Witch Hazelnut Amber

Layger Brewhaus Beer Label - Witch Hazelnut Amber AleA Layger Brewhaus Original Recipe

Beer Beta:

Style: Amber Ale
Malts: Pale malt extract, Karo dark syrup, clover honey, brown rice syrup, Crystal, Victory
Hops: Willamette, Fuggles
Yeast: European Ale
Other: 12 oz Odell’s 90 Shilling, roasted hazelnuts

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments: Missing!

BREW IT

Based very loosely on the “Stunreeb Lezah Rebma” (“amber hazel beernuts” backwards) recipe submitted to Layger Brewhaus by Ben Wolpoff of Harvey and Wolpoff Breweries. (Oct, 2007)

Overview (courtesy B. Wolpoff):
With such a sophisticated sounding title, this beer stands strong with it’s complex, sophisticated, and downright superior flavor and nutrition. While most beer can claim to be high in carbohydrates and carbon dioxide, a leading cause of deaths by suffocation, Stunreeb Lezah Rebma, or SLR for short, can tout a completely unscientifically founded and logically derived rich protein content low in saturated fat. Moreover, SLR could be said to contain significant amounts of thiamine and vitamin B6, with a lesser strenght in other B vitamins. While not proven, this is a resolute fact of superior nutrition through beer. SLR stands with tradition being a fantastic amber ale for the late fall season. It’s hazelnut heart is harvested in mid fall as the leaves begin to change and the weather cools. Even without any support SLR stands tall and steadfast in its amazing claim to boost the immune system and help mankind resist the diseases that wreak utter havoc during the changing of seasons. SLR is liquid nutrition.

How to store hazelnuts: The best place to store shelled hazelnuts is in the freezer at 27F or less. They will last up to two years if stored in plastic bags or containers. The next best place to store shelled hazelnuts is in the refrigerator at 32-35F. They last up to one year if packaged in airtight plastic bags or containers so they do not pick up odors. Before using, let nuts warm to room temperature in unopened bag.

Ingredients:
2 lbs hazelnuts
4 lbs John Bull Premium Canadian Ale (Layger: 12 oz Odell’s 90 Shilling, 16 fl oz Karo dark syrup, 16 oz clover honey, 1 lb brown rice syrup)
2 lbs pale malt extract
.5 lbs Crystal 60 malt grain
.5 lbs Victory malt grain
2 oz Willamette hops (boiling)
1 oz Fuggles or any Goldings hops (aroma)
1 package European Ale yeast
1/2 cup corn sugar

Instructions:
Get 2 gallons water on the way to 165degF.
Crack the grains.
Preheat oven to 275F.
Toast/roast the hazelnuts. Spread the hard nuts in a shallow baking pan and roast in the preheated oven 20-30 minutes, until the skin cracks and the nut meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about 5 minutes then rub the warm nuts in the towel until most of the skins are removed.
When water has reached 165 degF, add the cracked grains in a sock.
Steep 30 minutes at 165 degF. Sparge.
Bring the water to a boil and then stir in the malt extracts.
Add all the Willamette hops.
Boil 15 minutes.
Add about a ½ lb. of toasted nuts and ½ oz. of the aroma hops.
Boil 10 minutes.
Add remaining hazelnuts and hops to hot wort. (If you plan to do a secondary fermentation, add just half of the remaining nuts and hops now and the rest during the transfer to the secondary.)
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.
Bottle after primary fermentation has slowed (about 1 week, maybe longer for European Ale yeast).

Advertisements

Bosom Buddy Blonde

Layger Brewhaus Beer Label - Bosom Buddy BlondeBeer Beta:

Style: Blonde Ale
Malts: Pale malt extract, belgian aromatic, honey
Hops: Chinook, Hallertau
Yeast: American Ale
Other: Irish moss

Serves You Right!

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments: Missing!

BREW IT

Overview: This recipe is the Fill in the Hop Blonde Ale recipe (extract with specialty grains).

