Elvis Special Bitter

Layger Brewhaus Elvis Special Bitter 800x667

 

BREW IT, BABY

Elvis Special Bitter
Based on ESB 1.1, Extra Special/Strong Bitter (English Pale Ale) from BeerSmith

Brewed by Layger Brewhaus March 15, 2016

All Grain
5.5 gallon batch
Boil size: 8 gals
Boil time: 70 min
End of boil volume: 6.5 gals
Final bottling: 5 gals
Est. alcohol by volume: 5-7%

INGREDIENTS

WATER AND MODIFIERS
8 gals water
3 grams gypsum
2.5 grams calcium chloride
1.5 grams chalk
1.2 grams salt
.5 grams epsom salt

GRAINS
11 lbs pale malt base grains
1 lbs 9 oz crystal 150

HOPS
.5 oz Challenger hops (bittering, 60 min boil)
.5 oz Target hops (bittering, 60 min boil)
.35 oz East Kent Goldings hops (flavoring, 15 min boil)
.2 oz Challenger hops (flavoring, 15 min boil)

YEAST
White Labs #WLP013 London Ale yeast

DIRECTIONS
Heat 8 gals water to 170 deg F.
Maintain step temp of 152 deg F for 60 min.
Fly sparge water: 2 gals at 168 deg F
Keg at 12.5 psi, 2.3 volumes of CO2, 45 deg F

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Samantha’s Abduction IPA

Layger Brewhaus Samanthas Abduction IPA 800x667PROPERTIES AND CHARACTERISTICS: Hoppy haze topped with a thick, creamy head of fine bubbles and emanating a citrusy, flowery aroma. Apricot nose. Sweet, chewy, satisfying body. Boldly reverberating, mouth-watering finish. Blunts human senses. 40 percent sweet, 60 percent bitter.

 

BREW IT

Samantha’s Abduction brewed by Layger Brewhaus September, 2017
Based on Citra Double IPA (Imperial IPA) from Can You Brew It Podcast

All Grain
Batch size 5.75 gals
Boil size 6.5 gals
Boil time 60 min
End of boil volume 6 gals
Final bottling 6 gals

Goal flavor: Double IPA with very complex malt flavors that are well matched by very tropical and fruity aromas and flavors from the large additions of Citra hops. Great head retention and clarity. Liked by many that don’t like IPA’s, loved by those that do.

Actual flavor: 

Prepare a yeast starter

8.5 gals water

MALTS
13 lbs 2-row pale malt base grains
12 oz carapils/dextrine
12 oz caramel/crystal malt
12 oz munich malt
6 oz honey malt
6 oz white wheat malt

MASH
Heat 5 gals water to 159 deg F.
Mash grains in 5 gals water at 148 deg F for 60 min.
Batch sparge with 3 gals at 168 deg F.
Add water to reach 6.5 gals for boil.

HOPS
1 oz Nugget bittering, boil 60 min
.75 oz Citra bittering, boil 30 min
1 whirlfloc tablet, boil 15 min
.75 oz Citra flavor, boil 15 min
.75 oz Citra flavor, boil 10 min
.75 oz Citra aroma, boil 5 min

YEAST
White Labs #WLP001 California Ale yeast

Primary for about a week. Secondary for three weeks.

DRY HOP
1.25 oz Citra, 12 days
.5 Amarillo Gold, 12 days
.75 oz Citra, 9 days
1 oz Amarillo Gold, 6 days
1.25 oz Citra, 3 days

Keg at 9 PSI

Soursquatch Uncommon Grapefruit Steam Lager

Layger Brewhaus Soursquatch Uncommon Grapefruit Steam Lager label 800x667A 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!

BREW IT

AKA: Soursquatch California Uncommon, French Mouse Pamplemousse, Steamy Pamplemousse, BitterBomb

Malts:
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:
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.

Hops:
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.

Fermentation:
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.

Dry hop:
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.

Kennedy’s Coppertop Ale

Coppertop-Kennedy-Label_800x667A Layger Brewhaus Original Recipe

Always soused by light cream head. Sweet nose followed by a light, watery mouthfeel. Toasty notes. Very #. Pleasantly bitter, leathery finish with light, iced-tea tannins.

The Other Presidential Vice

Coppertop Kennedy was Dave’s first all-grain recipe.

BREW IT

Brew night: Sep 17, 2017
All-grain recipe: 5-6 gallons batch size
9 lbs domestic 2-row pale malt
1 lbs Munich malt
4 oz Victory malt
4 oz aromatic malt
2 oz chocolate malt
1 oz black malt
1 oz roasted barley

1 tsp Irish moss
¼ tsp calcium chloride

½ oz Northern Brewer at 60 min
¼ oz Fuggles at 10 min
¼ oz Fuggles at 5 min

Yeast: White Labs WLP001 California Ale

Heat 4 gals water to 163 F.
Add calcium chloride.
Mash grains at 152 F for 60 min. // 120 min
Sparge at 168 F.
Collect 6 gals of wort and bring to boil. // 6 ½ gals
Add ½ Northern Brewer hops and boil 60 min.
15 min left: add Irish moss
10 min left: ¼ oz Fuggles
5 min left: ¼ oz Fuggles

Cool wort to 70 F, aerate, and pitch yeast. Ferment at 68 F.
Let fermentation stop. Let beer settle for 2-3 days. Rack to secondary.
Kegged: Oct 17
Carbonate to 2.6 volumes of CO2.

