Erie Brewing Co.’s Drake’s Crude clone
Drake’s Crude clone Erie Brewing Company, PA
(5 gallons/19 L partial mash) OG = 1.062 FG = 1.012 IBUs = 37 SRM = 50 ABV = 6.5 % Ingredients 3.3 lbs. (1.5 kg) Coopers light, unhopped, malt extract 1.3 lbs. (0.6 kg.) Coopers light dried malt extract 1.5 lbs. (0.7 kg) Munich malt 1.5 lb. (0.7 kg) crystal malt (80 ºL) 1 lb. (0.45 kg) chocolate malt 1.5 lb. (0.7 kg) flaked oats 12 oz. (0.3 kg) roasted barley 9 AAU Columbus pellet hops (60 min.) (0.6 oz./ 17 g of 15% alpha acids) 2.25 AAU Northern Brewer pellet hops (5 min.) (0.25 oz./ 7 g of 9% alpha acids) White Labs WLP007 (Dry English Ale) or Wyeast 1275 (Thames Valley Ale) yeast 3⁄4 cup (150 g) of corn sugar for priming (if bottling) Step by Step Steep the crushed Munich malt and flaked oats in 2 gallons (7.6 L) of water at 156 ºF (69 ºC) for 45 minutes. Add the crystal, chocolate malts and roasted barley to the mash and steep for 15 minutes. Remove grains from the wort and rinse with 4 quarts (3.8 L) of hot water. Add the liquid and dry malt extracts and bring to a boil. While boiling, add the hops as per the hopping schedule. Next, add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for one week and then bottle or keg. Allow to carbonate two weeks and enjoy your Drake’s Crude stout. All-grain option: This is a single step infusion mash. Replace the Coopers malt extracts with 7.5 lbs. (3.4 kg) 2-row pale malt. Mix the crushed grain and flaked oats with 3.5 gallons (13 L) of 172 °F (78 °C) water to stabilize at 156 ºF (69 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute hop addition to 0.5 oz. (14 g) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe and procedures are the same as the extract with grain recipe.
