Donkey Dunkel

Layger Brewhaus Donkey Dunkel label

A Layger Brewhaus Original Recipe

DAVE: What about dat one?
JON: Which one?
DAVE: THAT one, the dark one way over dere.
JON: Welllll, I dunno about dat one.
DAVE: Whaddya mean? What’s wrong wit it?
JON: Get dis — it’s called “Donkey Dunkel”.
DAVE: Ya’ kiddin’ me?
JON: Would I do that?
DAVE: Psh! C’mon now. Let’s give it the old heave ho. We’ll try it together.
<pour, dramatic sip, look>
BOTH: Dis lager kicks ass!

Grab an ass.

Comments: “This reflects the golden age of beers – unbelievable flavor and intensity…just like the dames in this joint.”


6 lbs Briess Munich liquid malt extract
1/2 lbs Caramunich malt
1/2 lbs Victory malt
1/2 lbs Crystal 60 malt

1 oz Tettnanger (60 minutes), Alpha 6%
1 oz Saaz (15 minutes), Alpha 3.4%
1/2 oz German Hallertau (5 minutes), Alpha 4.5%

4 tsp nutmeg (1 minute boil)

Munich Lager Wyeast 2308

You could also use: Bavarian Lager Wyeast 2206, Southern German Lager WLP 838, Bohemian Lager Wyeast 2124

1. Boil 2 1/2 gals for 10 minutes. Remove from heat. Add 1/2 gals tap water and let cool to 165 degrees.
2. Add cracked grains. Soak at 154-159 degrees for 45 minutes.
3. Sparge grains with boiling water.
4. Stir in liquid malt extract and bring all to boil.
5. Add 1 oz Tettnanger and boil 45 minutes.
6. While boiling, clean and sanitize carboy and funnel.
7. Add 1 oz Saaz and boil 10 minutes.
8. Add 1/2 oz Hallertau and boil 4 minutes.
9. Add 4 tsp nutmeg and boil 1 minute.
10. Remove all from heat. Remove all hop socks. Cover kettle with lid.
11. Prepare ice bath. Cool wort to yeast pitch temperature 65-70 degrees.
12. Pour wort into carboy.
13. Pitch yeast.
14. Top off to 5 gals.
15. Cap and transfer to 48-56 degree keezer (depending on yeast strain preference).
16. Ferment 1-2 weeks.
17. Consider diacetyl rest depending on yeast strain.
18. Transfer to secondary.
19. Decrease temp 5 degrees per day down to lagering temp of 35 degrees for 4-6 weeks.
20. Keg.


Layger Brewhaus McFly.P.A.

DAVE: Say, Jonny, have you tried dis new McFlyPA?
JON: McWhaddyasay?
DAVE: McFlyPA! Named aftuh dat Irish guy from over in Hill Valley, I think it is. <pour> Bottoms up!
<dramatic sip>
JON: Wow! Now that’s somethin’ to write home about! Sweet up front, easy malts, a little hop bite on the back end……………if ya know what I mean! <sly wink>

Recipe lost to time!

Comments: “Intense, in your face bitterness. Just like Biff. Almost tastes like it has tannins. Can’t be a chicken if you are gonna drink this ’til you are zazzled. But that bitterness slides off the tongue as if it’s going 88 mph. Then it’s back…to the future bitterness that sits on the back of the palate. Better call doc ‘cuz I’m drinking more.”

“An IPA for people who don’t like IPAs. A little too clean on the palate. We like it a little more skunky.”

Tossed Salad Cucumbers & Celery Pilsner

Layger Brewhaus Tossed Salad label

A Layger Brewhaus Original Recipe

JON: What about this Tossed Salad pilsner? Some whackjob from near Philly brewed it — wit cucumbers and celery!
DAVE: Quit yappin’ about it and pour me a glass, already!
<dramatic sip> 
DAVE: Mm, mm! A man could develop quite a thirst drinkin’ this beer.

Rehydrate the Amish Way

Comments: “It’s like I am at one of those fancy schmancy hotels. You know, the one’s that have that water jug at the desk? They have these cucumbers and things in ’em. It’s like that. Or maybe I could drink it with some caeser or ranch. But seriously, I could drink this one all night. Maybe the whole session, or at least as long as stuff is left on the relish tray.”

“I’ve never been a fan of pilsners, but after this — I’ve never been a fan of pilsners! I’m just kidding. You guys are awesome!”