// 1.042 OG
// 1.017 Rack = 3.41 alc so far
// 1.019 finishing gravity
= 3.02% alcohol by volume

Apple Pieder: Apple Pie Cider

A Layger Brewhaus Original Recipe

The goal taste profile for this cider was to bulk up the E+D’s Dry Apple Cider No. 41, which turned out too dry and had almost not body due partly to being watered down to hit the goal batch size. Dave also wanted to add some apple pie seasonings and spice in order to enjoy this cider during the late fall. To add some malty heft to this recipe, the solution was simple: add some malted grains!

The actual taste profile was good and fairly close to Dave’s intentions. The cider was a little too tart, so consider reducing the lemon ingredients. The cider had good body and a nice contribution of malt flavors. The cinnamon was present, but not strongly after almost a year in the keg. The nutmeg flavor faded fairly quickly over time in the keg.

BREW IT

Apple Pieder Apple Pie Cider
5 gal batch size (need a 6 ½ gal, wide mouth carboy), 6 weeks start to finish.

INGREDIENTS

For brew night:
White Labs WLP775 English Cider Yeast, $9
1 ¼ tsp Wyeast Yeast Nutrient
6 quarts Santa Cruz Organic 100% Apple Juice (cloudy, not from concentrate, pasteurized, ascorbic acid) = $14
1 gal Tree Top Fresh Pressed 100% pure juice Honeycrisp Apple Juice (cloudy, not from concentrate, pasteurized, no additives) = $2.50
1 gal Tree Top Fresh Pressed 100% pure juice 3 Apple Blend (clear, not from concentrate, pasteurized, no additives) = $2.50
2 lbs dark brown sugar
1 lbs Crystal 60
8 oz Crystal 90
8 oz Munich Light
1 cinnamon stick
24 fl oz (2 cans) Tree Top frozen apple juice concentrate (12 fl oz is about 1 lb.)
1 gal distilled water = $1

For secondary:
3 cinnamon sticks
1 tsp nutmeg
1 tsp allspice
1 Tbsp vanilla
2 oranges
1 small lemon
8 oz raisins
8 oz dried plums
4 lbs of a variety of tart apples (cortland, granny smith, gala, mcintosh, honeycrisp, braeburn, jazz, golden delicious)

DIRECTIONS

1-2 nights before brew night, make a yeast starter. Substitute apple juice for half of the water. Use light dry malt extract powder and yeast nutrient.

Make wort: Heat 1 gal tap water to 158 deg and steep grains for 60 min. Boil yeast nutrient 15 min. Heat 1 gallon sparge water to 180 deg, sparge grain tea.

On brew night, add to a 3 gallon or larger boil kettle and begin heating:
All the apple juice except the frozen concentrate.
2 lbs dark brown sugar (one pound sugar in a 5 gal batch = 1% more alcohol)

While the juice is heating, add 1 ¼ tsp yeast nutrient to 2-3 cups water and boil 10 min then add to the kettle. (1 ¼ tsp yeast nutrient for a 5 gal batch is more than the usual amount of yeast nutrient one would use for beer. Northern Brewer says this compensates for the lack of yeast nutrients in apple juice that are normally present in malt-based wort.)

Bring to 140 F and hold at 140 F for 15 minutes.

Remove from heat then add 2 lbs frozen apple juice concentrate (About 24 fluid ounces. This just adds sugar and helps cool the “wort”.)

Cool the wort to 80 degrees. Sanitize a carboy. Transfer the juice to the carboy. Top with enough distilled water to reach 6 gallons. Pitch the yeast starter.

Primary fermentation (1-2 weeks): Maintain your yeast’s preferred fermentation temperature until fermentation is under way, then drop temp to the low end of your yeast’s preferred temp range. WLP 775 English Cider Ale yeast’s preferred range is 68-75 degrees. Ferment to dry flavor, 1-2 weeks. If fermentation is slow or smells sulfurish, boil then add ½ tsp yeast nutrient every 24 hours until fermentation seems finished. Make sure to boil the yeast nutrient for 10 min before adding to the wort.

Secondary (4 weeks)

Boil some tap water for 15 minutes to sterilize, then remove from heat. Add these to the pot and cover for 15 minutes:
3 cinnamon sticks
1 tsp nutmeg
1 tsp allspice berries or ground allspice
2 Tbsp lemon juice
1 Tbsp vanilla

Needed for dry hop during secondary:
2 oranges
1 small lemon
8 oz raisins
8 oz dried plums
4 lbs of a variety of tart apples (cortland, granny smith, gala, mcintosh, honeycrisp, braeburn, jazz, golden delicious)

Pasteurize (by steaming for 20 minutes):
8 oz raisins
8 oz dried plums
Grain or hop bag
2 cinnamon sticks

Sanitize:
4 lbs of a variety of tart apples (cortland, granny smith, gala, mcintosh, honeycrisp, braeburn, jazz, golden delicious).
2 oranges
1 lemon
Paring knife and cutting board.

Dice the apples, discarding the stems and bottoms. Zest the oranges and lemon. Add the apples, zest, raisins, plums, and cinnamon sticks to the grain or hop bag. Add all to carboy. The addition of the sugars in the apples, raisins, and plums will cause another small fermentation. Every few nights, stir the grain bag with a sanitized metal spoon to make sure all the “dry hop” ingredients are coming into contact with the cider.

With 1 week left in secondary, you can add 1 oz oak chips if you like. Just boil the chips for 15 minutes to sanitize and pour the oak chip water and chips directly into the carboy.

