book Homebrew Favorites

Overview:
makes 5 gallons
total boiling time 35 min.
ferment 7 days, bottle 25 days

Ingredients:
4 pounds Pilsner extract kit (or pilsner malt extract)
3 pounds Laaglander light dry malt extract (or light malt extract)
.5 oz Hallertauer hop pellets (boil 5 min)
Wyeast #2124 Bohemian Lager liquid yeast
.75 lbs corn sugar, for priming

Instructions:
1. Bring 3 gallons water to boil.
2. Add malt extracts.
3. Boil 30 minutes.
4. Add ½ oz hallertauer hops
5. boil 5 more minutes, remove from heat
6. ice bath for 30 min.
7. transfer to FERMENTOR bucket, top off with cold water to 5 gallons
8. when wort has cooled to 70 deg F, add yeast, stir and aerate well
9. ferment 7 days, prime, bottle

Amber Alert

Layger Brewhaus Amber Alert beerAmber Alert was an amber beer of long vintage, dating back November, 2005. Drinkers noted a medium body, fruity notes, and clean finish. Taste What You’ve Been Missing!

Ironically, the recipe has gone missing.

Octobertheseventhfest comments:

“The first beer with a true hops flavor. A little more body than the Pilsner or Bock. A fruity essence without a sweet aftertaste. Not as refreshing as the lighter beers, but this beer could really stand up to food. Remember, if you don’t drink it, the terrorists win!”—Ben W.