Duck-Rabbit is a brewery located in Farmville, NC. They have been around since 2004, and their most popular and well-known beer is their Milk Stout. I have found that some people love it and others aren’t that fond of it, but it is a very popular choice for an NC craft beer.
I will be doing my best to find or create clone recipes for as many NC craft beers as possible, so I thought that the Duck-Rabbit Milk Stout would be a good one to start with. The below recipe was originally found on Hopville.com
5 gallon All-Grain recipe
Final Gravity 1.015 (1.013 to 1.016)
Color 44° SRM (Black)
Mash Efficiency 75%
Bitterness 27.0 IBU
Alcohol 5.2% ABV
Calories 179 per 12 oz.
|LB||OZ||Malt or Fermentable||ppg||°L|
|9||0||TF Marris Otter||34||5|
|1||0||Chocolate Malt (Thomas Fawcett)||34||508|
|0||8||Rice Hulls (avoid stuck sparge!)||0||0|
|boil||60 min||16 ounces||Lactose|
|boil||15 min||1 ounces||Whirlfloc Tablet|
Wyeast Irish Ale (1084)
I have not brewed this yet, so if you do, let us know how it turns out! Post your thoughts in the comments (or share some, for Christ’s sake!) so we can know what you think. The recipe seems to match up pretty well from how I remember the beer tasting, but as I said, I haven’t given it a shot yet.