Kegging

Removing the apples, raisins, and plums will drop the batch size back down to around 5 gallons. Do not top with water at this time! That will noticeably dilute your cider, making it watery. Keg as usual. Carbonate at around 12psi at 45 degrees for one week. Serve at 45-50 degrees.

Notes:
Common cider adjuncts: brown sugar, cinnamon, nutmeg.
Less common cider adjuncts: all-spice, clove, cardamom, vanilla, orange, honey, molasses, raisins, dried plums, oak chips
Resources: cidersage.com, ciderschool.com, Northern Brewer cider pdf, http://drinks.seriouseats.com/2011/05/homebrewing-how-to-brew-with-spices.html
http://sweetlandorchard.com/in-lieu-of-raw-cider-for-hard-cider-makers/

Molasses Cookie Porter

A Layger Brewhaus Original Recipe

In 2015 and 2016, Dave felt that Jon was stuck in a Pale Ale brewing rut, so he issued Jon a challenge: Dave would write a mystery recipe giving Jon only the ingredients, Jon would stamp his mark on it by figuring out how to brew it.

Dave started this recipe with a distinct goal taste profile in mind: His favorite Christmas cookie recipe, the molasses cookies that his mom used to make. By following the contours of his mother’s cookie recipe, Dave modified a standard porter ale recipe to turn it into a holiday seasonal brew.

This first challenge brew and collaborative brew (collabrew!) was a success. It was thick, sweet, and rang of molasses.

BREW IT

All-grain
6 gal batch size
7 ¼ gal boil size

WATER
London profile

GRAINS
8 lbs two-row pale malt
1 ½ lbs molasses (add near end of boil)
¾ lbs dark crystal 120L
¾ lbs Victory 25L
½ lbs chocolate malt
½ lbs brown malt
½ lbs flaked barley
¼ lbs smoked malt (if not available, substitute with additional ½ lbs molasses)
¼ lbs black patent malt

YEAST
London Ale, English Ale, Irish Ale

HOPS AND ADJUNCTS (When to add, when to add?)
1 ½ oz East Kent Goldings (or Fuggles)
2 sticks cinnamon (or 5 grams powder)
1 tsp ginger
2-3 pieces of clove

Layger Brewhaus Molasses Cookie Porter

Dave sips a Molasses Cookie Porter.

E+D’s Dry Apple Cider No. 41

A Layger Brewhaus Original Recipe

BREW IT

A Leafblower Cider brewed by Erin and Dave.
5 gal batch size, 6 weeks start to finish, serve between 45-50 degrees.

Goal taste profile: Dry apple cider with some apple flavor.

Actual taste profile after kegging: Definitely has alcohol over 5%. Dry, no sweetness. Some apple flavor left. Some tang from citrus. Body is very thin, almost watery. I shouldn’t have topped it off with water to 6 gallons. Great apple cider aroma, but not a lot of flavor to back it up.

INGREDIENTS

For brew night:
White Labs WLP775 English Cider Yeast, $9
1 ¼ tsp Wyeast Yeast Nutrient
3 quarts Santa Cruz Organic 100% Apple Juice (cloudy, not from concentrate, pasteurized, ascorbic acid) = $8
1 gal Tree Top Fresh Pressed 100% pure juice Honeycrisp Apple Juice (cloudy, not from concentrate, pasteurized, no additives) = $2.50
1 gal Tree Top Fresh Pressed 100% pure juice 3 Apple Blend (clear, not from concentrate, pasteurized, no additives) = $2.50
2 lbs dark brown sugar
24 fl oz (2 cans) Tree Top frozen apple juice concentrate (12 fl oz is about 1 lbs.)
2 gals distilled water = $2

For dry hopping during secondary:
4 lbs of a variety of tart apples (cortland, granny smith, gala, mcintosh, honeycrisp, braeburn, jazz, golden delicious)
8 oz raisins
8 oz dried plums
0.8 oz oak chips
small lemon
an orange

DIRECTIONS

1-2 nights before brew night, make a yeast starter. Substitute apple juice for half of the water. Use light dry malt extract powder and yeast nutrient.

On brew night, add to a 3 gallon or larger boil kettle and begin heating:
All the apple juice except the frozen concentrate.
2 lbs dark brown sugar (one pound sugar in a 5 gal batch = 1% more alcohol)

While the juice is heating, add 1 ¼ tsp yeast nutrient to 2-3 cups water and boil 10 min then add to the kettle. (1 ¼ tsp yeast nutrient for a 5 gal batch is more than the usual amount of yeast nutrient one would use for beer. Northern Brewer says this compensates for the lack of yeast nutrients in apple juice that are normally present in malt-based wort.)

Bring the juice to 165 F and hold for 15 minutes. Remove from heat and add:
1 Tbsp lemon juice
2 lbs frozen apple juice concentrate (About 24 fluid ounces. This just adds sugar and helps cool the “wort”.)

Cool the wort to 80 degrees. Sanitize a carboy then add 1 gallon distilled water to it. Transfer the juice to the carboy. Rinse the kettle with 1 gal distilled water and add it to the carboy. Top with enough distilled water to reach 5 gal batch size. Pitch the yeast starter.

Primary fermentation (1-2 weeks): Maintain 70 degree temp until fermentation is under way, then drop temp to the low end of your yeast’s preferred temp range. Preferred ferm temp for WLP775 English Cider Ale yeast is 68-75 degrees. Ferment to dry flavor, about two weeks. If fermentation is slow or smells sulfurish, boil then add ½ tsp yeast nutrient every 24 hours until fermentation seems finished (up to a total of about 2 ½ tsp for the batch. More than that can add yeast nutrient flavors.). Make sure to boil the yeast nutrient for 10 min before adding to the wort.

