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Founders Brewing Co. - Dirty Bastard Clone

290.16 calories 29.93 g
Beer Stats
Method: All Grain
Style: Strong Scotch Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.137 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HG Brewing
Calories: (Per )
Carbs: (Per )
Created Friday March 28th 2014
1.087
1.022
8.56%
49.96
24.85
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.71 lb Liquid Malt Extract - Light11.71 lb Liquid Malt Extract - Light 35 4 81%
1 lb Belgian - Special B1 lb Special B 34 115 6.9%
8 oz Belgian - Caramel Pils8 oz Caramel Pils 34 8 3.5%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.5%
8 oz Belgian - CaraVienne8 oz CaraVienne 34 20 3.5%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.7%
14.46 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.86 37%
1.20 oz Perle1.2 oz Perle Hops Pellet 8.2 Boil 60 min 15.61 22.2%
1.20 oz Perle1.2 oz Perle Hops Pellet 8.2 Boil 40 min 13.7 22.2%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 4.8 18.5%
5.4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains -- 150 °F 45 min
0.5 gal rinse grains, top up to 1.5 gallons, boil, add LME, top up to 3.5 gal, boil, start hop shedule. -- 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 218 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Use filtered water and add salts to attain the above water profile.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 6.8 27.2  
Strike water volume at mash thickness of 1.5 qt/lb 1.03 4.1  
Remaining sparge water volume 5.77 23.1  
Grain absorption losses -0.34 -1.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.21 24.8  
Volume increase from sugar/extract (early additions) 0.99 4  
Adjusted starting boil size 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses -0.2 -0.8  
Amount going into fermentor 5.5 22  
Total: 6.8 27.2
 
Notes

Ferment for 7 days or until fermentation slows. Transfer to secondary and condition at 68 for 3-4 weeks. Transfer to bottling bucket, prime, and bottle.
Condition at room temp for 21 days. Chill for 3 days, enjoy.

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  • Last Updated: 2014-03-28 20:52 UTC