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Old 07-09-2013, 01:48 AM   #41
Nov 2009
Washington, DC
Posts: 82
Liked 16 Times on 13 Posts

Hello all,

My girlfriend had a taste of DB the other night and was pretty eager for me to take a shot at this... We all know the rules about keeping the sigo happy with brewing. Looking at the original AG recipe I am confused how we get an ABV of 8.5% from 13# of base grain and an IBU of 50 from 2 oz of hops... I put together my own recipe as follows, it's a bit on the heavy side, most likely I will end up at 6 gallons or so:

Style: Strong Scotch Ale OG: 1.084
Type: FG: 1.016
Rating: 0.0 ABV: 8.91 %
Calories: 272 IBU's: 54.32
Efficiency: 75 % Boil Size: 6.35 Gal
Color: 23.3 SRM Batch Size: 5.50 Gal
Preboil OG: 1.079 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 21 days @ 68.0°F
Bottle/Keg 14 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
17.00 lbs 86.08 % Simpsons Golden Promise 60 mins 1.034
0.50 lbs 2.53 % Briess Carapils 60 mins 1.034
0.50 lbs 2.53 % Weyermann Caramunich I 60 mins 1.036
0.50 lbs 2.53 % Caravienne Malt 60 mins 1.034
1.00 lbs 5.06 % Dingemans Special B 60 mins 1.030
0.25 lbs 1.27 % Briess Chocolate 60 mins 1.035

Amount IBU's Name Time AA %
2.00 ozs 24.21 Goldings, East Kent 60 mins 5.00
0.50 ozs 5.31 Goldings, East Kent 40 mins 5.00
0.50 ozs 3.67 Goldings, East Kent 20 mins 5.00
0.50 ozs 4.78 Fuggles 40 mins 4.50
1.50 ozs 16.34 Fuggles 60 mins 4.50

Amount Name Laboratory / ID
1.0 pkg Scottish Ale Wyeast Labs 1728

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 24.69 qt ( 1.25 qt/lb ) water @ 166.0°F
Medium Body Infusion Out 10 min @ 168.0°F
Add 4.00 qt water @ 210.0°F
Sparge 8.98 qt of 170.0°F water

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Old 08-21-2013, 09:11 PM   #42
dantheman13's Avatar
Mar 2011
Las Vegas, NV
Posts: 918
Liked 83 Times on 65 Posts

Originally Posted by KarlHungus76 View Post
+1 to this. I was wondering the same thing. Bueller............Bueller?
From what I can assume everyone in this thread is doing a typical 60 minute boil with no other unusual methods. I would think that a longer boil would help get some more melanoidin formations in there, but I guess the Special B is really what is getting that deep, rich Dirty Bastard malt profile?

Any thoughts on doing a 90 (or more) minute boil, or using the caramelization technique (as described in Jamil's "Brewing Classic Styles" for Scottish Ales)?
I owe MrK305 a beer!

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Old 08-26-2013, 11:29 PM   #43
Jun 2007
Posts: 695
Liked 47 Times on 40 Posts

I did a 60 minute with mine, and it turned out great.

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Old 01-24-2014, 02:30 AM   #44
Dec 2013
Detroit, Michigan
Posts: 108
Liked 14 Times on 11 Posts

Originally Posted by brewagentjay View Post
Founder’s Dirty Bastard Scotch Ale Clone by Wes

Extract + Grains method
5 gallons
60 min boil

Steeping Grains:

1 lb Dingmans Special B
8 oz Dingmans Cara-Munich
8 oz Dingmans Cara-Vienna
8 oz Dingmans Cara-Pils
2 oz Briess Black Patent

Wort Processing:

9.5 lbs Munton’s Light Malt Syrup

(60) 1 oz Kent Goldings (4 AAU), ˝ oz Perle (9 AAU)
(40) ˝ oz Perle
(20) ˝ oz Kent Goldings, teaspoon Irish Moss

Wyeast 1056 American Ale (liquid) or,
Whitelabs 001 California Ale (liquid) or,
Safale American Ale (dry)
It's been awhile since someone has posted in this....any updates? I was getting ready to purchase a wee heavy kit from Jasper's then had a DB at a buddies house and want to try this.

Is the recipe above a full 5 gal wort boil?

Also, any thoughts on WY1728? I heard Founders mainly uses 1056 but I cant keep those temps constant this time of year so I want to try the 1728.

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Old 03-31-2014, 02:49 AM   #45
Sep 2013
Plainfield, IL
Posts: 333
Liked 25 Times on 23 Posts


You ever make this? Wondering how it turned out as I am looking at making a DB clone.

I know you posted a couple months ago but if you have never ordered from Jaspers I highly recommend them. I no longer do extract but ordered a handful of kits from them and was very happy.

Also If you have temp issues 1056 (i use US-05 but same thing) could be just what you need. It is a very forgiving yeast and keeps clean from 60ish up to as high as 72 or so. Before I built my ferm chamber I had this yeast get away from me a few times with no ill effect.
If Im on homebrewtalk im probably drunk... Don't pretend your not.

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Old 03-31-2014, 12:10 PM   #46
Dec 2013
Detroit, Michigan
Posts: 108
Liked 14 Times on 11 Posts

Mike -

I ended up going with the kit from Jaspers. BREW day went well and I had a really good fermentation. I bottled last week and will try it out in a few weeks. I added a little peat smoked and some 2 row but the rest was the kit. I couldn't find any info on here about it so I started a new thread.


I'll keep that updated on how it turns out. Jaspers is definitely an awesome brew store and the guys were really helpful. Really fresh ingredients too.

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