Rack to secondary (4+ weeks) at cellar temp (50-70 degrees, whatever ya’ got!).

Dry hop: With 2 weeks left in secondary, add to a hop bag:
Pasteurize 8 oz raisins and 8 oz dried plums by steaming for 15-20 minutes.
Boil 0.8 oz oak chips for 15-2- minutes, then add chips and boiled water to wort.
Sanitize 4 lbs variety of tart apples. Discard stems and bottoms and dice.
Sanitize a small lemon and an orange, then zest. Do not add pith or peel. Just zest.

Keg. Remove the fruit. Top with distilled water to 6 gallons. I ended up adding 1 gallon distilled water to replace the volume removed when I removed the fruit and zest. This was a mistake!

Dave’s brew timeline for this recipe:
Sep 5: brew night, primary around 62 degrees (which was my basement temp)
Sep 8: added ½ tsp yeast nutrient
Sep 10: added ½ tsp yeast nutrient. I added a heater to the room to raise temp to 69 because I realized that the yeast’s preferred ferm temp range is 68-72.
Sep 12: added ½ tsp yeast nutrient. I raised the heater temp to 72.
Sep 18: racked to secondary. Cellar temp ranged from 68-70 during secondary.
Oct 9: Added the dry hop ingredients.
Oct 23: Kegged. Dropped temp to 40 degrees and force carbonated. Later raised temp to 45-50.

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.”

BREW IT

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.

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.”

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!”

BREW IT

GOAL TASTE PROFILE:
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

INGREDIENTS

veggies:
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.)

yeast:
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.

ACTUAL TASTE PROFILE August 6, 2015

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

TOP CUCUMBER FLAVOR PAIRINGS
lime or lemon
watermelon
mint
chili peppers
feta, yogurt, vinegar
tzatziki sauce
rosemary, dill, mustard, pepper, basil, chives

McFlyPA IPA

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.”

Layger Lager Bavarian Helles

A Layger Brewhaus Original Recipe

The goal for this lager was a light and refreshing Bavarian-style Helles. It did not go very well!

BREW IT

Munich Helles
July 2014

MALTS
6 lbs Pilsen liquid malt extract (Briess) (boil 60 min)
2 lbs German pilsner grain (Weyermann) (Steep 30-60 min at 150-170 degF)
1 cup light dry malt extract or liquid malt extract for the yeast starter

HOPS
2 oz Hallertau leaf hops (HopUnion) (1.5 oz for 60 min boil, .5 oz for 5 min boil)

YEAST
2124 Bohemian Lager (Wyeast smackpack) You will need to buy two packages or make a yeast starter to make a lager.

ADJUNCTS
1 teaspoon Irish moss (helps clarify proteins out of the wort)

STEPS

24-36 hours before beginning, make a yeast starter:
1. Activate the yeast you will use. Let sit for 3-4 hours.
2. Sanitize a growler bottle, rubber stopper, bubbler, scissors, and the sauce pan lid.
3. Combine 1 cup dry malt extract or liquid malt extract and 6 cups water in a clean sauce pan. Boil 15 min.
4. Cover the sauce pan with the lid and cool it in a bath.
5. Let cool to room temp then pour into sanitized jar and cover the opening with foil.
6. Sanitize the yeast smack pack, open it with scissors. Pour into the jar.
7. Seal with rubber stopper and bubbler.
8. Leave at room temp for 24-36 hours, occasionally swirling the jar to oxygenate the wort and help yeast to reproduce.
9. During yeast reproduction, the liquid will look milky. When the yeast have finished reproducing, they will fall to the bottom of the jar and the liquid will clarify.

WORT & FERMENTATION

1. While beginning the wort, cool the yeast starter to 50 degF.
2. Add 3 gals water to a pot and bring to a boil for 15 minutes to boil off chlorine, etc.
3. Remove from heat and let cool to 170 degF.
4. Add the German pilsner grain. Soak the grains for 30 -60 min between 150-170 degF.
5. Rinse and remove the grains, discard.
6. Bring the water back to boiling.
7. Add the Pilsen liquid malt extract and bring the water back to boiling.
8. Once boiling, add 1.5 oz Hallertau hops.
9. Boil for 45 minutes. During the boil, do these things:
i. sanitize the primary carboy, funnel, and steel spoon
ii. prepare the ice bath
iii. cool the yeast starter to 50 degF
10. After the 45 min boil, add 1 tsp of Irish Moss (in a sock). Boil for 10 minutes.
11. Then add 1/2 oz Hallertau hops (in a sock). Boil for 5 minutes.
12. Immediately remove the Irish Moss and hops, discard.
13. Chill the wort as quickly as possible in a cold bathtub with lots of ice. Chill down to 50 degF.
14. While the wort is chilling, add 2 gallons of 50 degree tap water to the sanitized carboy.
15. Pour out excess liquid from the yeast starter jar, keeping the yeast slurry and enough liquid to help pour it out. Pitch the yeast slurry into the wort. Stir well.
16. Then pour the yeasted wort into the primary carboy (which should contain 2 gals of cool tap water). Slosh it around a bit.
17. Ferment for 1-2 weeks at 50 degF until the bubbling slows and the bubble cap sinks to the bottom of the carboy.
18. Raise the temp to 55 -60 degF for 2 days to let the yeast eat the diacetyls.
19. Transfer to a secondary carboy.
20. Reduce the temp by 2 degrees per day to 35 degF. Lager at 35 degF for 4 weeks.
21. Keg.

