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Stupid Dog Amber-English Bulldog

Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dale Harmon
Calories: 178 calories (Per 16oz)
Carbs: 17.3 g (Per 16oz)

Created: Thursday December 19th 2019

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

29.7

SRM (morey):

14.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	86%
1.50 lb	American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L	34	60	12.9%
2 oz	American - Chocolate2 oz Chocolate	29	350	1.1%
11.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Mount Hood0.5 oz Mount Hood Hops	Pellet	4.8	Boil	60 min	8.87	25%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	60 min	12.94	25%
0.50 oz	Mount Hood0.5 oz Mount Hood Hops	Pellet	4.8	Boil	10 min	3.22	25%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	10 min	4.69	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Mount Hood (Pellet)	12.09	50%
1 oz	Cascade (Pellet)	17.63	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal		Infusion	--	150 °F	50 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.
1 each	Gelatin		Fining	Secondary	2 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 97 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.22 psi Temp: 34 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Ferment at about 67 - 68, let the yeast work until done, then get off the trub and move a second vessel and chill to 40 or lower for a couple of days put gelatin in and let it work for at least two days, keg, drop to 34 or lower and pressure to about 2.25 to 2.5 vol. Serve as cold as you can, enjoy!

PS: play with the chocolate grain to get the taste you are looking for.

Last Updated and Sharing

228

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Brews

Public: Yup, Shared
Last Updated: 2019-12-19 18:01 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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