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Rocky Racoon Lager Big Brew Day 2018

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Charlie Papazian
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
URL: https://cdn.homebrewersassociation.org/wp-content/uploads/20180321100444/Rocky-Raccoon-Honey-Lager-All-Grain.pdf
Created Monday April 23rd 2018
1.051
1.010
5.3%
34.9
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb American - Pilsner5.75 lb Pilsner 37 1.8 69.7%
2.50 lb Honey2.5 lb Honey - (late boil kettle addition) 42 2 30.3%
8.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 34.88 66.7%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 5.1 Dry Hop 0 days 33.3%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Irish Moss Fining Boil 15 min.
0.25 oz Jasmine flowers (optional) Spice Secondary 0 min.
 
Yeast
White Labs - Cry Havoc WLP862
Amount:
1 Each
Cost:
Attenuation (avg):
68%
Flocculation:
Med-Low
Optimum Temp:
68 - 74 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 6 oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Protein rest Infusion -- 132 °F 30 min
3 qt Conversion Infusion -- 155 °F --
Mashout Infusion -- 167 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.16 8.6  
Mash volume with grains 2.62 10.5  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 6.31 25.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.34 g | 25.4 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

• Pitch yeast when temperature of wort is about 70° F (21° C). Once visible signs of fermentation are evident, ferment at a temperature around 55° F (12.5° C) for about one week, or until fermentation shows signs of calm and stopping.

• Rack from primary to secondary and add the hop pellets and optional Jasmine flowers for dry hopping. Lager the beer between 35 and 45° F (1.5–7° C) for 3 to 6 weeks

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  • Last Updated: 2018-04-23 00:22 UTC