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.

BREW IT

MALTS

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

HOPS

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

YEAST

European Ale

ADJUNCTS

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

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.

BREW IT

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).

Resources: http://beersmith.com/blog/2008/04/05/brewing-a-kolsch-beer-recipe-beer-styles/

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.

BREW IT

Based on the Belgian Black Ale recipe from Hopsandberries.com.

Overview: black beer, makes 5 gals

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

Instructions:
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.

London Underground Cream Ale

Layger Brewhaus Beer Label - London Underground Cream AleWillamette and Fuggle Hops

Fast Malty Flavor!

Mind the Gap

BREW IT

Based on a London Cream Ale recipe from BeerSmith.com.

Ingredients

Malts
9 lbs pale liquid extract

Hops
2 oz Willamette
1 oz Fuggles

Other
8 oz maltodextrine
1 tsp Irish moss

Yeast
London Ale Wyeast Labs #1028

Step-by-step
1. Activate yeast.
2. Bring 2-3 gallons water to 165 degF.
3. Add malt extract. Bring water to boil.
4. Add 1 oz Willamette and 1oz Fuggles. Boil 45 min.
5. Add .5 oz Willamette and Irish moss. Boil 10 min.
6. Add .5 oz Willamette and maltodextrine. Boil 5 min.
7. Remove from heat. Cool in ice bath to 70-80 degF.
8. Transfer to primary fermentor. Add yeast, mixing well.
9. Ferment until bubbling stops (1-3 weeks).
10. Transfer to secondary fermentor for 1 week until sediment settles.
11. Bottle! Wait 4-8 weeks to enjoy!

Imperial Guard Oatmeal Stout

Layger Brewhaus Beer Label - Imperial Guard Oatmeal StoutOats, Barley, dark roasty malts

Chinook hops

The Force is strong with this one.

BREW IT

Based on the Terrapin Imperial Oatmeal Stout Clone from Hopville website.

Ingredients

Malts
6 lbs dark dry malt extract
3 lbs dark dry malt extract
1 lbs 2 oz caramel or crystal malt at 80L
14 oz flaked barley
14 oz flaked oats
7 oz roasted barley
7 oz black malt
7 oz chocolate malt

Hops
1.5 oz Chinook (60 min boil)
1 oz Nugget (30 min boil)

Yeast
White Labs California Ale V (WLP051)

Other
1 tsp Irish moss (15 min boil)

Step-by-step

1. Bring 3-4 gallons water to 165 degF.
2. Crack the grains. Steep them for 30 minutes or so.
3. Sparge!
4. Add the malt extract. Bring water to boil.
5. Add Chinook hops and boil for 30 min.
6. Add Nugget hops and boil for 15 min.
7. Add Irish moss and boil for 15 min.
8. Remove from heat. Cool in ice bath to 70-80 degF.
9. Transfer to primary fermentation bucket. Add yeast, stirring well.
10. Ferment until bubbling has stopped (1-3 weeks).
11. Transfer to secondary fermentation bucket. Wait a week for sediment to settle.
12. Bottle! Then wait 4-8 weeks to enjoy!

Ski Wax American Pale Ale

Layger Brewhaus Beer Label - Ski Wax American Pale AleFloral hops with bite

Clean, crisp, fast flowing

12 oz Liquid Speed

BREW IT

Ingredients

Malts
6.5 lbs extra pale liquit malt extract
1.5 lbs munich liquied malt extract
.5 lbs crystal malt 10L

Hops
2 oz Cascade

Yeast
Nottingham ale yeast

Step-by-step

1. Heat 3 gallons water to 152 degF.
2. Steep grains for 60 min.
3. Sparge!
4. Add 1 oz Cascade and boil 30 min.
5. Add .5 oz Cascade and boil 15 min.
6. Add .25 oz Cascade and boil 10 min.
7. Add .25 oz Cascade and boil 5 min.
8. Remove from heat. Cool in ice bath to 70-80 degF.
9. Transfer to primary fermentor. Add yeast, mixing well.
10. Ferment until bubbling stops (1-3 weeks).
11. Transfer to secondary fermentor for 1 week until sediment settles.
12. Bottle! Wait 4-8 weeks to enjoy!

Whistlestop Chili Steam

Layger Brewhaus Beer Label - Whistlestop Chili SteamA Layger Brewhaus Original Recipe

Longtime Layger Brewfriends may recognize this mashup between Steampunk Lager and Flamin’ Mamie Chili Honey Pilsner from Oktobertheseventhfest Part Drei in 2008. Whistlestop drinks smooth and spicy like Steampunk yet ratchets up the heat in the back of the mouth. Get steamed!

Recipe has hopped on the last train to Mexico…

Old Glory American Wheat Ale

Layger Brewhaus Beer Label - Old Glory American Wheat AleMany wheats leave you smacking your mouth to clear out the dust; not this one. Old Glory separates the wheat from the chaff. A real red, wheat, and blue American Ale, Old Glory flies its own banner of smooth drinkability, with pleasing grains and a sun-dappled hint of sweetness that comes from patience and a proper harvest.

Recipe AWOL.

Muckraker Brown Ale

Layger Brewhaus Beer Label - Muckraker Brown AleFrom plying the depths of man’s machinations, the Muckraker Brown Ale has become embued with a dark and mysterious hue. No gaze can penetrate this ale’s blackstrapped innards for few browns hold the gravitas of the Muckraker. Bodied like a brown, Muckraker’s heavily roasted aftertaste wishes you a good night, and good luck.

