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.”


AKA: Soursquatch California Uncommon, French Mouse Pamplemousse, Steamy Pamplemousse, BitterBomb

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 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.

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.

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.

Tossed Salad Cucumbers & Celery Pilsner

Layger Brewhaus Tossed Salad label

A Layger Brewhaus Original Recipe

JON: What about this Tossed Salad pilsner? Some whackjob from near Philly brewed it — wit cucumbers and celery!
DAVE: Quit yappin’ about it and pour me a glass, already!
<dramatic sip> 
DAVE: Mm, mm! A man could develop quite a thirst drinkin’ this beer.

Rehydrate the Amish Way

Comments: “It’s like I am at one of those fancy schmancy hotels. You know, the one’s that have that water jug at the desk? They have these cucumbers and things in ’em. It’s like that. Or maybe I could drink it with some caeser or ranch. But seriously, I could drink this one all night. Maybe the whole session, or at least as long as stuff is left on the relish tray.”

“I’ve never been a fan of pilsners, but after this — I’ve never been a fan of pilsners! I’m just kidding. You guys are awesome!”


Addictively refreshing, easy drinking, session pilsner
Pale color and light body
Slightly spicy hop aroma, mild to moderate bitterness ~ 30 IBUs (mostly Saaz)
watery mouthfeel
light cucumber and celery flavor
served very cold
lively carbonation
low alcohol < 4%

48 hours before brew
1. buy all ingredients including 3 gals distilled water
2. boil 2 gals water 20 min, cover, cool overnight
3. make yeast starter

24 hours before brew
4. make 5 gals sanitizer
5. Sanitize a 16 quart or larger kettle and lid. Boil 2 gals tap water, cool to room temp in boil kettle
6. Sanitize knife, cutting board, veggie peeler, nylon bag
7. Remove celery leaves and base of stalks. Carefully wash celery. Make sure the celery is fresh and crisp, not flexible. If flexible, soak it in distilled water for 1 hour before proceeding.
8. Remove rings/jewelry and sanitize hands.
9. Sanitize cukes and celery for 2 minutes in StarSan solution.
10. Peel strips off cukes. Slice partially peeled cukes into discs. Slice discs in half.
11. Add all to nylon bag and carefully place in the boiled and cooled water. Soak overnight for a total soak time of 24 hours.

Brew Day: buy 20 lbs ice, store in cooler


2 lbs English cucumbers per 1 gallon water
½ lbs celery per 1 gallon water

For a 5 gallon batch, that’s:
10 lbs English cucumbers
2 ½ lbs celery

(This might have been too much veg for this recipe. It barely fit in my brew kettle for the overnight soak.)

First choices: White Labs WLP800 Pilsner Lager Yeast or Wyeast 2278 Czech Pils Yeast
Alternate choices: White Labs WLP802 Czech Budejovice Lager Yeast or Wyeast 2124 Bohemian Lager Yeast

Step by step
1 lbs German Pilsner or CaraPils grain
½ lbs grain: very light Crystal malt grain
Add 1 tsp Burton salts before beginning mash.
Steep grains at 153 deg for 1 hour, sparge.
Add 6 lbs liquid malt extract: Briess Pilsen Light (two 3 lbs containers = $17.50) and bring to a boil. Total boil time will be 1 hour.
At beginning of boil, add 2 ½ oz Saaz hops (~4% alpha acid)
After 30 minutes, add 1 oz Hallertau hops (~4% alpha acid)
After 45 minutes, add 1 tsp Irish Moss.
After 50 minutes, add ½ oz Saaz hops (~4% alpha acid).
After 1 hour, remove the hops. Remove brew kettle from heat.
Cool wort in ice bath to 60 degrees.
Transfer wort to primary fermentation carboy.
Pitch half of the yeast starter.
Remove the veggies from the bucket. Add the room temp cucumber/celery water to the cooled wort.
Pitch the rest of the yeast.
Top off to 5 gals with distilled water.
Move carboy to keezer set at 58 degrees.
Ferment between 50-58 degrees F for about two weeks ending with a 3-day diacetyl rest. Do a diacetyl rest: raise keezer temp to 62 degrees and hold for 2-3 days.

Transfer to secondary.
Drop keezer temp to 55 degrees, then drop 5 degrees per day until you reach 35 degrees F.
Lager the beer for at least 6 weeks.
Keg and force carbonate.
Serve cold.


Slightly sweet, watery, some cucumber airiness, celery has faded, lightly hopped and light hop bitterness. Thick and creamy head, some lacing on the empty pint glass. Totally crushable. Serve in chilled glass.

I think it’s a bit underhopped. There’s some hop bitterness but pretty light hop aroma. Not spicy as intended.

Warmer temp: Slightly fruity flavor, less sweet

lime or lemon
chili peppers
feta, yogurt, vinegar
tzatziki sauce
rosemary, dill, mustard, pepper, basil, chives

Donkey Dunkel

Layger Brewhaus Donkey Dunkel label

A Layger Brewhaus Original Recipe

DAVE: What about dat one?
JON: Which one?
DAVE: THAT one, the dark one way over dere.
JON: Welllll, I dunno about dat one.
DAVE: Whaddya mean? What’s wrong wit it?
JON: Get dis — it’s called “Donkey Dunkel”.
DAVE: Ya’ kiddin’ me?
JON: Would I do that?
DAVE: Psh! C’mon now. Let’s give it the old heave ho. We’ll try it together.
<pour, dramatic sip, look>
BOTH: Dis lager kicks ass!

