Drowsy Duck II

Source: Bryan J. Maloney
Recipe added: 08/22/97
Email: bjm10@cornell.edu
URL: http://www.people.cornell.edu/pages/bjm10/

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.

Specifics

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

Ingredients:

Malt:
6.75 lb (3.062 kg) Pale Ale
12 oz (340g) 30L Crystal
2.25 lb (1.021kg) Brown, 70L (Hugh Baird)
Sugar:
1.5 lb (680g) Dark Brown Sugar
Hops:
13.5 HBU Golding (60 minutes)
Yeast:
Wyeast American Ale II (#1272)
Priming:
Gyle equivalent to 2.1oz (59.5g) sugar

Procedure:

Pre-treat 9.5 gal water to approximate "London Well" water (data from The Brewery): Ca[2+]: 52ppm Cl[-]: 34ppm CO3[2-]: 104ppm Mg[2+]: 32ppm Na[+]: 86ppm SO4[2-]: 32ppm 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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