BREW IT

Based on the Sweet Brown Ale from Homebrew Favorites by Karl F. Lutzen and Mark Stevens

Ingredients

Malts
4 lbs pale malt extract or golden light extract
4 lbs amber extract
12 oz crystal malt
4 oz chocolate malt

Hops
1 oz Willamette
1 oz Fuggles
1 oz Saaz hops

Other
1 tsp gypsum

Yeast
Wyeast 1338 European

Step-by-step

1. Heat 2 gals water, add gypsum, add cracked grains in a bag, boil.
2. Remove grain bag, sparge, discard
3. Return to boil then remove from heat.
4. Add malt extracts and 1 oz Willamette hops, return to boil
5. Boil 15 mins
6. Add 1 oz Fuggles
7. Boil 43 mins
8. Add 1 oz Saaz hops
9. Boil 2 mins
10. Ice bath for 30 mins
11. Transfer to fermenter, top with cold water to 5 gals
12. When wort has cooled to 70 degF, add yeast and stir well
13. Ferment between 58-62 degF

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).

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.

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

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.

Grunge Up German Altbier

grungeup-finalGrunge Up was surprisingly establishmentarian. A deceptively mellow ale made from dark malts, hallertau and spalt hops, and munich and caramunich grains, Grunge Up resembles the body and feel of both oktoberfest and amber beers without tasting quite like either. Grunge Up is dark and leathery, a little bit creamy and a little bit smooth, with a little kick at the end. Break out the flannel and get Grunged Up.

Come as you are.

Beer Beta:

Style: German Altbier
Malts: Light malt extract, German caramunich malt grain, German black caraffe malt grain
Hops: Hallertau, Spalt
Yeast: German ale yeast

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments:

“Tastes like a nice Seattle day. Musty and with a hint of flannel.”—JK

“For the grunge beer, I wish I had a sarcastic yet witty comment. Sadly that would betray this beer’s simplicity. As with the others, the carbonation is light and the flavor mellow. For being an “Altbier” it tastes young and fresh. I’m not sure this is the goal. The hops are apparent in a very pleasant blend. Not too bitter with a mellow sweetness. Another refreshing beer.”—Ben W.

BREW IT

Based on the Crazy Old Man Altbier recipe from Charlie Papazian’s book Microbrewed Adventures.

Overview:
Dark in color, medium hoppiness. Deceptively mellow. Resembles body and mouthfeel of oktoberfest and amber beers. Dark and leathery. A little creamy and smooth. A little kick at the end.

Boiling time 2 hours.

Ingredients:
6.5 lbs light malt extract syrup
8 oz. German caramunich malt grain
2 oz. German black caraffe malt grain
2.25 oz. hallertau hops 4.5% alpha
1.25 oz. spalt hops 5% alpha
.25 tsp powdered Irish moss
german ale yeast
.75 cup priming sugar

Instructions:
1. Crack the grains.
2. Heat 2 gallons water to 150 deg F and add grains. Let steep for 30 min.
3. Sparge grains, discard.
4. Add malt extract syrup. Using a nylon bag, also add the 1.5 oz. hallertau hops, and 1.25 oz. spalt hops. Bring to a boil.
5. Boil for 100 minutes and add .75 oz hallertau hops to the nylon bag.
6. Boil for 10 minutes and add Irish moss.
7. Boil for 10 more minutes and remove from heat.
8. Place the brewkettle in an ice bath for 30 minutes.
9. Sparge the hops, discard.
10. Transfer the wort to the fermentor and top off to 5 gallons with cold water from the sink spray hose.
11. When the wort has cooled to 70 deg F, add the yeast, stirring well.
12. Ferment 1-2 weeks at 70 deg F.
13. Bottle.

IRA Red

Layger Brewhaus Beer Label - IRA Red AleIRA Red might have sparked a revolt, especially amongst lovers of amber ales. Pale syrup, English crystal malt, Victory malt, UK Golding hops, gypsum, and Irish moss give this red a citrusy delicious flavor. IRA Red is an orangey brown color, closer to an amber, but with an intense attack that explodes in the mouth. Sweet and warm in the throat, IRA Red is a red ale in a class of its own.

Kiss yer blarney goodbye!

Beer Beta:

Style: Irish Red
Malts: pale malt extract, English 40L crystal malt, Victory malt, roast barley
Hops: UK Golding
Yeast: Irish Ale

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments:

“Only thing yer IRA red bottles are good for is target practice. #@$% Englishmen”—JK
“The first thing that hits me is a nuttyness. Not hoppy, not intrusive, sort of under the sensors. Not exactly like an insurgent, but more… conducive to talks. I guess that would make it more like the IRA. I like this beer. I could start drinking from the top-o’-the-morn. Not a lot of head, an easy drinker. Could easily get you into an irish bar brawl, a little sweet, a little sarcastic, but with a good punch.”—Ben W .

BREW IT

This rendition based on the McCarthy’s Bane Irish Red Ale recipe available at What’s Brewin’ in Boulder, CO.

