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Drowsy Duck Weak

118 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bryan Maloney
Calories: 118 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Saturday March 7th 2026
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OG: 1.032 FG: 1.008 ABV: 3.2% IBU: 24

1.036
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12.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Crisp Malting - Chevallier Heritage Malt6 lb Chevallier Heritage Malt 36.3 3 76.8%
11 oz Crisp Malting - Brown Malt11 oz Brown Malt 32.7 65 8.8%
10 oz Crisp Malting - Amber10 oz Amber 33.1 27.5 8%
8 oz Lyle - Black Treacle8 oz Black Treacle - (late boil kettle addition) 36 74.4 6.4%
125 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Fuggles0.75 oz Fuggles Hops Leaf/Whole 4.5 Boil 90 min 10.03 37.5%
0.75 oz Fuggles0.75 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 9.38 37.5%
0.50 oz Goldings0.5 oz Goldings Hops Leaf/Whole 4.5 Boil 30 min 4.8 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 g Canning Salt Water Agt Other 0 min.
3.56 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
2 Quarts
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 3.6 oz       Temp: 68 °F       CO2 Level: 1.7 Volumes
 
Target Water Profile
Kentucky River Station II, Georgetown KY
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 10 21 82 41 92
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.6 qt Stir during mash Strike 153 °F 140 °F 30 min
14 qt Stir during mash Infusion 202 °F 152 °F 40 min
11.5 qt Stir during mash. Infusion 183 °F 160 °F 20 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.66 14.6  
Mash volume with grains 4.24 17  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 0.51 2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 4.16 16.7
Equipment Profile Used: System Default
 
Notes

Salt additions are for 9.5 gallons total water.

The infusion mash requires frequent stirring throughout the process. Do not just passively infuse. Stir thoroughly at mash-in and frequently throughout. Brew day is arm day. This recipe drains each infusion thoroughly before adding the next infusion. There is no sparge and no "mash-out".

Ferment until stable, rack to secondary, 3 weeks in secondary or isenglas it and give it a week then bottle.

This is not primed with DME, it is primed with wort:

6 oz Crisp Chevallier Heritage Malt
2 oz Crisp Brown Malt
1.0 oz Lyle’s Black Treacle

Mash grains in 2 quarts treated water, 150F, 45 min.
Strain into kettle, add treacle. Boil 15 min.
Cool completely and carbonate.

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  • Last Updated: 2026-03-08 00:48 UTC