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!


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.

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

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).

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!


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

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.

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.