Overview:
red/orange color, sweet, touch of toasted malt aroma, clean finish
slight fruitiness
medium body, very mild hop flavor
makes 5 gals

Ingredients:
6.5 lbs pale syrup
.5 lb English 40L crystal malt
.25 lb Victory malt
4 oz roast barley
6 HBU UK Golding hops (HBU = ounces x alpha acid %)
1 tsp gypsum
.5 tsp Irish Moss
White Labs Irish Ale yeast or Wyeast 084 Irish ale yeast

Instructions:
1. add gypsum to 2 gallons water, heat to 165 deg F.
2. remove from heat, put cracked grains in a grain sock, steep 20 min
3. remove grains, sparge, discard
4. return to a boil then remove from heat
5. add syrup and malt
6. return to a boil, add the hops
7. boil for 30 mins
8. add the Irish moss
9. boil for 15 more mins.
10. 30 min ice bath
11. transfer to FERMENTOR bucket, top off with cold water from sink sprayhose to 5 gallons
12. when wort has cooled to 70 deg F, add yeast and stir well
13. ferment between 66 and 72 deg F

Cowbell Porter

cowbellporter-finalI’m tellin’ ya, fellas. You’re gonna’ want more Cowbell Porter. Dark and deep like the Black Forests of Germany, Cowbell Porter taps into the earthy roots of this traditional brew style. The ‘Bell was brewed with six kinds of malt. This porter is the cock of the walk, baby!

You’re Gonna Want More…

Beer Beta:

Style: Porter
Malts: crystal malt, chocolate malt, carapils malt, black patent, pale malt extract, munich extract
Hops: Centennial
Yeast: Irish Ale
Other: Irish Moss

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments:

“Fever abated, prescription filled. This is a steamy atypical porter. Not average, way above average. Must be the cowbell. Almost spicy, almost.”—Kris & Lori
“The cowbell does not ring like cowbell. It is mellow and a bit creamy. It is smooth with a light hops and overtone of maybe nutella of nutty chocolate? My favorite color by far. A little bite, but I don’t know if it is alkaline or acidic, but something. This is the first one I would drink with food. Maybe a burger with ketchup, lettuce, tomato, a little red onion, and definitely avocado! With extra crispy fries. Yes. This beer makes me hungry.”—Ben W.

BREW IT

This rendition based on the “Bell’s Porter” recipe available at What’s Brewin in Boulder, CO. Bell’s Porter is from the Kalamazoo Brewing company in Michigan.

Overview:
Lots coffee and chocolate flavors
medium hoppiness
Makes 5 gallons

Ingredients:
8 oz 75L Crystal malt
8 oz chocolate malt
8 oz carapils malt
4 oz black patent malt
6 ½ lbs Alexander’s pale malt syrup
1 lbs Alexander’s Munich syrup
10 HBU Centennial hops (HBU = ounces x alpha acid %)
1 tsp Irish Moss
Wyeast 1084 Irish Ale yeast or White Labs Irish Ale yeast

Instructions:
1. Heat 2 gallons to 165 deg F then remove from heat
2. steep grains in the hot water for 20 mins
3. sparge grains
4. put water back on the heat and bring to a boil
5. once boiling, remove from heat and add malt extracts
6. bring back to a boil and add Centennial hops
7. boil for 30 minutes and then add the Irish moss
8. boil for 15 more minutes
9. remove from heat and put in an ice bath for 30 min.
10. transfer to FERMENTOR
11. top off with cold water to 5 gallons (use spray hose to stir and aerate the wort)
12. when the wort has cooled to 70 deg F, add the yeast
13. ferment between 65 and 70 deg F

Tan Line Pale Ale

Layger Brewhaus Beer Label - Tanline Pale AleTan Line brought back happy memories of summer without leaving a mark. This ale is clean, crisp, and easy to drink, without being overbitter or too hoppy like many commercial pale ales. A good pour will leave this ale clear and medium bodied. Go ahead, take a peek at Tan Line Pale Ale.

Beer Beta:

Style: Pale Ale
Malts: pale malt extract, Munich malt extract, Belgian Caravienne, Victory malt, flaked barley
Hops: UK Golding, Amarillo
Yeast: American Ale

Questions? Ask the Brewer: Dave

Octobertheseventhfest comments:

“This is a great brew to quench my thirst while catching some rays. Lighter pale taste – not bitter. Floral aroma that evokes summer. Who needs SPF? I want tan lines.”—Greg M.
“Oh my god this has hops. It is the bunny. Do bunnies eat hops? A citrus overtone. A decently strong flavor, and decent head. Still, a lighter “drinking” beer. I’d choose something else with my food.”—Ben W..

BREW IT

This rendition based on Oliver’s Pale Ale, created by What’s Brewin’ in Boulder, CO.

Ingredients:
4 lbs. Pale Syrup
1 lb. Munich Syrup
0.5 lbs. Belgian Caravienne
0.25 lbs. Victory Malt
0.25 lbs. Flaked Barley
5-6 HBU’s UK Golding Hops (bittering) (HBU = alpha acid % x oz.)
0.5 oz. Amarillo Hops (flavor)
0.5 oz. Amarillo Hops (Aroma)
1 oz. Amarillo Hops (dry hopping)
Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast

Instructions:
1. Heat 6 to 8 quarts of water to 155º-160º F.
2. Remove brewpot from heat.
3. Put grains into a grain bag, then into the brewpot, cover and steep for 20-30 minutes.
4. Remove the bag of grains and discard, put the brewpot back on the burner and bring to a boil.
5. Once boiling, remove from heat and dissolve the malt extract into the brewpot.
6. Bring back to a boil, once boiling add bittering hops and set your timer for a 60 minute boil.
7. 15 minutes before the end of the boil add flavor hops.
8. At end of boil add aroma hops, then remove brewpot from heat and cool the wort.
9. Put the wort in your fermenter and top off to 5 gallons.
10. Aerate well, and pitch yeast.
11. Add dry hops to secondary fermenter about a week before bottling.

