Drowsy Duck II
Source: Bryan J. Maloney
Recipe added: 08/22/97
For a "robust" Porter, this is quite mellow. This is probably because there is neither roast barley nor any of the super-dark malts in the recipe. However, it's far too strong to really fit into the modern "brown" Porter category. It's actually an attempt to re-create an 18th-century style beer.
Recipe type: All Grain
Batch Size: 5 US gallons
Starting Gravity: 1.065
Finishing Gravity: 1.030
Time in Boil: 90 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 2 weeks
- 6.75 lb (3.062 kg) Pale Ale
- 12 oz (340g) 30L Crystal
- 2.25 lb (1.021kg) Brown, 70L (Hugh Baird)
- 1.5 lb (680g) Dark Brown Sugar
- 13.5 HBU Golding (60 minutes)
- Wyeast American Ale II (#1272)
- Gyle equivalent to 2.1oz (59.5g) sugar
Pre-treat 9.5 gal water to approximate "London Well" water (data from The Brewery):
Bring 2.5 gallons (9.5l) of treated water to 180°F (82°C) and add malts quickly. Adjust to pH 5.3. Bring to 158°F (70°C) and stir thoroughly. Stir every 15 minutes and adjust temperature back to 158°F (70°C) every 30 minutes. After 2 hours, bring to 170°F (77°C) and hold there 10 minutes.
Sparge with 6.75 gal. (25.5l) of pH 5.7 (adjust with lactic acid), 170°F (77°C) water. Boil 30 minutes and add hops. Boil 60 minutes further.
Chill as cool as possible above freezing and rack to settling tun. Allow to settle overnight and rack wort off trub into primary. Reserve priming wort and freeze. Pitch yeast starter.
Transfer to carboy when primary fermentation is over and allow yeast to settle. Bottle and age 4 weeks.
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