Addictively refreshing, easy drinking, session pilsner
Pale color and light body
Slightly spicy hop aroma, mild to moderate bitterness ~ 30 IBUs (mostly Saaz)
watery mouthfeel
light cucumber and celery flavor
served very cold
lively carbonation
low alcohol < 4%

48 hours before brew
1. buy all ingredients including 3 gals distilled water
2. boil 2 gals water 20 min, cover, cool overnight
3. make yeast starter

24 hours before brew
4. make 5 gals sanitizer
5. Sanitize a 16 quart or larger kettle and lid. Boil 2 gals tap water, cool to room temp in boil kettle
6. Sanitize knife, cutting board, veggie peeler, nylon bag
7. Remove celery leaves and base of stalks. Carefully wash celery. Make sure the celery is fresh and crisp, not flexible. If flexible, soak it in distilled water for 1 hour before proceeding.
8. Remove rings/jewelry and sanitize hands.
9. Sanitize cukes and celery for 2 minutes in StarSan solution.
10. Peel strips off cukes. Slice partially peeled cukes into discs. Slice discs in half.
11. Add all to nylon bag and carefully place in the boiled and cooled water. Soak overnight for a total soak time of 24 hours.

Brew Day: buy 20 lbs ice, store in cooler


2 lbs English cucumbers per 1 gallon water
½ lbs celery per 1 gallon water

For a 5 gallon batch, that’s:
10 lbs English cucumbers
2 ½ lbs celery

(This might have been too much veg for this recipe. It barely fit in my brew kettle for the overnight soak.)

First choices: White Labs WLP800 Pilsner Lager Yeast or Wyeast 2278 Czech Pils Yeast
Alternate choices: White Labs WLP802 Czech Budejovice Lager Yeast or Wyeast 2124 Bohemian Lager Yeast

Step by step
1 lbs German Pilsner or CaraPils grain
½ lbs grain: very light Crystal malt grain
Add 1 tsp Burton salts before beginning mash.
Steep grains at 153 deg for 1 hour, sparge.
Add 6 lbs liquid malt extract: Briess Pilsen Light (two 3 lbs containers = $17.50) and bring to a boil. Total boil time will be 1 hour.
At beginning of boil, add 2 ½ oz Saaz hops (~4% alpha acid)
After 30 minutes, add 1 oz Hallertau hops (~4% alpha acid)
After 45 minutes, add 1 tsp Irish Moss.
After 50 minutes, add ½ oz Saaz hops (~4% alpha acid).
After 1 hour, remove the hops. Remove brew kettle from heat.
Cool wort in ice bath to 60 degrees.
Transfer wort to primary fermentation carboy.
Pitch half of the yeast starter.
Remove the veggies from the bucket. Add the room temp cucumber/celery water to the cooled wort.
Pitch the rest of the yeast.
Top off to 5 gals with distilled water.
Move carboy to keezer set at 58 degrees.
Ferment between 50-58 degrees F for about two weeks ending with a 3-day diacetyl rest. Do a diacetyl rest: raise keezer temp to 62 degrees and hold for 2-3 days.

Transfer to secondary.
Drop keezer temp to 55 degrees, then drop 5 degrees per day until you reach 35 degrees F.
Lager the beer for at least 6 weeks.
Keg and force carbonate.
Serve cold.


Slightly sweet, watery, some cucumber airiness, celery has faded, lightly hopped and light hop bitterness. Thick and creamy head, some lacing on the empty pint glass. Totally crushable. Serve in chilled glass.

I think it’s a bit underhopped. There’s some hop bitterness but pretty light hop aroma. Not spicy as intended.

Warmer temp: Slightly fruity flavor, less sweet

lime or lemon
chili peppers
feta, yogurt, vinegar
tzatziki sauce
rosemary, dill, mustard, pepper, basil, chives

Saged Vice White IPA

Layger Brewhaus Saged ViceJON: So have you tried dis here Saged Vice? It’s one uh dem “white beers” all da way from Miami.
DAVE: Pour me a glass, wouldja, Jonny?
<dramatic sip>
DAVE: Dat’s great! Lemony nose, herbal body!
JON: Mm hm!

Recipe: Flown to Havana!

Comments: “This tastes woody and sagey – I can’t decide if it’s beer brilliance or the perfect gravy for my turkey.”

“The aroma here is best suited for your local powder room hand soap.”