Rocky Raccoon Ale

Classification: pale ale, extract, honey

Source: Kevin Martin (kmartin@magnus.acs.ohio-state.edu) Issue #910, 6/25/92

After two weeks in the bottle, the carbonation had reached an acceptable level, but the taste was a little green. After another month the taste has mellowed out. This beer is turning into a favorite of my friends who don't appreciate my usual heavy ales. I enjoy it because it has more taste and body than BudMillCors!

Ingredients:

1 can, M&F light malt extract (unhopped)
3 pounds, clover honey
2 ounces, Williamette hops (5.0 AAU's)
Wyeast London liquid ale yeast
1/3 cup, clover honey (priming)

Procedure:

The malt extract, honey, and 1 oz. of the hops were boiled in 3 gallons of water for 1 hour; the remainder of the hops were then added and steeped for 15 minutes. The wort was passed through a strainer into a plastic primary and diluted to 5 gallons. After reaching room temperature, the yeast was added. The intial SG was equal to 1.040. After 6 days in the primary (60-65 F) and 10 days in a glass secondary fermentor (60-65 F) the final SG was equal to 1.000 (Ed: ???, 1.010??). The beer was then primed with honey and bottled.