A Layger Brewhaus Original Recipe
Brewed March, 2016
OBJECTIVE: Moderately malty with toasty and caramel malt flavor. Earthy, spicy, with citrusy hop bite. Dry, crisp, and grainy finish. Aroma of grapefruit. No added acid, sourness, or tartness from fruit.
ACTUAL OUTCOME: Amazing grapefruit aroma before sipping, great nose. Sourness of the grapefruit peel clobbers you from behind. 3 months in captivity mellowed the beast somewhat. Too sour. If you attempt to brew this recipe, zest the grapefruit but do not add the peel!
FEST QUOTES: “Drinking this beer reminds me of this time I was walking through the forest and it was sort of dark. I tripped on a branch and fell face first into a grapefruit someone glued animal fur to. My teeth scraped off the peel and then I accidentally chewed on it for awhile. The fur tickled my tongue just like the bubbles in this beer. If you like grapefruit, and especially the rind, this beer is for you. If you are more of an orange juice kinda guy or gal… a squeeze of that to balance this flavor would bring it to a really good place for me.”
“Nice, light body. Citric pith a bit bitter. We see you now, Soursquatch.”
AKA: Soursquatch California Uncommon, French Mouse Pamplemousse, Steamy Pamplemousse, BitterBomb
½ cup DME (for yeast starter)
6 lbs Pale liquid malt extract
1 lbs Victory (aka Biscuit)
8 oz Crystal 40
8 oz Crystal 20
8 oz Caramunich
yeast nutrient (for yeast starter)
Wyeast 2112 California Lager (Temperature Range: 58-68° F)
Start the yeast starter on Thursday evening before brewing on Saturday evening.
Bittering hops: 1 oz Northern Brewer (aka Hallertau NB) (1 hour) – woody flavor
Finishing hops: ½ oz Cascade or Centennial (15 min) – citrusy, floral, spicy flavor
Aroma hops: ½ oz Goldings (Kent/UK/US) (5 min) – spicy/earthy aroma
Dry hops: 1 oz Goldings (Kent/UK/US) (7 days) – spicy/earthy aroma
Adjuncts: Five grapefruit to add at dry hop
Mash: (total boil time 80 min)
1. Heat 3 gals water to 165 degrees.
2. Add grains and steep 30 min at 152-156 degrees. Sparge with hot water (up to 170 degrees).
3. Stir in liquid malt extract and bring to a boil.
4. Add bittering hops and boil 60 min.
5. Add finishing hops and boil 15 min.
6. Add aroma hops and boil 5 min.
7. Cool wort to yeast pitch temp on the yeast package.
Primary fermentation: 18 days at 62 degrees, 2-3 days at 67 (diacetyl rest)
Secondary fermentation: Drop temp 5 degrees per day to 42-45 degrees. Lager for 5 1/2 weeks before dry hopping.
Begin dry hopping at the beginning of the last lagering week.
Zest five grapefruit. Then slice remaining grapefruit rind into 1” x 2” strips.
Add 1 oz dry hops and grapefruit zest and peel to a nylon bag and soak in carboy for 7 days. Stir once daily. Remove after 7 days. Lager 3 more weeks then keg.