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Peter's Wicked Balls II
Specialty Beer • All Grain • 7 gal
Here's my Arrogant Bastard clone.
December 24, 2008 pm 12:20pm
5.0/5.0 2 ratings
Ingredients (All Grain, 7 gal)
- 15.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.75 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 2 oz
Chinook - 11.0 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 2 oz
Chinook - 11.0 AA% pellets; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Chinook - 11.0 AA% pellets; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)
Whirlfloc tablet boiled 10 minutes.
- 1 tsp
Wyeast nutrient boiled 5 min. - (omitted from calculations)
Wyeast nutrient boiled 5 min.
- 1 tsp
Foam control boiled 5 min. - (omitted from calculations)
Foam control boiled 5 min.
-
Wyeast 1026-PC British Cask Ale
Wyeast 1026-PC British Cask Ale
A great yeast choice for any cask conditioned British Ale and one that is especially well suited for IPA’s and Australian ales. Produces a nice malt profile and finishes crisp & slightly tart. Low to moderate fruit ester producer that clears well without filtration.
Notes
Mash temp: 154F. Fermentation temp: 64F at the start, 68F in the middle, 72F at the end.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 18.2 SRM | 1 - 50 | |
| Alcohol: | 7.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 117.4 IBU | 0 - 100 | |
Discussion
Brewed 12/22/08
2009-01-12 1:05pm
Brewed it up and had higher than expected efficiency. Ended up at 1.079 OG! Everything else went well, and I think the higher than expected OG will actually help balance out the huge bitterness this beer is going to have. Pitched a 4L starter of 1026 at 64F. Warmed up to 66F and fermented there for 1 day, then 68F for 5 days. Warmed to 72F at the end for 2 days then crashed to 40F for kegging.
Kegged 12/30/08
2009-01-12 1:10pm
Kegged it and force carbed it to about 2.5 volumes of CO2. This thing turned out dangerously tasty! After 2 pints I wasn't sure what hit me... It has a very rich aroma of dark fruit and spicy hops and esters from the yeast. Very interesting and distinct aroma. Hard to really compare it to anything. Very similar to the original Arrogant Bastard. Flavor has a big kick of malt and alcohol. This could use some age to mellow out some of the alcohol, but it's really quite drinkable. The finish is quite bitter but supported by the malt and residual sweetness. Bitterness lingers but not too long. This thing is surprisingly well balanced. Brought it to my last homebrew club meeting and it was a real crowd pleaser! OG: 1.079 FG: 1.022 ADF: 72% ABV: 7.5% Eff: 87%
it holds true to the name "wicked balls"
2011-06-11 5:25pm
i brewed 2 weeks ago bottled to day, did a little taste test...it had the Arrogant Bastard taste...i did alter the recipe i added 1 lb of flaked rye it gave it a nice bitter finish that i like..the English dry ale yeast i used gave it a nice caramel smell...if you like the arrogant bastard taste brew this one thank you rubberhead
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