Arrogant Bastard - Beer Recipe - Brewer's Friend

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Arrogant Bastard

216 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.37 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday April 8th 2023
1.066
1.011
7.3%
91.7
16.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row 37 1.8 90%
1.45 lb Special B1.45 lb Special B 34 115 10%
14.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Yakima Chief Hops - Chinook21 g Chinook Hops Pellet 13.7 Boil 90 min 33.18 18.8%
28 g Yakima Chief Hops - Chinook28 g Chinook Hops Pellet 13.7 Boil 45 min 37.97 25%
28 g Yakima Chief Hops - Chinook28 g Chinook Hops Pellet 13.7 Boil 15 min 20.52 25%
35 g Yakima Chief Hops - Chinook35 g Chinook Hops Pellet 13.7 Boil 0 min 31.3%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Citric acid Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5 g Ascorbic Acid Water Agt Mash --
2 each Whirlfloc Water Agt Boil 10 min.
4.40 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 366 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.13 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 148 °F 90 min
1.5 gal Batch Sparge -- 170 °F 1 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7.23 28.9  
Mash volume with grains 8.38 33.5  
Grain absorption losses -1.81 -7.2  
Remaining sparge water volume (equipment estimates 3.23 g | 12.9 qt) 2.2 8.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.4 g | 33.6 qt) 7.37 29.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.43 37.7
Equipment Profile Used: System Default
 
Notes

2024-02-17
Last batch went really well. Going to up the yeast nutes and whirlfloc. Adding 5 g of ascorbic acid to the mash as an antioxidant protector.
Previous batch.
First batch went really quickly. Was definitely in the same vein as AB, but not close due to the caramel malt shifts. Redoing with the right mix 90/10 and all chinook. Ran out of London Ale Lallemand, subbing Windsor.

Want to stick with older recipes and modern clones but don't have enough Special B or Chinook.
Trad recipe is 90% Brewer's Malt 10% Special B, 90 IBUs of Chinook with 4 additions 90, 45, 15, 0. https://www.homebrewtalk.com/threads/can-you-brew-it-recipe-for-stone-arrogant-bastard.176191/

Going to try and fake Special B with dark British Crystal and add some caraaroma. Hops will be harder. Bittering with Bitter Gold and finishing with Chinook might be the way to go.

Third batch swapping 1 pack of Windsor for Notty.

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  • Last Updated: 2024-02-17 15:51 UTC