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Arrogant B****** - Clone
Specialty Beer • Extract • 5 gal
I couldn't seem to find this anywhere on the site so I updated it a bit and put it up for all you "Arrogant Bastards".
July 6, 2006 pm 06:50pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.50 lbs
Belgian Special B
Belgian Special B
- 0.50 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.50 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.50 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 5.00 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 3.00 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.00 oz
Chinook - 12.0 AA% pellets; boiled 50 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.00 oz
Chinook - 12.0 AA% pellets; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.00 oz
Chinook - 12.0 AA% pellets; added dry to primary fermenter
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Recipe Found At http://www.donosborn.com/ I adjusted the Chinook alfa acids for currently available AA's and adjusted boil Time for 76 IBU. I'm going to use Safale though a friend has already brewed with the recomended Wyeast 1056 with great results.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 19.9 SRM | 1 - 50 | |
| Alcohol: | 8.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 78.4 IBU | 0 - 100 | |
Discussion
Brewed with changes
2006-12-27 12:57am
I brewed this recipe with the folloowing changes: the last ounce of chinook hops was added at knock-out, Wyeast 1056 American Ale was used, and 1.5 ounces of cascade hops were added to secondary, and it turned out great. I have not had a chance to taste this recipe side by side with the Stone version, but this tasted exactly how I remember the original article.
AB inquiry
2010-01-28 9:22am
Was just wondering what steeping temp was and boil temp? How long did you let it ferment and secondary ferment? Just getting ready to order ingredients.
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