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Modified Rocky Racoon Honey Lager- Extract

208 calories 26.2 g 12 oz
Beer Stats
Method: Extract
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 208 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created Tuesday September 7th 2021
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - DME Pilsen Light4 lb DME Pilsen Light 45 2 57.1%
2 lb Raw Honey2 lb Raw Honey 68.5 20 28.6%
6 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 14.3%
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 60 min 20.46 75%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 0 min 25%
2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
1 gal Steeping 160 °F 45 min
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 10 min.
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bottled Ozarka Spring Water

Add the Honey AFTER flame-out of the boil

Also considering using Wyeast 1272 instead

Partially from Austin Homebrewers:
Heat 1 gallon of water to 170 deg F, put Carafoam in a muslin bag and steep for 45 min at (155-165 F). Rinse with up to 2 Gallons of 170F water into boiling pot
Add additional water to bring mixture to 3 gallons.

Bring to boiling and turn off heat. Turn off the heat once again and move the stockpot to a cool burner. Add the malt extract and any additional sugars listed below:
Stir constantly to dissolve the malt extract. Return heat to the mixture once dissolved, stirring occasionally. The mixture now contains a lot of sugar and can burn if not stirred. Heat the mixture to boiling. When the mixture reaches boiling, it can rise very rapidly and boil over. At this time, reduce heat to control the rising foam. Once the boil is under control, adjust the heat to a good rolling boil without boiling over.
Add Irish moss for the last 10 minutes of the boil.
Add the finishing hops during the final 2 to 4 minutes of boiling.

Add the Honey to the Wort after Flame-out (do not boil!)
Strain, sparge, and transfer immediately to ~1.5 gallons of cold water in the fermenter. Top off with additional water to make 5 gallons (19 L). Add the yeast when wort is cool, and ferment to completion. Bottle when fermentation is complete.

Cold Fermentation: Put the lid on the fermenter with the airlock installed (fill airlock 1/3 with water). After 12-36 hours this mixture will begin to churn and produce CO2. Once you see signs of fermentation, slowly cool temperature of the wort to 50° - 55°F (about 1° per hour). If you do not see any activity after 24 hours, then remove the lid and vigorously stir the wort with a sanitized spoon. If after another 24 hours you do not see any fermentation, please call us. After 10 days since the wort started fermenting, the mixture will calm down and the excess proteins will settle at the bottom of the primary fermenter. At this time, raise the temperature to 60° - 70°F for 2 days to improve flavor. Check the specific gravity to make sure it is within 3- 4 points of the FG and then carefully move the fermenter full of beer to a counter top. Be careful not to disturb the sediment on the bottom.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-19 17:04 UTC
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