Citra Double IPA and Copper Ale
This was our first-ever double batch, both all-grain brewing night. We started on a Sunday afternoon and finished 9 hours later, which beat our previous best average per brew time by about 3 hours. We’re getting more efficient!
Jon at work! Sep 2017
Primary Fermentation at the Layger Brewcellar, Sep 2017
Citra Double IPA (left) and a Copper Ale in secondary ferm.
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.
6 gal batch size
7 ¼ gal boil size
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
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
Dave sips a Molasses Cookie Porter.
Last night’s brew was Layger’s first-ever parallel all-grain + partial mash double brew. It was a long night — a little “brew-tal”. Get it?
Here, Jon enjoys a little “self-sparge”. No, really. That’s a thing.
Tonight we brewed an all-grain IPA with 3 1/2 ounces of Cascade hops added at 10 minutes left to boil.
Jon, during mash
This was Jon’s first time using a yeast starter, and check out the crazy fermentation he was getting within 24 hours. Mmm, chunky. “We’re gonna drink what that turns into!”
Belgian Wit IPA, all-grain
The Buffalo Pistachios took a pounding over 9 hours of brewing.
After a 3-hour swim clinic earlier in the day, Dave could barely lift the brew kettle by midnight.
Jon’s all-grain tower
The finished Belgian Wit IPA, cold and carbonated.
American Pale Ale (all-grain)
Bavarian Helles (extract plus grain)
First brew at Dave’s house
Cascade and Centennial hops, on the vine
The first brew on Jon’s all grain brew tower, June 17, 2014.
American Pale Ale, racked to secondary