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.



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


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


European Ale


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

Jack’s Pumpkin King Ale

Layger Brewhaus Beer Label - Jack's Pumpkin King AleWhat’s this? This is the good doctor’s new creation! Think of all you have in common with Jack’s Pumpkin King Ale: big personality, a spicy disposition, lively effervescence, a sweet side carefully balanced with brawn. With Jack’s in your hand, every conversation will be worth having.

Recipe TK

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.


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).


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.


Based on the Belgian Black Ale recipe from

Overview: black beer, makes 5 gals

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

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


Based on a London Cream Ale recipe from


9 lbs pale liquid extract

2 oz Willamette
1 oz Fuggles

8 oz maltodextrine
1 tsp Irish moss

London Ale Wyeast Labs #1028

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.


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


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

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

White Labs California Ale V (WLP051)

1 tsp Irish moss (15 min boil)


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



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

2 oz Cascade

Nottingham ale yeast


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…

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.


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


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

1 oz Willamette
1 oz Fuggles
1 oz Saaz hops

1 tsp gypsum

Wyeast 1338 European


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!


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).

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!


Overview: This recipe is the Fill in the Hop Blonde Ale recipe (extract with specialty grains).

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

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!


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.

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!


This recipe is the English Extra Special Bitter (ESB) recipe from Stomp Them Grapes / Hop to It Homebrew store in Boulder, CO.

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

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.