Grab an ass.

Comments: “This reflects the golden age of beers – unbelievable flavor and intensity…just like the dames in this joint.”


6 lbs Briess Munich liquid malt extract
1/2 lbs Caramunich malt
1/2 lbs Victory malt
1/2 lbs Crystal 60 malt

1 oz Tettnanger (60 minutes), Alpha 6%
1 oz Saaz (15 minutes), Alpha 3.4%
1/2 oz German Hallertau (5 minutes), Alpha 4.5%

4 tsp nutmeg (1 minute boil)

Munich Lager Wyeast 2308

You could also use: Bavarian Lager Wyeast 2206, Southern German Lager WLP 838, Bohemian Lager Wyeast 2124

1. Boil 2 1/2 gals for 10 minutes. Remove from heat. Add 1/2 gals tap water and let cool to 165 degrees.
2. Add cracked grains. Soak at 154-159 degrees for 45 minutes.
3. Sparge grains with boiling water.
4. Stir in liquid malt extract and bring all to boil.
5. Add 1 oz Tettnanger and boil 45 minutes.
6. While boiling, clean and sanitize carboy and funnel.
7. Add 1 oz Saaz and boil 10 minutes.
8. Add 1/2 oz Hallertau and boil 4 minutes.
9. Add 4 tsp nutmeg and boil 1 minute.
10. Remove all from heat. Remove all hop socks. Cover kettle with lid.
11. Prepare ice bath. Cool wort to yeast pitch temperature 65-70 degrees.
12. Pour wort into carboy.
13. Pitch yeast.
14. Top off to 5 gals.
15. Cap and transfer to 48-56 degree keezer (depending on yeast strain preference).
16. Ferment 1-2 weeks.
17. Consider diacetyl rest depending on yeast strain.
18. Transfer to secondary.
19. Decrease temp 5 degrees per day down to lagering temp of 35 degrees for 4-6 weeks.
20. Keg.

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.

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…

Steampunk Lager

Layger Brewhaus Beer Label - Steampunk LagerBeer Beta:

Style: California Common (aka “steam lager”)
Malts: pale malt extract, 80L English crystal malt
Hops: Northern Brewer
Yeast: California lager
Other: Irish moss

Anachronic Tonic

Questions? Ask the Brewer: Jon

Octobertheseventhfest comments:

“Smooth lager with mild hopness overtones. Like the name invokes, this brew has a wonderful brass coloring that compliments its almost pale ale finish. Certainly an excellent creation.”—Greg

“An ode to the future, but equally the past. Refreshing and light but the complexity is vast. I’d enjoy this everyday making love with my mouth. But after this poem I think I’ll run south.”—Ben W.


This rendition based on the Big Brew ’03 Steam California Common Lager available at What’s Brewin’ in Boulder, CO

this is a California steam lager, refreshing and clean, some ale-like fruitiness
light body, medium hoppiness, pale color
makes 5 gals

7 lbs pale extract
1 lbs 80L English Crystal malt
9.3 HBU Northern Brewer hops (bittering) (HBU = ounces x alpha acid %)
.5 oz Northern Brewer hops (flavor)
1 tsp Irish Moss
.5 oz Northern Brewer hops (aroma)
Wyeast 2112 California lager or White Labs California lager

1. heat 2 gals water to 165 deg F, remove from heat
2. put cracked grains in grain bag and steep 20 mins
3. remove grain bag, sparge, discard
4. return to boil then remove from heat
5. add 9.3 HBU Northern Brewer hops, return to boil
6. boil for 30 mins
7. add .5 oz Northern Brewer hops and Irish Moss
8. boil for 15 more mins
9. at end of boil, add .5 oz Northern Brewer hops
10. ice bath for 30 mins
11. transfer to FERMENTOR bucket and top off with cold water from sink sprayhose to 5 gals
12. when wort has cooled to 70 deg F, add yeast and stir well
13. ferment between 58 and 62 deg F

Steve Urquell Pilsner

steveurquell-finalSteve Urquell Pilsner was a lighter beer dating back to early summer 2006. With more color and body than Eastern European pilsners, Steve Urquell stood up the bully days of summer with cool, refreshing flavor.

Did I Brew That?

Octobertheseventhfest comments:

“FAST Flavor!”—Todd

“Very light flavor reminicent of a lightly alcoholic Perrier. It has a minerally aftertaste that is a little long lasting, but I think this beer would stand up well with a fruity flavor. Rasberry, lemon-lime, more acidic fruits would work well.”—Ben W.

“Not as nerdy as I thought it would be, but a bit inoffensive and harmless like Foster, or a puppy. My mom would like it.”—Merrilee & Dave


This rendition based on the “A” Pilsner recipe found in the book Homebrew Favorites

makes 5 gallons
total boiling time 35 min.
ferment 7 days, bottle 25 days

4 pounds Pilsner extract kit (or pilsner malt extract)
3 pounds Laaglander light dry malt extract (or light malt extract)
.5 oz Hallertauer hop pellets (boil 5 min)
Wyeast #2124 Bohemian Lager liquid yeast
.75 lbs corn sugar, for priming

1. Bring 3 gallons water to boil.
2. Add malt extracts.
3. Boil 30 minutes.
4. Add ½ oz hallertauer hops
5. boil 5 more minutes, remove from heat
6. ice bath for 30 min.
7. transfer to FERMENTOR bucket, top off with cold water to 5 gallons
8. when wort has cooled to 70 deg F, add yeast, stir and aerate well
9. ferment 7 days, prime, bottle