Elvis Special Bitter

Layger Brewhaus Elvis Special Bitter 800x667

FEST QUOTES: “Love me tender, love me true. Sweet and tasty, this beer’s for you!”

“Sort of like there is a special place in hell for people who talk in theaters, this has a special place on the bitter palate. Kind of like how bitter you would feel if you died on a toilet. Then again it would balance well with some peanut butter and bananas.”

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

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.

FEST QUOTES: “Piney smell. Really good. No malt, nice thin body. Good bitterness. Grapefruit finish lingering. Liking this beer better and better.”

“I’m a sucker for the Citra Pucker!”

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!

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.”

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.

FEST QUOTES: “Ask not what your beer can do for you, ask what you can do for this beer! If the missiles come falling this day, I’d be happy to have this find beer in my hand.”

“A presidentially authoritative beer. Conspiratorially seductive.”

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