Bron Yr Aur Nut Brown Ale

Layger Brewhaus Beer Label - Bron Yr Aur NutBrown Ale
A Layger Brewhaus Original Recipe

Hello, there. I caught you smilin’ at me. I’m Bron Yr Aur, a Nut Brown Ale brewed the way I should be, with the wettest hard water, caramelized grains, a touch of barley and chocolate malts. Mingling with the acrid autumnal Golding hops, this is an ale that will always treat you right, no matter the occasion, dish, or time of day.

When you smile upon the Bron, the road you choose is always right.



6 lbs Pale Liquid Extract
1.5 lbs Biscuit or Victory malt (grain)
1 lbs light brown sugar (Dave will get from grocery store)
.5 lbs Crystal 60 (grain)
.5 lbs Caramunich (grain)
.5 lbs Caravienne (grain)
One-tenth lbs Chocolate malt (grain)
One-tenth lbs roasted barley
One-tenth lbs Greg Mault


1 oz Goldings (if they’re out of Goldings, then Fuggles) (75% for boil, 25% for finishing)


European Ale


1 palm-sized bag of calcium chloride
1 palm-sized bag of calcium sulfate (aka gypsum)
1/2 teaspoon Irish moss

Jack’s Pumpkin King Ale

Layger Brewhaus Beer Label - Jack's Pumpkin King AleWhat’s this? This is the good doctor’s new creation! Think of all you have in common with Jack’s Pumpkin King Ale: big personality, a spicy disposition, lively effervescence, a sweet side carefully balanced with brawn. With Jack’s in your hand, every conversation will be worth having.

Recipe TK

Thirst Ranger Kolsch

Layger Brewhaus Beer Label - Thirst Ranger KolschThe Thirst Ranger brings all the subtlety of a swift kick in the pants. From the first sweet sip, you’ll find the tastes of leather mingling with peaches. And why not? Nothing can hold back a kolsch brewed and rested in the heat of summer. Drink the sweet kolsch of justice, and you might find yourself enjoying the flavors of a summertime sunset.

Drink the Sweet Kolsch…of Justice.


Recipe by DJ Spiess of The Fermentarium

Like any German beer, the ingredients for this beer follow Reinheitsgebot. Kölsch typically uses German pilsner malt and/or pale malt. Some recipes use wheat malt or Vienna malt, but it is less common. Wheat malt is not common in the commercial versions of the beer, but shows up in many homebrew recipes. Most Kölsch recipes use Spalt hops, but other German noble hops (Hallertau, Saaz, Tettnanger) can be used. The beer uses very soft water and is often lagered for a month after fermentation. Here’s the recipe I use.

10 lbs German Pilsner Malt (or 8 lbs Pilsner liquid malt extract)
0.5 lbs German Munich Malt (or .25 lbs Munich light malt extract)
1.5 oz Spalt hops (or Saaz, Hallertau, Tettnanger) (4% AA bittering for 60 minutes)
White Labs WLP029 German Ale/Kölsch or Wyeast 2565 Kölsch

Layger Brewhaus additions: 1/2 tsp Irish moss to clarify the wort, a few ounces each of calcium chloride and calcium sulfate to “wet” the mouthfeel

This is a 90-minute boil for the grain/malt extract.

Boil the hops for 60 minutes. The hops are bittering only; Kölsch should have little to no hop flavor and no hop aroma.

Ferment the wort at 60°F (15°C) until fermentation is complete. Then lager for 2-3 weeks at 33 deg F.

If you are bottling, you can use dry malt extract as your bottling primer. Boil 1 ¼ cups of light dry malt extract in 2 cups of water for 10 minutes. Add to the keg, agitate, then bottle.

If you are kegging, carbonate the beer to 2.5 volumes.

This beer is great for those hot summer days. I’ve even heard it referred to as the “lawnmower ale”. The traditional serving glass for Kölsch is a cylindrical 200 ml glass called a stange (pole). The serving temperature should be cellar temperatures (50°F/10°C).


Liquid Schwarz

Layger Brewhaus Beer Label - Liquid Schwartz SchwarzbierYou must never underestimate the power of the Schwarz! The schwarz is a powerful ally. Its energy surrounds us and binds us. Once you start down the dark path of the “black beer”, forever will it dominate your destiny. The Liquid Schwarz combines the dark malts of a stout with the lightness of a lager. This joining makes the Schwarz delicious, refreshing, and remarkably smooth.

May the Schwarzbier with you.


Based on the Belgian Black Ale recipe from

Overview: black beer, makes 5 gals

7 lbs pale malt extract
1 lbs black malt grain
.5 lbs 10L crystal malt grain
2 oz german hallertauer hops
belgian ale yeast

1. prepare yeast
2. heat 2.5 gals water to 160 deg F
3. place cracked grains in grain bag, steep for 20 mins.
4. Remove grains, sparge, discard
5. add malt extract
6. bring to a boil then add 1 oz hops
7. boil 45 minutes
8. add .5 oz hops
9. boil 15 more mins.
10. add .5 oz hops
11. ice bath for 30 mins
12. transfer to FERMENTOR bucket, add cold water from sink sprayhose to top off to 5 gals
13. when wort has cooled to 70 deg F, add yeast, stir well
14. ferment between 68-72 deg F
15. when bubbling has stopped (usually within a week to 10 days), begin secondary fermentation.

Secondary Fermentation:
1. sanitize bottling bucket
2. carefully transfer beer from FERMENTOR bucket to bottling bucket, trying not to stir up sediment at the bottom of the FERMENTOR bucket.
3. Clean the lid of your fermentor bucket and clean the airlock. Affix these to the top of the bottling bucket to make it airtight.
4. Let fermentation continue for 7-10 days, then bottle.