Steampunk Lager

Layger Brewhaus Beer Label - Steampunk LagerBeer Beta:

Style: California Common (aka “steam lager”)
Malts: pale malt extract, 80L English crystal malt
Hops: Northern Brewer
Yeast: California lager
Other: Irish moss

Anachronic Tonic

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments:

“Smooth lager with mild hopness overtones. Like the name invokes, this brew has a wonderful brass coloring that compliments its almost pale ale finish. Certainly an excellent creation.”—Greg

“An ode to the future, but equally the past. Refreshing and light but the complexity is vast. I’d enjoy this everyday making love with my mouth. But after this poem I think I’ll run south.”—Ben W.

BREW IT

This rendition based on the Big Brew ’03 Steam California Common Lager available at What’s Brewin’ in Boulder, CO

Overview:
this is a California steam lager, refreshing and clean, some ale-like fruitiness
light body, medium hoppiness, pale color
makes 5 gals

Ingredients:
7 lbs pale extract
1 lbs 80L English Crystal malt
9.3 HBU Northern Brewer hops (bittering) (HBU = ounces x alpha acid %)
.5 oz Northern Brewer hops (flavor)
1 tsp Irish Moss
.5 oz Northern Brewer hops (aroma)
Wyeast 2112 California lager or White Labs California lager

Instructions:
1. heat 2 gals water to 165 deg F, remove from heat
2. put cracked grains in grain bag and steep 20 mins
3. remove grain bag, sparge, discard
4. return to boil then remove from heat
5. add 9.3 HBU Northern Brewer hops, return to boil
6. boil for 30 mins
7. add .5 oz Northern Brewer hops and Irish Moss
8. boil for 15 more mins
9. at end of boil, add .5 oz Northern Brewer hops
10. ice bath for 30 mins
11. transfer to FERMENTOR bucket and top off with cold water from sink sprayhose to 5 gals
12. when wort has cooled to 70 deg F, add yeast and stir well
13. ferment between 58 and 62 deg F

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Sudsy Joe’s Motor Oil Coffee Cream Imperial Stout

Layger Brewhaus Beer Label - Sudsy Joe's Motor Oil Coffee Cream Imperial StoutA Layger Brewhaus Original Recipe

Beer Beta:

Style: Imperial Stout
Malts: dark malt, roasted barley, crystal 120, chocolate, crystal 40, Victory, black patent
Hops: Chinook, Saaz, Tettnanger
Yeast: Irish Ale
Other: gypsum, lactose, cold-pressed coffee concentrate

Perfect lubrication for common social situations

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments:

“Malted barley and light coffee subtleties are the first aromas that reach your senses. The second is the full bodied depth of this beer’s flavor. This brew will lubricate any social event.”—Greg

“Like an irish wench gone black, she refuses to go back, lingering haunting long after the last swallow.”—JK

“Do they sell this at Starbucks?? This would be the perfect start to every morning!!”—Matt & Jess

BREW IT

This recipe is a substantially modified version of the Layger Brewhaus Imperial March Stout recipe which was based on the “88 Draught Stout” recipe from a recipe book.

Ingredients:

MALTS AND GRAINS:
6 lbs dark malt extract syrup
.5 lbs roasted barley (flavors: rich, roasty, sweet, grainy)
.5 lbs crystal 120 malt (flavors: toffee)
.5 lbs chocolate malt (flavors: chocolate)
.5 lbs crystal 40 malt (flavors: moderate caramel)
.25 lbs Victory malt (flavors: warm, toasty, nutty)
.25 lbs black patent malt (flavors: toasty, smokey)

52 ounces cold-pressed coffee concentrate, filtered (decaf): This must be made at least 12 hours before brewing. Add .75 lbs of coarsely ground, decaf coffee into a clean stock pot. Add 52 ounces cold water. Stir until all coffee grounds are soaking wet and no dry pockets remain. Soak for 12 hours (do not heat). Filter using coffee filter into a separate container. Discard the spent coffee grounds without sparging. Consider filtering the coffee concentrate a second time to remove coffee silt. This 52 ounces of coffee concentrate would normally be mixed 3:1 before being drunk, yielding 156 ounces of drinkable cold-pressed coffee. 156 ounces is ~25% of the total, 5 gallon (640 oz.) wort volume.

HOPS:
.5 oz. Chinook hops 12.5% alpha (boil 80 min) (flavors: acidic, bittering)
.5 oz. Saaz hops, 6.8% alpha (boil 5 min) (flavors: spicy, herbal)
.5 oz. Tettnanger, 4.2% alpha (boil 3 min) (flavors: general hoppiness)

YEAST/PRIMING SUGAR:
1084 Irish Ale yeast
.75 cup corn sugar, for priming

ADJUNCTS:
stay at 2 teaspoons gypsum (flavors: hardens water)
increase to 8 oz. lactose (flavors: creaminess, mouth-watering)

