Brew Night: Sep 2017

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!

 

LaygerBrewhaus_Brewnight

Jon at work! Sep 2017

LaygerBrewhaus_PrimaryFerm

Primary Fermentation at the Layger Brewcellar, Sep 2017

 

Layger Brewhaus Secondary Oct 2017

Citra Double IPA (left) and a Copper Ale in secondary ferm.

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.