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Founders Brewing Co. - Dirty Bastard Clone

290 calories 30 carbs
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: 290 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created Friday March 28th 2014
1.087
1.022
8.56%
49.96
24.85
n/a
n/a
 
Fermentables
Amount Fermentable 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 Total      
 
Hops
Amount Variety 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%
 
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 Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
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
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
 
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.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-03-28 20:52 UTC
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Discussion about this recipe:
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System Account 12/02/2014 at 06:48am
Listed as an all grain but it's an extract recipe with steeping grains


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