Instructions:
1. Add gypsum to 2 gallons water, stir well. Let sit.
2. Crack the grains. In a separate pot, combine 1 gallon of water with the roasted barley, the crystal malts, the chocolate malt, the Victory malt, and the black patent malt and heat to 175 deg F. Steep at 175 deg F for one hour.
3. 30 minutes 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 to the gypsum water.
6. Bring to a boil, add .5 oz Chinook hops.
7. Boil for 75 minutes.
8. We are unsure when to add the lactose. During the April ’08 brewing, Dave added the lactose directly to the room temperature coffee concentrate and it all settled to the bottom. Even vigorous stirring didn’t dissolve the lactose into the liquid. When the wort had cooled to 100 degF, Dave added the coffee/lactose mixture and stirred, but the lactose still didn’t seem to dissolve fully. 8 oz is a lot of lactose, so maybe it’s just a quantity issue, however, we recommend adding the lactose at the end of the boil to help it dissolve. If this doesn’t work, consider adding the lactose when adding the malt extracts next time. Still, make sure not to add the cold-pressed coffee concentrate to hot water or it will become bitter/acidic. Add the coffee as directed below.
9. Add .5 oz Saaz hops.
10. Boil 2 minutes, then add .5 oz Tettnanger hops.
11. Boil 3 minutes, then remove from heat.
12. Cool the kettle in an ice bath for 30 minutes, then add cold-pressed coffee concentrate.
13. When wort has cooled to 70 degrees F, add the yeast, stirring and aerating well.
14. Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
15. Ferment 21 days at 68 deg F, then bottle.

Flamin’ Mamie Chili Honey Pilsner

Layger Brewhaus Beer Label - Flamin' Mamie Chili Honey PilsnerA Layger Brewhaus Original Recipe

Beer Beta:

Style: Pilsner
Malts: light malt extract, honey
Hops: Czech Saaz
Yeast: Czech Pils
Other: roasted ancho chili peppers, Irish moss

SWEET HEAT

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments:

“Mamie would make Roger Rabit say ‘Jessica Who?’ VERY subtle hints of spice in a smooth, slightly hoppy brew.”—Kris & Lori

“This beer is exciting. It makes your tongue tingle on a journey from sweet to spicy bite. I enjoy the fact that the same mouthfull changes over time. It never gets too spicy. It hurts, but it stays with you. Every sip reminds me of eating taquitos, chimichanga, and fried ice cream. When I drink this…. I am South of the Border.”—Ben W.

BREW IT

This recipe is based on the Mickviray Papazian Pilsener from Charlie Papazian’s book, Microbrewed Adventures. Papazian’s recipe does not include honey or peppers.

Ingredients:
6 lbs light malt extract
1-3 ancho chili peppers (or pablanos)
.75 lbs honey
4.25 oz. Czech Saaz hops 4% alpha
.25 tsp. powdered Irish moss
Wyeast Czech Pils yeast #2278 or White Labs Pilsner Lager yeast WLP800
.75 cup corn sugar

Instructions:
1. Add malt extract, honey, and .75 oz. hops to 2.5 gallons hot water. Stir well. Bring to boil.
2. Boil 15 min. and then add 1 oz. hops.
3. Boil 40 min. and then add 1.5 oz. hops.
4. Boil 18 min. and then add 1 oz. hops.
5. Boil 2 min. and turn off heat (total boiling time will have been 75 minutes).
6. Cool the wort in an ice bath for a half hour or so.
7. Strain/sparge hops. Pour wort into Fermentor and top off with cold water to 5 gallons.
8. Aerate the wort (stir vigorously or use spray nozzle when filling to 5 gallons).
9. Wash, then roast the chili peppers until slightly browned (toaster oven works fine). Cut into strips. Remove and discard seeds. Add pepper strips to fermenting bucket.
10. When wort reaches 70 degrees F, add the yeast.
11. Seal the Fermentor and ferment for a week or so.
12. Transfer to bottling bucket, add priming sugar, bottle for at least 4 weeks.

Dark Ages IPA

Layger Brewhaus Beer Label - Dark Ages IPA

Beer Beta:

Style: Olde/IPA Hybrid
Malts: crystal 120
Hops: Chinook
Yeast: American Ale
Other: Irish moss

Crusade-ade

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments:

“This IPA has a fruity aroma that impales the nose and continues its assault with a robust and full flavor. The smooth finish will certainly pursuade you to fight for another crusade ale.”—Greg

“It will know the rust of the old battle armor! Slightly hoppy with hints of pine and a mellow floral bouquet”—Kris & Lori

BREW IT

Based on the Arrogant Bastard Clone recipe from What’s Brewin’ homebrew store, formerly of Boulder

Overview:
Not for the wimpy or lovers of the mass produced.
7.6% alcohol, full body, high hop bitterness, high hop flavor, high hop aroma, ruby/brown color

Ingredients:
2 tsp gypsum
1.5 lbs crystal 120L malt
9.5 lbs pale malt extract syrup
18 HBU Chinook hops (bittering)
1 oz Chinook hops (flavor)
1 tsp Irish moss
1 oz Chinook hops (aroma)

Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast

Instructions:
Add gypsum to 2 gallons water, heat to 165 deg F.
While heating:
Check the yeast for any special preparations
Crack the grains if not already cracked.
Once at 165 deg F, remove water from heat. Put cracked grains in sock, steep 20 minutes. Sparge!
Heat water to boiling then remove from heat. Add pale malt extract syrup, stirring well.
Return to a boil, add the bittering hops, boil 30 minutes, stirring occasionally.
Add flavor hops and irish moss and boil 15 more minutes.
Remove from heat and add aroma hops.
Cool the kettle in an ice bath for 15-20 minutes.
Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
When wort has cool to 70 deg F, add the yeast.
Ferment between 68-73 deg F.