We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Surprised Frog Lager

back to search Back to Search  Style Details 

Surprised Frog Lager

back to search Back to Search  Style Details 

Beer Style: Standard American Lager  (1B)
Recipe Type: extract
Yield: 5 US gallons

Standard American Lager


Two weeks later (last night) I compared a re-refrigerated finished-at- room-temperature bottle to one of the normal cold ones. The cold one had NO head, was still plenty sweet, mild carbonation, very distinct ginger character, and had a "final" specific gravity of 1013. The warm one had a killer head that headed down the side of the bottle and stuck to the glass. It was not at all sweet; the ginger apparently contributed a significant amount of bitterness, and was no longer very recognizable. It comes off as a rather hoppy pilsner "with a twist." This is my best beer yet.

Based on Charlie Papazian's "Rocky Raccoon."


  • 3.3 pounds, Munton & Fison extra light extract
  • ~0.4 pounds (2/5 pound), Briess amber extract
  • 1/2 pound, crystal malt (40 L.)
  • 12 ounces, clover honey
  • 1/2 cup, corn sugar
  • 1 ounce, Cascade hop pellets (60 minute boil)
  • 3 ounces, grated ginger root (15 minute boil)
  • 1/3 licorice stick
  • Wyeast Pilsen liquid yeast

Beer Profile

Original Gravity: 1.035
Final Gravity: 1.013
Alcohol by Vol: 2.88%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


I measured the OG at 1026, although in hindsight I think the brew was still a little warm. . . . Let's call it 1035 or so.I put this in my fridge (42 F) on 9 December, in hopes that it would be finished by the time I got back from Xmas break. It certainly wasn't! On 16 January I measured the specific gravity at 1021, and it was still pretty sweet. On 8 February, though I knew that it was not done fermenting, I bottled with 1/2 cup corn sugar and put all the bottles back in my fridge. A day later, I decided to move two bottles into my pantry, to see if anything interesting would happen.