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
Dave sips a Molasses Cookie Porter.
Layger Brewhaus 