Ingredients:
6.5 lbs pale liquid malt extract
.5 lbs belgian aromatic malt
.5 lbs honey malt
.88 oz Chinook hops (1 hour bittering)
.5 oz Hallertau hops (10 minutes flavor)
.5 oz aroma hops (dry hop)
¾ tsp Irish moss
Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast

Instructions:
1. Read your yeast packet’s instructions.
2. Bring 2 quarts of water to 150 degF.
3. Add grains and steep for 30 minutes.
4. Raise temp to 170 degF then strain and sparge with 2 quarts hot water.
5. Add 1.5 gallons water and stir in malt extracts.
6. Bring to a boil, then add Chinook bittering hops. Boil 50 minutes.
7. Add Hallertau flavor hops. Boil 10 minutes.
8. Remove from heat. Add to ice bath.
9. Cool the wort to 70 degF. Transfer to fermenter. Bring up to 5 gallons. Add the yeast.
10. Ferment for 1 week. Rack to a secondary fermenter and add .5 oz aroma hops.
11. Ferment 2 more weeks. If possible, drop temp to 55 degF.
12. Bottle with ¾ cup corn sugar.

Noggin Knocker Roggenbier Amber Rye Ale

Layger Brewhaus Beer Label - Noggin Knocker Roggenbier Amber Rye Ale

A Layger Brewhaus Original Recipe 

Beer Beta:

Style: Amber Rye Ale
Malts: Amber Malt Extract, Light Dry, Crystal, Rye Flakes, Cara Pils
Hops: Centennial, Mount Hood
Yeast: American Ale
Other: Irish moss

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments: Missing!

BREW IT

Ingredients:
5 lb Amber Malt Extract Syrup
1 lb Light Dry Malt Extract
1 lb Crystal 60L
1 lb rye flakes
8 oz Cara Pils
bittering hops: 1 oz Centennial pellet (10.5% alpha acid)
aroma hops: 0.25 oz Mount Hood pellet (5.0% alpha acid)
Wyeast #1056 American Ale, 1.0
1 ounce Irish Moss

Instructions:
1. Bring 1 ½ gallons water to 180 deg or so. Water should be steaming but not boiling.
2. Crush the grains, add to grain sock, add to water.
3. Steep the grains 30 minutes.
4. Remove the pot from heat. Sparge the grains.
5. Pour the amber malt extract and the light dry malt into the pot while stirring. Once thoroughly mixed, bring the pot to a boil.
6. Add the bittering hops: 1 oz. Centennial (10.5% alpha acid).
7. Boil 45 minutes.
8. Add 1 oz Irish moss.
9. Boil 10 minutes.
10. Add the aroma hops: .25 oz Mount Hood (5% alpha acid).
11. Boil 5 minutes.
12. Remove pot from heat. Discard hops.
13. Cool water to 85degF.
14. Add 3 gallons cold water to bring the total volume up to 5 gallons.
15. Hydrate the yeast.
16. Add the yeast when the water temp is between 65ºF-75ºF.

Empire Special Bitter

Layger Brewhaus Beer Label - Empire Special BitterBeer Beta:

Style: Extra Special Bitter
Malts: light malt extract, Crystal
Hops: Gallena, Challenger
Yeast: London ESB
Other: Irish moss

Impressive. Most impressive.

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments: Missing!

BREW IT

Overview:
This recipe is the English Extra Special Bitter (ESB) recipe from Stomp Them Grapes / Hop to It Homebrew store in Boulder, CO.

Ingredients:
6.6 lbs light malt extract syrup
1 lb light Crystal grain malt
1 oz. Galena hops (bittering)
3 oz. Challenger hops (aroma)
1 tsp Irish moss
Wyeast 1968 London ESB

Instructions:
1. Heat 1.5 gallons water to 160 degF.
2. Crush the grains, add to sock, add to water.
3. Steep for 30 min at 155 degF.
4. Add 1 gallon water and bring to a boil.
5. Once boiling, add 6.6 lbs light malt extract syrup and 1 oz Galena hops.
6. Boil 30 minutes then add 1 oz Challenger hops.
7. Boil 20 minutes then add 1 oz Challenger hops.
8. Boil 5 minutes then add 1oz Challenger hops and 1 tsp Irish moss.
9. Boil 5 minutes then remove from heat and cool in ice bath to 80 degF.
10. Transfer to primary fermenter and add water to bring total volume up to 5 gallons.
11. Add yeast.
12. Ferment 62-72 degF for 7 days.
13. Transfer to secondary fermenter for 14 days.
14. Bottle with ¾ cup corn sugar.
15. Bottle for at least 2 weeks.