Imperial March Stout

imperialmarch-finalImperial March Stout bent drinkers to its will. To date, this hefty brew is the crowning achievement of Layger BrewHaus. With luxurious mouthfeel, complex grain notes, and a malty finish uncluttered by bitterness, I.M.S. changed minds about the heavy hand of stout ales.

Turn to the Dark Side.

 

Octobertheseventhfest comments:

“Feel no drunk do you… Mmmm, drunk you will… Drunk you will (Yoda)”—JK
“IMS = Intense Mellow Smooth Beer”—Kris & Lori

BREW IT

This rendition based on the recipe for 88 Drought Stout from the book Homebrew Favorites

Overview:
good, basic recipe for a semi-sweet stout with complex malt flavors
rich coffee-like flavor dominates
full-bodied, smooth finish
cross between Guinness and Mackeson
makes 5 gallons
boiling time 80 min.
68 degree fermentation

Ingredients:
6 lbs dark malt extract
.75 lbs crystal malt
.75 lbs chocolate malt
.5 lb. Black patent malt
.5 lb roasted barley
.5 oz. Chinook hops 12.5% alpha (boil 80 min)
.5 oz. Saaz hops, 6.8% alpha (boil 5 min)
.5 oz. Tettnanger, 4.2% alpha (boil 3 min)
2 teaspoons gypsum
4 oz. lactose
1084 Irish Ale yeast
.75 cup corn sugar, for priming

Instructions:
1. Add gypsum to 2 gallons water, stir well. Let sit.
2. In a separate pot, combine 1 gallon of water with the crystal malt, the chocolate malt, the black patent malt, and the roasted barley, and heat to 175 deg F. Steep at 175 deg F for one hour.
3. A half hour 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.
6. Bring to a boil, add .5 oz Chinook hops.
7. Boil for 75 minutes.
8. Add .5 oz Saaz hops.
9. Boil 2 minutes, then add .5 oz Tettnanger hops.
10. Boil 3 minutes, then remove from heat.
11. Cool the kettle in an ice bath for a half hour.
12. Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
13. When wort has cooled to 70 degrees F, add the yeast, stirring and aerating well.
14. Ferment 21 days at 68 deg F, then bottle.

Bock Bock

bockbock-finalDespite its name, Bock Bock was a single bock brew from the roundly bodied, malty family of bock ales. It did not actually taste like chicken. Neither did it taste like a traditional bock; many Bock Bock beers were drunk mistakenly, thinking they were Amber Alerts. Tastes Like Chicken?

Beer Beta:

Style: Bock
Malts: Malted Barley Extract, Crushed Chocolate Grain Malt, Crushed Crystal Grain, Crushed Pale Grain
Hops: Hallertau and Tettnang Hop Pellets
Yeast: Ale Yeast
Recipe has flown the koop!

Octobertheseventhfest comments:

“An unbelievalbly smooth finish. Whereas the famously smooth, rocky mountain water Coors is cheap and watery smooth, this is “light and feathery™” while still having the body necessary to go well with a meal while still being awesomely refreshing. Bock Bock… If you don’t like it, you’re just chicken!”—Ben W.

Steve Urquell Pilsner

steveurquell-finalSteve Urquell Pilsner was a lighter beer dating back to early summer 2006. With more color and body than Eastern European pilsners, Steve Urquell stood up the bully days of summer with cool, refreshing flavor.

Did I Brew That?

Octobertheseventhfest comments:

“FAST Flavor!”—Todd

“Very light flavor reminicent of a lightly alcoholic Perrier. It has a minerally aftertaste that is a little long lasting, but I think this beer would stand up well with a fruity flavor. Rasberry, lemon-lime, more acidic fruits would work well.”—Ben W.

“Not as nerdy as I thought it would be, but a bit inoffensive and harmless like Foster, or a puppy. My mom would like it.”—Merrilee & Dave

BREW IT

This rendition based on the “A” Pilsner recipe found in the book Homebrew Favorites

Overview:
makes 5 gallons
total boiling time 35 min.
ferment 7 days, bottle 25 days

Ingredients:
4 pounds Pilsner extract kit (or pilsner malt extract)
3 pounds Laaglander light dry malt extract (or light malt extract)
.5 oz Hallertauer hop pellets (boil 5 min)
Wyeast #2124 Bohemian Lager liquid yeast
.75 lbs corn sugar, for priming

Instructions:
1. Bring 3 gallons water to boil.
2. Add malt extracts.
3. Boil 30 minutes.
4. Add ½ oz hallertauer hops
5. boil 5 more minutes, remove from heat
6. ice bath for 30 min.
7. transfer to FERMENTOR bucket, top off with cold water to 5 gallons
8. when wort has cooled to 70 deg F, add yeast, stir and aerate well
9. ferment 7 days, prime, bottle

Amber Alert

Layger Brewhaus Amber Alert beerAmber Alert was an amber beer of long vintage, dating back November, 2005. Drinkers noted a medium body, fruity notes, and clean finish. Taste What You’ve Been Missing!

Ironically, the recipe has gone missing.

Octobertheseventhfest comments:

“The first beer with a true hops flavor. A little more body than the Pilsner or Bock. A fruity essence without a sweet aftertaste. Not as refreshing as the lighter beers, but this beer could really stand up to food. Remember, if you don’t drink it, the terrorists win!”—Ben W.